Key Lime Martini Pie

Submitted by MC Baker

"I would definitely substitute key lime juice if I had it, but this recipe was the best I could get without finding good key lime juice. Came out awesome."

 

• Ready In: 30mins
• Ingredients: 10
• Yields: 2 pies
• Serves: 16

ingredients

• 1 1⁄2 cups fresh pineapple chunks
• 3 limes, juice of
• 1 lime, zest of
• 2 shots Cointreau liqueur
• 2 lemons, juice of
• 6 egg yolks
• 2 (14 ounce) cans fat-free condensed milk
• 16 ounces low-fat cream cheese
• 2 graham cracker pie crust
• 2 cups cream

directions

1. Preheat oven to 350°F.
2. In a food processor, blend pineapple, juices and zest.
3. Put contents in a pot with liqueur and bring to a boil under medium heat. Lower to low and cook for 5 minutes.
4. In mixer blend cream cheese until smooth. Then add condensed milk and egg yolks and mix to combine.
5. Let pineapple mixture cool slightly, then add 1 cup mixture to cream cheese mixture. Allow to combine before adding rest of pineapple mixture.
6. Pour mixture evenly into two graham cracker crusts and bake at 350F for 15 minutes.
7. After pies have started to set, remove and refrigerate for 1 hour.
8. Whip cream and add remaining Cointreau to whipped cream.
9. To serve, slice pies into 8 slices and top with whipped cream and garnish with additional lime zest or lime slices.