Mojito Pie

14

It’s been a gorgeous couple of days over here.  The rain has given us a break, the sun is peeping out and the temperatures are climbing back to that comfortable level I appreciate. It’s that little taste of the warm days to come that has me craving something “summer”.  We’ll just ignore the showers of pollen that have all our cars a strange tint of yellow and focus on the sunshine part, yes?

To me, summer means simple, clean, fresh flavors.  Something to cool you off when the temperatures rise. That’s Mojito Pie all day long!  This is a super simple recipe that can be made even quicker with the help of a couple store-bought ingredients.  Whichever route you take, try this frozen pie out for a tasty call to summer evenings.

What flavors make you start thinking of the long, warm days of summer?


Mojito Pie

  • 1 c graham cracker crumbs
  • ¼ cup butter, melted
  • ½ tsp kosher salt

Quick method:  replace the above ingredients with 1 prepared graham cracker crust 

  • 8 oz cream cheese, softened
  • ⅔ cup sugar
  • zest and juice from 1 large lime
  • 2 T finely chopped fresh mint
  • 1 cup heavy whipping cream
  • 2 tsp sugar

Quick method:  replace the whipping cream and sugar with 2 cups thawed whipped topping, divided

  • 1 T rum, light or dark, optional

Let’s start with that crust.

Mix together the graham cracker crumbs, butter and salt until the entire mix is moist and crumbly.  Press the crumb mix onto the bottom of plastic wrap-lined 9-inch round pan.  That plastic wrap is going to help you pull the frozen pie out of the pan for serving later.  Pop the crust into the freezer to set a bit while you mix up the filling.

For that quick method: remove the packaging from graham cracker crust, saving the lid. I said quick, yes? 🙂

I went quick on this one!

9

If you want something just a tad different, crushed pretzel pieces can replace the graham cracker crumbs in the filling.  You may consider in this case omitting the 1/2 tsp kosher salt if your pretzels are salted to start.  Crush the pretzels up pretty fine before mixing with the melted butter or you may have some difficulty getting the crust pressed and holding in the pan.

Now the filling. Beat the softened cream cheese, sugar, lime zest, juice and mint in medium bowl with a mixer until well blended.

Whisk in the rum, if desired.  You can use white or dark rum, both work equally well in the pie.  I may just shy away from any spiced rum varieties as to not take over the classic lime and mint we’ve got working.  Will’s a fan of dark rum, that’s what we typically have on hand, so I grabbed this one from our bar to add in. The rum adds a little flavor but if you aren’t feeling it, or serving this pie in company that includes children, simply skip this step.  You’ll still enjoy the lime & mint combo of a classic mojito drink!

4

Whisk the heavy cream and sugar together until stiff peaks form.  Or, for the quick method, grab the prepared whipped topping. Whisk 1 ½ cups whipped topping into the cream cheese mixture.  We’re hanging on to that other 1/2 cup of topping for, well, a topping later!

6

Spoon the pie filling over the chilled crust, smoothing it out to all the edges. I like to decorate a pie with what’s in the pie as a little heads up, so I used some extra lime slices and mint, pressing them gently into the filling so they will set.

Cover and freeze the pie at least 4 hours, or until firm. 

For serving, use the plastic wrap to help you remove the pie from the pan.  Run a knife under hot water to help slice into the frozen pie a little easier.  Serve the Mojito Pie topped with the remaining whipped topping and maybe another sprig of mint or some fresh lime zest just for fun.

16

Can’t you just hear summer calling?


Full Recipe

Mojito Pie

  • 1 c graham cracker crumbs
  • ¼ cup butter, melted
  • ½ tsp kosher salt

Quick method: replace the above ingredients with 1 prepared graham cracker crust 

  • 8 oz cream cheese, softened
  • ⅔ cup sugar
  • zest and juice from 1 large lime
  • 2 T finely chopped fresh mint
  • 1 cup heavy whipping cream
  • 2 tsp sugar

Quick method: replace the whipping cream and sugar with 2 cups thawed whipped topping, divided

  • 1 T rum, light or dark, optional

For the crust:

Mix graham cracker crumbs, butter and salt.

Press onto bottom of plastic wrap-lined 9-inch round pan.

Freeze until ready to use.

*Quick method: remove packaging from graham cracker crust, saving the lid.

For the pie filling:

Beat cream cheese, sugar, lime zest, juice and mint in medium bowl with mixer until blended.

Whisk in rum, if using.

Whisk heavy cream and sugar together until stiff peaks form.

Whisk 1 ½ cups whipped topping into cream cheese mixture.

*Quick method – whisk in 1 1/2 cups of prepared whipped topping

Spoon pie filling over crust.

Cover and freeze 4 hours, or until firm.

Serve topped with remaining whipped topping.

4 thoughts on “Mojito Pie

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s