Mojito Key Lime Pie Recipe

1. Preheat oven to 350°F
2. In a medium bowl, whisk together the key lime juice, sweetened condensed milk, egg yolks, and rum extract until smooth. Pour into cooled pie crust.
3. Bake for 15 minutes or until set; remove from oven and cool on a wire rack. Place in the refrigerator until fully chilled (about 2 hours or overnight).
4. Prepare topping: In a clean, dry bowl, whip the heavy cream until it starts to thicken. With the mixer running on low speed, add the powdered sugar and extract (see below if using fresh mint leaves)*.  Turn speed up to med-high and whip until creamy.
5. Top chilled pie with mint cream and garnish with crushed graham crackers if desired.

*To use fresh mint leaves, muddle the leaves in a small saucepan with the heavy cream. Heat over medium heat, just until small bubbles start to form around the edges of the pan. Turn off heat and allow cream to cool. Remove mint leaves and continue with the recipe, excluding the extract.