Frozen Mojito Pie
I’m not a good thief.
A few weeks ago I was sitting in a doctor’s waiting room, chatting with the others, looking through magazines, reading, and enjoying the “You might be suffering from XYZ” articles, and “Take ABC Drugs for only $200 a pill”.
Then I came across this photo:
What I did next is something that any of you would have done; I ripped the page off and shoved it in my purse! Quickly!
The entire ride home involved thoughts of cold Mojitos and frozen pies. Ahhh.
As soon as I arrived, I opened up my purse, took out the photo and… panic! Where’s the RECIPE?!?
All I found was an ad for Milk – no recipe!
I thought that the recipe would be on the back of the photo. (Isn’t that where they always are?)
I was so nervous tearing a page from a magazine that did not belong to me, that I did not even think to see if there was a recipe somewhere near the photo. (insert “duh” emoticon here.)
Sigh…
After a long search, and a couple of hits and misses, I found the one!
I have made this pie three times so far, and it has not failed me – everyone loves it. It’s cold, it’s creamy, minty, sweet, and a bit savory.
Frozen Mojito Pie
You will need:
1 cup finely crushed pretzels
5 tablespoons butter, melted
1 package (8 oz.) cream cheese, softened
3/4 cup sugar
Zest from 1 large lime
Juice from 1 large lime (if the limes you are using are really small, use two of them)
2 to 3 tablespoons finely chopped fresh mint (I like it minty, so I use 3 tbsp. of mint)
2 cups Whipped Topping
Directions:
In a medium sized bowl mix together the pretzel crumbs and the butter.
Press the pretzels onto the bottom of an 8-inch springform pan, or a round pan lined with plastic wrap.
Freeze the crust for at least one hour.
In your mixer’s bowl, beat together the cream cheese, sugar, zest, juice, and mint. Mix until well blended.
Whisk in the whipped topping.
Spoon the filling over the crust.
Freeze for at least 6 hours. Over night is best.
Carefully remove the pie from the pan and top it with some crushed pretzels and thin slices of lime.
Keep it frozen.
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