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Experience a taste of summer with this refreshing Frozen Mojito Pie! A salty, crunchy pretzel crust is topped with a creamy, tangy lime and cream cheese filling, whipped topping, and fresh mint.
Frozen Mojito Pie
Indulge in the refreshing flavors of summer with this delectable Frozen Mojito Pie, featuring a unique pretzel crust and a dreamy cream cheese, lime, whipped topping, and mint filling. The salty and crunchy pretzel crust perfectly complements the creamy, tangy lime and cream cheese mixture, while the whipped topping adds a delightful airy texture.
The pie is infused with the essence of fresh mint, reminiscent of a classic mojito cocktail, making it a delightful and innovative dessert perfect for warm-weather gatherings or a special treat. Escape to a tropical paradise with every bite of this irresistible Frozen Mojito Pie.
A perfect dessert for warm-weather gatherings or a special treat! Pin this unique and delightful recipe for your next celebration!
How To Make a Mojito Pie
A few weeks ago I was sitting in a doctor’s waiting room, chatting with the others, looking through magazines, reading, and enjoying the “You might be suffering from XYZ” articles, and “Take ABC Drugs for only 200$ a pill”.
I then came across this photo. What I did next is something that any of you would have done; I ripped the page off and shoved it in my purse! Quickly!
- In a mixing bowl combine pretzel crumbs and butter. Press the pretzels onto the bottom of an 8-inch springform pan. Freeze for one hour, or until firm.
- Then beat together the cream cheese, sugar, zest, juice, and mint; whisk in the whipped topping.
- Spoon filling over the pretzel crust and freeze for 6 hours or overnight.
- Remove pie from pan and top it with crushed pretzels and slices of lime.
- Cut and Serve.
- Keep pie frozen.
ENJOY!
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Frozen Mojito Pie
Ingredients
- 1 cup finely crushed pretzels
- 5 tablespoons butter, , melted
- 1 package, (8 oz.) cream cheese, softened
- 3/4 cup sugar
- Zest from 1 lime
- Juice from 2 limes
- 2 to 3 tablespoons finely chopped fresh mint, (I like it minty, so I use 3 tbsp. of mint)
- 2 cups Whipped Topping
Instructions
- In a mixing bowl combine pretzel crumbs and butter; mix until combined.
- Press the pretzels onto the bottom of an 8-inch springform pan.
- Freeze for one hour, or until firm.
- In your mixer’s bowl, beat together cream cheese, sugar, zest, juice, and mint; beat until well blended.
- Whisk in whipped topping.
- Spoon filling over prepared crust.
- Freeze for 6 hours or over night.
- Remove pie from pan and top it with crushed pretzels and slices of lime.
- Serve.
- Keep pie frozen.
Notes
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
LOLOLOL!!! Been there, done that! Amy tends to sneak the magazine from the main waiting room into the actual doctor’s office and then rip the page out when no one’s around. That pie would have definitely ended up in her purse as well! Thanks for sharing.
I would definitely have ripped that page off. And I definitely need to make that mojito pie! YUM
That was so funny Kate and this is a great recipe. Well worth all the drama!
You are so so funny 🙂 The mojito pie looks delicious, beautiful! I like the pretzel crumb crust as well. Have a wonderful week Kate!
Your risk-taking paid off! This pie looks gorgeous. And so glad yup found the exact recipe online because then you can share it with us ;-).
Guilty! I have done the sideways glance and torn the page from the doctor’s office magazine! How funny that the recipe was nowhere to be found!! lol
Funny about the magazine 🙂
delicious looking pie looks fabulous
That’s so funny about tearing out the page. I did that recently with a recipe in a magazine at the gym! Glad you found your recipe.
Hahahaha….that totally sounds like something I would have done. 😉
This pie looks amazing.
OMG this is so funny. I usually just steal the whole magazine from my doctor’s office! 😉
The pie is just gorgeous, totally caught my eye on Tasteologie this morning.