Post #369176 by Haole'akamai on Tue, Mar 25, 2008 10:09 AM

Here's the results, kids...

I changed up the recipe a bit, partly for personal preference (can't stand Cool Whip), but also to incorporate a more Classic Mai Tai feel (downplaying the orange, addition of lime, almond, and hint of mint flavors). Here's my alterations:

Mai Tai Pie (with changes by Haole’akamai)

1 ½ cups sliced almonds, crushed
¼ cup melted butter
In a ¼ cup container mix:
1Tb mint syrup*
2 Tb lime syrup*
Fill with orgeat**
Zest from one bearss lime, split into 2/3rd and 1/3rd
8 ounces cream cheese
12 oz can sweetened condensed milk
4 ounce fresh squeezed lime juice, mixed with 2Tb mint syrup* and 3Tb lime syrup*
2 tablespoons orange flavored liqueur***
1/4 cup dark rum****
1 pint heavy cream, whipped to very stiff peaks

Combine almonds, butter, ¼ cup of syrups, mixing well. Press into bottom and up sides of a 9-inch pie pan. Add 2/3 of lime zest (set aside rest to garnish top of pie). Bake at 300 degrees F for 45 minutes, or until almonds are browned and toasted-looking. Let crust cool completely.

Beat cheese until fluffy. Add condensed milk and lime juice and beat until smooth. Add rum and liqueur. Fold in whipped cream. Pour into cooled pie crust and refrigerate 6 hours.

Garnish with lime zest.

I used:
*Sonoma Syrup Company's Lime and Mint syrups.
**Monin Orgeat
***Hiram Walker Orange Curacao
****TV Special Dark Rum