Mojito Pie Food

MOJITO PIE

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.

WW MOJITO PIE

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.

VODKA MOJITO

Steps:

• In a pitcher, combine the Simple Syrup, vodka, lime juice, and club soda. Pour into ice-filled glasses and garnish with mint sprigs.
• In a small saucepan, over medium heat, combine the sugar, water, and mint leaves. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool for 20 minutes. Strain before using, pressing on the mint leaves to extract as much syrup as possible.

MINI MOJITO PIES

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.

MOJITO PIE (LOWER FAT THAN REGULAR KEY LIME PIE)

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.