Daiquiri Pie Recipes

DAIQUIRI PIE

Steps:

• Beat softened cream cheese in a large bowl at high speed with an electric mixer until light and fluffy.
• Add sweetened condensed milk and limeade concentrate; beat at medium speed until smooth.
• Stir in rum and desired amount of food coloring.
• Fold in 1 cup Cool Whip.
• Spoon filling into pastry shell, and chill.
• Spread remaining 3/4 cup Cool Whip over pie, and serve.

DAIQUIRI PIE

Steps:

• Mix pudding, gelatin and sugar in saucepan.
• Stir in 1/2 cup water and eggs blending well.
• Add remaining water.
• Stir over medium heat until mixture come to FULL boil.
• Remove from heat and stir in the rum.
• Chill about 1 1/2 hours.
• Blend whipped topping into chilled mixture.
• Spoon into crust and chill until firm about 2 hours.
• Garnish with additional whipped topping, lime or lemon slices, grated lime or lemon peel, or graham cracker crumbs.

FROZEN STRAWBERRY DAIQUIRI PIE

Steps:

• The pie crust should be cooled at least 30 minutes before ready to use.
• Beat the cream cheese when an electric mixer on medium speed until fluffy.
• Gradually pour in the milk and continue beating until smooth.
• Stir in the daiquiri mix and rum, and the food coloring if you are using.
• Fold in the whipped topping.
• Pour the filling into the crust and freeze for at least 6 hours, or preferably overnight.

FROZEN STRAWBERRY DAIQUIRI PIE

Steps:

• For the shortbread crust: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Process the cookies, sugar, butter, rum and salt in a food processor until the texture of wet sand. Press the crumbs evenly into the bottom and up the side of a 9-inch glass pie plate. Bake until lightly browned, 8 to 10 minutes. Let cool completely on a wire rack.
• For the sorbet filling: Mix the lime juice and rum in a measuring cup; set aside. Scoop 1 pint of the sorbet onto the bottom of the cooled crust, placing scoops evenly. Let stand until spreadable, about 5 minutes. Smooth the sorbet with an offset spatula, carefully covering the bottom of the crust. Drizzle 2 tablespoons of the rum mixture very slowly over the sorbet, allowing it to soak in. Repeat with the remaining sorbet and rum mixture. Smooth the top with the spatula. Loosely cover the pie with plastic wrap, and transfer to the freezer while preparing the whipped cream.
• For the lime whipped cream: Beat the corn syrup, lime juice, rum and lime zest in a large bowl with an electric mixer on medium speed until combined. Add the heavy cream, and beat on medium-high speed until stiff peaks form. Remove the pie from the freezer, and quickly spread with the whipped cream, leaving a 1/2-inch border around the outside edge. Loosely cover the pie, and freeze until firm, at least 6 hours or overnight.
• Garnish the frozen pie with 1/2 teaspoon of lime zest before serving.

BACARDI DAIQUIRI PIE

Steps:

• 1. Mix pudding mix with gelatin and sugar in a saucepan. Blend in 1/2c of the water and the eggs. Add remaining water and cook and stir over medium heat until mixture comes to a full boil. Remove from heat; stir in rum. Chill. fold in whipped topping. Spoon into pie crust and chill until firm, about 2 hours. Garnish with additional whipped topping and lime slices.

JELLO DAIQUIRI PIE

Steps:

• Combine pudding mix, gelatin and sugar in a saucepan.
• Stir in 1/2 cup of the water and the eggs; blend well.
• Add remaining water and cook, stirring frequently, over medium heat until mixture comes to a full boil.
• Remove from heat; stir in rum.
• Chill.
• Thoroughly blend whipped topping into chilled mixture.
• Spoon into pie crust and chill until firm, about 2 hours.
• Garnish with additional whipped topping and very thin lime slices, if desired.