This Mojito pie dish is incredibly sweet and nutty with the aroma of fresh lemon and peppermint.How to make Mojito pie back quite is simple, without the help of mixer you can still do a delicious cake of your own!

Ingredients for the cream pie Mojito

Base cake

-125 g biscuits Graham cracker squeeze real chips

-2 tbsp sugar

-5 tbsp butter melted module

Personnel section

-fresh lime juice 120 ml dosage

-4 g mint leaves

-4 large egg yolks

-397g condensed milk

-2 tbsp rum (optional)

Section topping options

-500 g fresh cream

-Lemon Braised

-Mint leaves

Mojito pie tools

-22 cm diameter pie


-Wooden spoon

-Mixing Bowls

-Coordinator cages

How to make delicious Mojito pie

Base cake

-Preheat the oven at a temperature of 180° C

-Mix well Graham crumbs with butter, seem to blend ingredients for both. Press the mixture evenly into pie diameter 22 cm. Bake about 10 minutes, and then take the cake out and let it cool

Personnel section

-Mix the mint leaves with lemon juice, using a large wooden spoon beams mint leaves to lemon fragrant cool and then pour the lemon juice through a sieve filter to weed leaves

-Beat the condensed milk with the egg yolks in a bowl for the egg and milk, then add all blend lemon juice, rum into mixture, about 1 minute for the mixture thickens slightly and evenly

-Pour the mixture over the pastry base into grilled and then continue baking 15 minutes longer

-When the cake, take the cake to put up prices for cool then the cake into the fridge for about 3 hours then enjoy. Spread whipped cream over the cake and sprinkle little lemon peel, mint leaves will help our pies more delicious!

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