Best 5 Ww Mojito Pie Recipes

MOJITOS BY THE PITCHER

Steps:

• Muddle sugar and mint leaves together in pitcher until leaves are well broken down. Add limes and muddle until limes are juiced. Stir rum into sugar mixture; add club soda and stir until sugar is dissolved.

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.

NO-SWEAT MOJITO

Steps:

• Muddle 4 mint sprigs and sugar together in a mixing glass until crushed. Add rum and stir to dissolve sugar. Strain into 2 ice-filled Collins or rocks glasses. Top with seltzer and garnish each glass with a remaining mint sprig.

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

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.