Frozen Mojito Pie

By Anna Monette Roberts

Frozen Mojito Pie

Yield2 (8-inch) pies

Adapted from Everyday With Rachael Ray

INGREDIENTS

    • 2 (4-ounce) sticks salted butter
    • 3 cups salted pretzels, finely crushed
    • 1 cup plus 6 tablespoons granulated sugar
    • 2 (8-ounce) packages cream cheese, softened
    • 3 limes, zested, plus 1/2 cup of juice
    • 2 tablespoons white rum
    • 3 tablespoons finely chopped fresh mint, plus sprigs for garnish
    • 2 cups heavy cream

    INSTRUCTIONS

    1. In a medium skillet, melt the butter over medium-low heat. Stir in the pretzels and 2 tablespoons sugar, and cook until lightly toasted, about 3 minutes. Transfer to a bowl to cool slightly.

    2. Once the crust is cool enough to handle, press it into the bottom and sides of 2 (8-inch) pie pans. Freeze for 30 minutes.

    3. Meanwhile, using an electric mixer, beat the cream cheese on medium speed, scraping down the sides of the bowl, until fluffy, 2 to 3 minutes. Mix in the remaining 1 1/4 cups sugar on low speed, then gradually mix in the lime peel, lime juice, rum, and chopped mint.

    4. In a separate bowl, beat the heavy cream until stiff peaks form. Fold into the cream cheese mixture.

    5. Divide the cream cheese mixture evenly among the pie pans; smooth the tops. Cover with plastic wrap, and freeze for at least 8 hours or overnight.

    6. To serve, top with a mint sprig.