If there was one thing and one thing only that you should know about me, it's that I am absolutely and obsessively into pies. Weird obsession, right? Nah, it's the best obsession.

I first learned how to make pie a few summers ago and it has been a personal mission ever since to master the art of pie making. Yes, to me it is an art. Sometimes it flops, sometimes it sinks, but when it works, oh baby, that's the best. There are so many types of pies out there to choose from that it can sometimes be overwhelming or it can be awesome. I'd go with the latter. One pie however, I have never seen done before, until now... Drum roll, please!

The ladies of Rolling Pens humbly and eagerly present you with the Dark & Stormy Pie. Inspired by one of my favorite drinks (the dark and stormy, of course), this pie has it all; lime, ginger, and yes you guessed it- rum. So without further adieu, we bring you the Dark & Stormy Pie. Ginger graham cracker crust, key lime filling, rum whipped cream. Wash it down with a dark and stormy. Eat it on its own. Either way, you're going to want to make this pie. Like, right now.

 

Preheat oven to 350°F

Prepare your crust /

Ginger Graham Cracker Crust

1.5 cups finely ground graham crackers - you can buy these pre-ground if you're feeling fancy

3 tbsp. granulated sugar

2 pinches of fine sea salt

2 tbsp. ground ginger

7 tbsp. unsalted butter, melted

 

+ Mix dry ingredients together, add melted butter

+ Press mixture into a 9-inch pie pan, making sure it is nice and evenly pressed

+ Pop that dude in the oven for about 10 minutes until it is lightly browned, set out to cool while you prepare filling

 

Key Lime Filling

1.5 tbsp finely grated key lime zest

3 large egg yolks

1 14-oz. can of sweetened condensed milk

2/3 cup freshly squeezed key lime juice - about 12 limes

 

+ Beat lime zest and yolks together with an electric mixer for about 5 minutes, until pale in color

+ Add sweetened condensed milk and beat for about 3 more minutes

+ Whisk lime juice into mixture until combined

+ Pour filling into crust and bake for another 10 minutes (still at 350°F) - until set but not browned at all

+ Set pie out to cool completely. Once cooled, prepare rum whipped cream

 

Rum Whipped Cream (Adapted from our girl Ina, you know Ina?)

1 cup heavy cream, cold

3 tbsp. granulated sugar

1 tbsp. dark rum (although we won't tell if you add a splash more)

1 tsp. pure vanilla extract

 

+ Beat cream in bowl with an electric mixer for about 1 minute

+ Add rest of ingredients and continue to beat until soft peaks form, or when it looks like whipped cream

+ Steal a taste for yourself before putting on pie (you can thank us whenever)

 

Lather rum whipped cream on pie. If you're feelin' crazy, sprinkle candied ginger on top. Cut, serve, and watch every face in the room grin from ear to ear. *Pat yourself on the back*

If there is any left, store in fridge for about one week. (If you can make it that long, we applaud you)