Frozen Mojito Pie
May 30, 2011, Updated Jun 21, 2025
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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 Recipe
If you love mojitos and you love pie, this frozen mojito pie is the dessert you didn’t know you needed! It’s cold, creamy, and packed with the bright flavors of lime and fresh mint, just like the classic cocktail, but in no-bake pie form! And yes, there’s a salty pretzel crust involved, which balances all that sweet and tangy goodness in the best way.
This no bake pie includes a handful of ingredients such as cream cheese, lime juice, sugar, whipped topping, and mint. The filling is fluffy and refreshing, and once it’s frozen, it slices beautifully. You can make it ahead and stash it in the freezer until you’re ready to wow everyone at your summer cookout, BBQ, or backyard hangout.
Whether you’re craving something cool or just avoiding the oven, this mojito pie is a total win. It’s super simple, easy to customize, and basically tastes like summer in every bite.
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!
- Make the crust. In a mixing bowl, stir together the crushed pretzels and melted butter. Press the mixture firmly into the bottom of an 8-inch springform pan. Pop it in the freezer for about an hour, or until set.
- Mix the filling. In a large bowl, beat the cream cheese, sugar, lime zest, lime juice, and chopped mint until smooth. Gently whisk in the whipped topping until everything is light and fluffy.
- Assemble the pie. Spoon the filling over the frozen pretzel crust and smooth out the top. Freeze for at least 6 hours, or overnight if you can.
- Finish and garnish. Once the pie is frozen solid, release it from the springform pan. Top with extra crushed pretzels and a few lime slices for a pop of color.
- Slice and serve. Cut into slices and serve cold straight from the freezer, and a cucumber mojito to go with it.
- Storage tip. Keep any leftovers stored in the freezer, tightly wrapped, so it stays nice and firm.
ENJOY!
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Frozen Mojito Pie
Ingredients
- 1 cup finely crushed pretzels
- 5 tablespoons butter, melted
- 8 ounces block of cream cheese, softened
- ¾ cup granulated 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, like Cool Whip
Instructions
- Prep the pretzel crust. 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.
- Make the filling. In your mixer’s bowl, beat together the cream cheese, sugar, lime zest, lime juice, and mint; beat until well blended. Fold in the whipped topping.
- Fill and freeze. Spoon the filling over the pretzel crust. Freeze for 6 hours or overnight.
- Finish and serve. Remove the pie from the pan and top it with crushed pretzels and lime slices. Cut and serve. Keep the pie in the freezer.
Notes
- It’s best to let the pie sit at room temp for 5–10 mins before slicing if it’s rock-solid from the freezer.
- If you want to make it fancier, a splash of white rum wouldn’t hurt for that mojito vibe.
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.
I’ve done the same thing and then felt like a thief! I wondered if they had hidden cameras somewhere in the room and my name would be called. Talk about paranoid! 🙂 Some folks do this and never think about it…not me.
Sounds delish and very much like the one I shared. 🙂
Pat
Kate, this made me laugh! You are too funny. At least you found the recipe eventually, which is a very good thing, because this mojito pie looks delicious!
You are too funny!!! Look at you swiping a recipe in the waiting room! I’ve been there, I admit it. What a gorgeous cake!
Hi Tiffany, I’m so sorry for my late comment – but I’ve been sick and I wasn’t online much this week. I saw this on Top9 and I just love the look and the taste of this cake! What a great recipe.
This looks superb! Mojitos are very close to our hearts because so many of the crazy good times we’ve had with our friends seem to involve them, and someone who earned herself the nickname “bucket” which We’ll leave to your imagination until we get that post up…. You shouldn’t feel too bad about the magazine page, one of us (who shall remain nameless), has been known to slip a set of restaurant cutlery that she liked in her purse; “we need it for the studio” is the operative rationale… What a terrible thing to confess, but hey we’re among friends here, right? Great recipe, can’t wait to try it!
Oh, my god, I would be the same. I would take the time to write down the recipe or something. Anyways, those pics are gorgeous. Such a refreshing summer dessert with delicious mint!
What a great story – I think every foodie that has ever sat in a doctor’s office can relate! Meanwhile, is the first picture your version?! Wow, gorgeous!! ( I have to admit I smiled coming across this given my current post).
Cheers, k.
Hi Kelly!!
Yes, that is my photo. Thank you!! 🙂
HA HA! Too funny! I am not going to lie i have done this too – but i have actaully taken the recipe 🙂 Love this pie. I have to try to make it.
I’m sorry I didn’t stop by yesterday to wish you a big congrats on making top 9! This pie looks wonderful and you know I love those no-bake pies. : ) You did a great job and it’s okay you’re not a good thief.. that’s a good thing. The story had me laughing out loud… it sounds like something I would do too. You’re pictures are fabulous as always! ~Ramona
Don’t know if I like the recipe or the photo better… they’re both amazing. You rock Kate!