Mojito Pie Recipes

Steps:

• Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture. Fill the glass almost to the top with ice. Pour the rum over the ice, and fill the glass with carbonated water. Stir, taste, and add more sugar if desired. Garnish with the remaining lime wedge.

Steps:

• Muddle the lime juice, sugar, and mint leaves together in the bottom of a cocktail glass until the mint has broken down a bit, about 1 minute. Fill the glass with ice cubes. Add the rum and soda water over the ice. Pour the mixture back and forth from from the glass to another glass to mix. Garnish with the lime wedge and enjoy.

Steps:

• Mix cookie crumbs and butter; press onto bottom and up side of 9-inch pie plate.
• Bring 1 cup water to boil. Add to combined dry gelatin mix and mint in small bowl; stir 2 min. until gelatin is completely dissolved. Cover bowl tightly with plastic wrap; let stand 5 min. Stir in remaining water. Pour through strainer into medium bowl; discard mint leaves. Refrigerate gelatin 15 min. or until slightly thickened.
• Add COOL WHIP to gelatin; stir with whisk until well blended. Refrigerate 15 min. or until mixture will mound. Spoon into crust. Melt chocolate as directed on package. Drizzle over pie. Refrigerate 2 hours or until firm.

Steps:

• Preheat the oven to 375°F.
• To make the crust, put the pretzels in a food processor and pulse until finely ground. Add the butter, sugar, and 2 tablespoons of the limeade concentrate; 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 until lightly toasted, about 15 minutes. Let cool, then freeze until cold, about 10 minutes.
• To make the filling, mix the frozxen yogurt, the remaining limeade concentrate, the rum, creme de menthe, and lime zest in a large bowl until blended. Spoon the filling into the crust. freeze until firm, about 4 hours. To serve, let the pie soften slightly in the refrigerator about 15 minutes before serving. You can freeze up to 1 month-loosely wrap the pie in wax paper and then in heavy foil.

Steps:

• Sprinkle gelatin over milk in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves (about 2 minutes). Set aside.
• Beat cream cheese and Splenda granular at medium speed with an electric mixer until smooth. Gradually add sour cream, lime juice, lime peel and rum extract, beating until smooth.
• Gradually add gelatin mixture, beating until blended.
• Chill 30 minutes or until mixture begins to thicken, stirring frequently.
• Stir mango into gelatin mixture; spoon into pie crust.
• Chill 2 hours or until set.
• Garnish with mint sprigs and mango slices.

Steps:

• Mix cookie crumbs and butter; press onto bottom and up side of 9-inch pie plate.
• Bring 1 cup water to boil. Add to combined dry gelatin mix and mint in small bowl; stir 2 min. until gelatin is completely dissolved. Cover bowl tightly with plastic wrap; let stand 5 min. Stir in remaining water. Pour through strainer into medium bowl; discard mint leaves. Refrigerate gelatin 15 min. or until slightly thickened.
• Add COOL WHIP to gelatin; stir with whisk until blended. Refrigerate 15 min. or until mixture is thick enough to mound. Spoon into crust. Melt chocolate as directed on package; drizzle over pie. Refrigerate 2 hours or until firm.

Steps:

• Pre heat oven to 350 degrees.
• In a food processor pulse crackers and butter till mixed and crumbled.
• Place in a greased pie shell, pressing to form a pie crust.
• Place mint leaves in lime juice and stir to release the mint oils.
• Place the eggs in a bowl, gently stir in milk and juice.
• Pour into pie shell. The filling won`t fill completely to the top of the crust. That rooms for the whipped cream.
• Bake for 35 minutes till set.
• Chill overnight.
• Put all whipped cream ingredients in a medium deep chilled bowl, beat until soft peaks form. Can be made up to four hours ahead and refrigerated. Spread on pie.
• Garnish with mint leave and lime.

Steps:

• Heat oven to 375ºF.
• Unroll pie crust on lightly floured cutting board. Roll to 12-inch diameter. Use 3-1/2-inch cookie cutter to cut pastry into 9 rounds, rerolling scraps as necessary. Place 12-cup muffin pan upside-down on work surface. Press 1 pastry round onto bottom and down side of each of 9 muffin pan cups.
• Bake 9 to 11 min. or until golden brown; cool completely. Carefully remove pastry cups from pan.
• Combine dry gelatin mix and mint in small bowl. Add boiling water; stir 2 min. until gelatin is completely dissolved. Stir in lime juice.
• Beat pudding mix, milk and lime zest in medium bowl with whisk 2 min. Pour gelatin mixture through fine-mesh strainer into pudding. Press strained mint leaves into strainer with back of spoon to remove as much liquid as possible. Discard strained solids. Whisk pudding and gelatin mixtures until blended. Refrigerate 30 min. or until thickened.
• Spoon pudding mixture into pie crusts. Refrigerate 30 min. or until firm. Top with COOL WHIP before serving.