Mojito Ice Cream Pie
Printable Recipe
Adapted from Weight Watchers
Yield: 1 9-inch pie
Ingredients:
- 2 cups miniature pretzel twists (or sticks)
- 2 tablespoons butter
- 1 tablespoon sugar
- 6 oz frozen limeade concentrate, thawed
- 1 quart vanilla low fat frozen yogurt, slightly softened
- 3 tablespoons rum
- 1 tablespoon creme de menthe
- 1 tsp grated lime zest
- Mint leaves and lime slices, for garnish, if desired
- Whipped cream, for garnish, if desired
Preparation:
- Pre-heat oven to 375°F. Process the pretzels in a food processor until finely ground. Add the butter, sugar, and 2 tablespoons of the limeade concentrate to the pretzels. 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 crust until lightly toasted, about 15 minutes. Let cool, then freeze 10 minutes or until cold.
- For the filling, mix the frozen yogurt, remaining limeade, rum, creme de menthe, and lime zest in a large bowl until blended. Pour the filling into the crust. Freeze until firm, about 4 hours. When ready to serve, allow pie to soften slightly in the refrigerator for about 20 minutes before slicing. Garnish with lime slices, mint leaves, and whipped cream, if desired.
Notes:
This pie freezes exceptionally well for up to 1 month. Simply wrap the pie loosely in wax paper and then again in heavy duty foil.
Happy baking!
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