BACARDI DAIQUIRI PIE

18 graham cracker squares
6 tablespoons butter, melted
1 (14-ounce) can sweetened condensed milk (not evaporated)
4 tablespoons light rum, divided
1 tablespoon grated lime zest
3 tablespoons fresh lime juice
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1 1/2 cups heavy (whipping) cream, divided use
1 tablespoon sugar

Preheat oven to 350 degrees F.

In a food processor, process graham crackers into crumbs. Add melted butter and process briefly. Transfer mixture into a 9-inch pie pan and press into the bottom and sides of the pan.

Bake for 8 minutes and set aside to cool.

In a medium bowl, beat condensed milk, 3 tablespoons rum, lime zest, lime juice, lemon juice and salt. Chill 5 minutes.

Whip 1/2 cup of the cream. Stir 2 to 3 spoonfuls of the pie filling into the cream, then gently fold all back into the filling.

Spoon filling into crust and refrigerate at least 2 hours.

Before serving, whip remaining 1 cup cream; when soft peaks form, beat in sugar and remaining 1 tablespoon rum. Spoon a dollop of cream on each slice of pie.

VARIATION:

TO MAKE A FROZEN PIE:
Freeze for at least 3 hours.

Source: Bacardi