Mojito Pie (Lower Fat Than Regular Key Lime Pie)
- Reviews 3
Ready In: 55 mins
Serves: 8
Yields: 1 pie
Ingredients
Whipped Cream topping or use fat free whipped topping
- 1 cup cold heavy cream
- 2 tablespoons powdered sugar
- 1⁄2 teaspoon rum extract or 1 tablespoon dark rum
Crust
- 5 ounces low-fat cinnamon graham crackers
- 4 tablespoons unsalted butter, melted
Filling
- 2 tablespoons mint leaves, finely minced
- 3⁄4 cup key lime juice (fresh squeezed or bottled)
- 4 egg yolks, lightly whisked
- 14 ounces fat-free sweetened condensed milk
Garnish
- mint leaf
- key lime
Directions
- 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.
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