Mojito Pie Lower Fat Than Regular Key Lime Pie Recipes

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.

KEY LIME PIE

Steps:

• In large heat-resistant bowl, dissolve gelating in boiling water.
• With wire whisk, stir in yogurt; with wooden spoon, fold in whipped topping.
• Transfer mixture to prepared crust; refrigerate overnight, or at least 2 hours.

LOW FAT KEY LIME PIE

Steps:

• Heat water in microwave on high for 45 sec to 1.5 min until boiling. Stir in gelatin until to dissolved.
• Combine gelatin with yogurt. Fold in cool whip.
• Let set in fridge for at least 1 hours.

DELICIOUS KEY LIME PIE

Steps:

• Mix the gelatin, half of the sugar and the salt in a saucepan. In another pan, beat the egg yolks well. Add the lime juice and water to the egg yolk mixture. Stir the egg yolk mixture into the gelatin mixture. Cook over low heat, stirring constantly, just until the mixture comes to a boil. Remove from heat; stir in grated peel.
• Chill, stirring occasionally, until the mixture mounds slightly when dropped from a spoon.
• Beat the egg whites until soft peaks form. Gradually add the remaining sugar, beating until stiff. Fold into the chilled gelatin mixture. Fold in whipped cream (reserve some for topping, if desired). Pour into the baked crust.
• Chill until firm.

KEY LIME PIE

Steps:

• Preheat oven to 350 degrees F.
• To make the crust by hand: Place in a plastic bag and use a rolling pin to crush.
• In a medium bowl, combine crumbs and sugar; stir in melted butter.
• To make the crust in a food processor: Process crackers and sugar until crackers are finely crushed, about 20 seconds; add melted butter and pulse until incorporated, about 10 pulses.
• Press mixture into a 9 inch pie pan using the back of a spoon.or your fingers.
• Bake crust until just set, about 6 minutes (crust will only color slightly).
• Meanwhile, in a medium bowl, lightly whisk together egg yolks with the sweetened condensed milk; gradually beat in the lime juice (mixture will thicken) and the zest; set aside.
• In the bowl of a stand mixer (or a large bowl and an electric mixer) beat egg whites until foamy; add the cream of tartar and beat until stiff peaks form; set aside.
• In a saucepan, stir together sugar and water, then heat over medium heat until the sugar dissolves; reduce heat to a simmer and cook, stirring occasionally, until the soft ball stage (236 degrees F); remove from heat.
• With the mixer on low speed, gently pour syrup over the egg whites until incorporated; increase heat to high and beat 2 minutes.
• Remove 2 cups of the meringue, then cover the remainder with plastic wrap and set aside.
• Fold the 2 cups of meringue into the lime mixture; pour int crust.
• Bake (at 350 degrees F) until set, 15 minutes.
• Spread remaining meringue over entire surface of pie and sprinkle with powdered sugar (to create extra crunch), if desired.
• Return pie to oven for 5 minutes, then turn on broiler and cook 20 seconds to 1 minute until meringue is golden.
• Cool pie at least 4 hours before serving; use a wet, thin knife to cut.
• Store, uncovered, in the refrigerator, up to 3 days.