Mojito Pie

Posted the12/05/2009 By Live.Love.Eat (Visit website)

I hope everyone had a wonderful weekend & a relaxing Mother's Day. Mine was great but I wasn't shooting for relaxing. Instead of going out for a nice meal I wanted to make a bunch of appetizers & this dessert & just enjoy being at home with family & a couple of friends.

This Mojito Pie was awesome!!!! It was delicious, not too sweet, not too tart. And the kicker? It's out of a Weight Watchers magazine. Just one slice is 258 calories with 4 grams of fat, 2 grams of sat fat & 0 grams trans fat. So, I grabbed a slice without all the guilt & saved the calories for cocktails by the pool on Mother's Day!!!!!

If you like a little vanilla, a little mint & just a little lime rolled into one, then this is for you. I can't wait to make it again.

Have a little fun by asking your guests what they think the crust is made of. It took a few go rounds before my Dad guessed it was pretzels!!!!!!

2 cups miniature pretzel twists
2 tblsp light stick butter
1 tblsp sugar
1 6oz container thawed frozen limeade concentrate
1 quart vanilla lowfat frozen yogurt, slightly softened
3 tblsp rum
1 tblsp creme de menthe
1 tsp grated lime zest

Pre-heat oven to 375. To make crust, put the pretzels in a food processor & pulse until finely ground. Add the butter, sugar & 2 tblsp of the limeade concentrate. Process until moist & crumbly. Press the crumb mixture evenly onto the bottom & 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 frozen yogurt, remaining limeade, rum, creme de menthe & lime zest in a large bowl until blended. Spoon the filling into the crust. Freeze until firm, about 4 hours. Loosely wrap the pie in wax paper & then in heavy duty foil. Freeze up to 1 month. To serve, let the pie soften slightly in the fridge for about 20 minutes before slicing.

{My Thoughts}

Don't worry when you first mix the rum & other ingredients with the yogurt that they won't all combine. Just slowly mix with a spoon or even fork folding the yogurt over into the other ingredients. You will also be pouring rather than spooning the filling into the crust. And it definitely took closer to the 20 minutes for my pie to be ready to eat. I sliced it after 15 minutes into 8 slices & then waited a few more minutes.

This is not supposed to be soft like regular pie but more like an ice cream pie.

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Be Sure to Visit Lisa at Blessed with Grace for More Tempt My Tummy Tuesdays!

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