Havana Dream Pie Recipe

Preheat the oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) springform pan or pie dish and set aside.

In a medium bowl, combine the graham cracker crumbs, light brown sugar, ground cinnamon, and 1/4 tsp sea salt. Stir to evenly distribute.

Pour the melted butter over the crumb mixture and stir with a fork until all crumbs are moistened and the mixture holds together when pressed.

Press the crumb mixture firmly and evenly into the bottom and about 1/2 inch up the sides of the prepared pan to form a compact crust.

Bake the crust for 8–10 minutes until fragrant and set. Remove from oven and let cool on a wire rack while you prepare the fillings.

Make caramel base

In a medium heavy-bottomed saucepan, combine the granulated sugar and 2 tablespoons water over medium heat. Gently swirl the pan (do not stir) until the sugar dissolves and begins to color.

Once the sugar turns a deep amber (watch closely — can go from amber to burnt quickly), remove the pan from heat and immediately add the butter pieces. Whisk carefully — the mixture will bubble vigorously.

Slowly pour in the warm heavy cream while whisking until smooth. If the caramel seizes, return to low heat and whisk until it smooths out.

Whisk in the dark rum and 1/4 tsp sea salt. Allow the caramel to cool for 10–15 minutes until slightly thickened but still pourable. Reserve 4 tablespoons for topping and keep the remaining caramel warm.

Pour about 1 cup of the warm caramel into the cooled crust and spread into an even layer. Chill briefly in the refrigerator 10 minutes to set the caramel layer while you make the citrus cream.

In a large bowl, beat the room-temperature cream cheese and mascarpone together with an electric mixer on medium speed until smooth and free of lumps, about 2–3 minutes.

Add the sifted powdered sugar, lime zest, lime juice, and vanilla extract. Mix on low speed until combined and smooth, scraping down the bowl as needed.

In a separate chilled bowl, whip the cold whipping cream to soft peaks.

Gently fold the whipped cream into the cream cheese mixture in two additions until fully incorporated and light, taking care not to deflate the whipped cream.

Pour the citrus cream over the set caramel layer in the crust and smooth the top with an offset spatula. Cover loosely and refrigerate for at least 3 hours, preferably 4–6 hours, until firm.

While the pie chills, toast the coconut flakes in a dry skillet over medium heat, stirring frequently, until golden and fragrant, 3–4 minutes. Remove from heat and cool.

If using candied lime slices, prepare ahead: simmer thin lime rounds in equal parts sugar and water until translucent, then dry on a rack. (Optional step that can be done the day before.)

When the pie is set, remove it from the springform pan and transfer to a serving plate. Drizzle the reserved 4 tablespoons of rum caramel across the top in a decorative pattern.

Sprinkle the toasted coconut flakes and dark chocolate shavings over the caramel. Arrange candied lime slices around the edge or in the center as desired.

Keep the assembled pie refrigerated. Remove from the fridge 15 minutes before serving for the best texture.