Recipe - Culebra Lime Pineapple Rum Pie

2 One half cup Vanilla wafer cookies
5 tablespoon Butter, melted
14 ounce Sweetened condensed milk
4 lg Egg yolks
One fourth cup Fresh lime juice
One fourth cup Pineapple juice
1 One half teaspoon Grated lime rind
One fourth teaspoon Salt
Lime slices, for garnish
Raspberries, for garnish
3 tablespoon Light rum

Preheat oven to 350°F. Grind vanilla wafer cookies in food processor until
finely ground (or place cookies in a sealable bag and roll with rolling
pin); place in small bowl. Stir in melted butter unt il blended. Press
mixture into bottom and up side of 9" pie plate. Bake 810 minutes until
crust begins to brown. Cool slightly on wire rack.

In medium bowl, whisk together milk, egg yolks, lime juice, pineapple
juice, rum, lime rind and salt until smooth. Pour into crust. Bake 1215
minutes until filling is set. Cool on wire rack. Refrige rate until
completely cooled, about 3 hrs. Garnish with lime slices and raspberries.

Recipe by: Rums of Puerto Rico Posted to MCRecipe Digest V1 #579 by
"Master Harper Gaellon" gaellon@inch.com on Apr 19, 1997