Mojito Pie Recipes

MOJITO PIE (LOWER FAT THAN REGULAR KEY LIME PIE)

Steps:

• Pre heat oven to 350 degrees.
• In a food processor pulse crackers and butter till mixed and crumbled.
• Place in a greased pie shell, pressing to form a pie crust.
• Place mint leaves in lime juice and stir to release the mint oils.
• Place the eggs in a bowl, gently stir in milk and juice.
• Pour into pie shell. The filling won`t fill completely to the top of the crust. That rooms for the whipped cream.
• Bake for 35 minutes till set.
• Chill overnight.
• Put all whipped cream ingredients in a medium deep chilled bowl, beat until soft peaks form. Can be made up to four hours ahead and refrigerated. Spread on pie.
• Garnish with mint leave and lime.

WW MOJITO PIE

Steps:

• Preheat the oven to 375°F.
• To make the crust, put the pretzels in a food processor and pulse until finely ground. Add the butter, sugar, and 2 tablespoons of the limeade concentrate; process until moist and crumbly. Press the crumb mixture evenly onto the bottom and up the sides of an ungreased 9-inch pie plate. Bake until lightly toasted, about 15 minutes. Let cool, then freeze until cold, about 10 minutes.
• To make the filling, mix the frozxen yogurt, the remaining limeade concentrate, the rum, creme de menthe, and lime zest in a large bowl until blended. Spoon the filling into the crust. freeze until firm, about 4 hours. To serve, let the pie soften slightly in the refrigerator about 15 minutes before serving. You can freeze up to 1 month-loosely wrap the pie in wax paper and then in heavy foil.