Daiquiri Pie

Good lord, what kind of sick individual came up with the spelling for daiquiri? I don’t even want to say how long it took me to get it right. Personally, I think dackeree is a much more practical way to spell it.

This cool and refreshing Daiquiri Pah is like the sibling of the equally delicious Tang Pah. However, because of the alcohol content, this pah should only be eaten after the kids go to bed. In other words, it’s “adults only,” just like those VHS rental places with the frosted windows. And, like Tang Pah, it’s better frozen. (It was a little goopy in its refrigerated state.)

A word of caution: This pah is strong! There’s a ½ cup of rum in it. In fact, it’s so potent, I blanked out after my second piece and woke up the next morning, dangling from a construction crane, wearing a cowboy hat and a pair of pantyhose – neither of which, surprisingly, were mine. Scary how that happened. Again.

But I suppose that’s to be expected when you bake from a cookbook with a unicorn on the cover.

Graham cracker pie crust

1 8-ozs. pckg. cream cheese

1 14-ozs. can Eagle Brand Condensed Milk

1 6-ozs. can frozen limeade or lemonade

½ cup rum

1 5-ozs. container pre-whipped whipping cream (35% - Cool Whip is good) (See note)

Green food colouring (few drops – your choice)

Combine all ingredients except the pie crust in a blender. Blend well and pour into the pie shell. Limes may be placed around the top of the pie. Refrigerate for 6 hours and then serve.

What a coooool dessert!

Note: About half of a large Cool Whip container.

Source: What’s in the Oven?, 1989

Please, god. Don’t let it be a unicorn.