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01 July 2011

Mojito Ice Cream Pie

This pie is the perfect answer to all these hot, hot days we've been experiencing in my neck of the woods.  Granted its not a pie I would eat everyday, but it is a great fit for special occasions, particularly of the outdoor variety.  Oh, and the pie does contain alcohol, which isn't baked off, so you may want to keep this one for the "adults only."  But don't worry about those extra servings...the pie is low fat!  (Promise!)

Mojito Ice Cream Pie
Printable Recipe
Adapted from Weight Watchers
Yield: 1 9-inch pie


  • 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
  1. 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.
  2. 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.
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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