Frozen Mojito Pie
Created by Kchurchill5 on July 1, 2012
- Servings: 8
- Prep Time: 5m
- Cook Time: 4-24h
- Recipe #5834
Ingredients
- CRUST
- 1 1/4 cup plain pretzels, fine crushed
- 1/4 cup plus 1 tablespoon butter, melted (do not margarine)
- FILLING
- 1 (8 ounce) package cream cheese (you can use Neufchatel with good results), softened
- 2/3 cup sugar
- 1 1/2 cups whipped topping (cool whip), thawed
- 1 lime zested and then juiced
- 1/2 teaspoon rum extract (you can use more if you like) - optional
- 2 tablespoons fresh mint, minced very fine
- TOPPING
- 1 cup frozen whipped topping, thawed (Cool Whip)
- Lime slices
- Mint sprigs
How to Make
-
Step 1: Crust ... You want to crush the pretzels really fine for this. I use my mini food processor, or you can use a ziplock bag and a rolling pin too. Just make sure to crush them fine. Add the melted butter to the pretzels and mix well; then, let it cool a few minutes. Line a 9" pie pan with plastic wrap and press the pretzel mixture in the bottom and up on the sides as much as possible. Using a glass with a flat bottom works really well to press the crust down; and makes it easy to get a nice flat bottom. Freeze until ready to use.
-
Step 2: Filling ... Beat the cream cheese, sugar, zest, juice, and rum extract until 'slightly' fluffy. It is best to use a mixer, but it can be done by hand as well. Add in the mint and 1 1/2 cups of the cool whip, and fold in (not using the mixer), trying NOT to over mix. Fill the pie shell, smooth the top with a spatula, and cover with plastic wrap and freeze at least 4 hours - I prefer all day or over night if possible.
-
Step 3: Serve ... Remove from the freezer and lift the pie out using the plastic wrap you lined the pie plate with. This makes it easy to lift out the pie without breaking. Set on a serving dish and remove the plastic wrap from the bottom, and also the top. Let it rest 15-20 minutes before serving. Garnish with extra cool whip, limes slices and mint. ENJOY!!