Best 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.

MOJITO PIE (LOWER FAT THAN REGULAR KEY LIME PIE)

Steps:

• Pre heat oven to 350 degrees.
• In a food processor pulse crackers and butter till mixed and crumbled.
• Place in a greased pie shell, pressing to form a pie crust.
• Place mint leaves in lime juice and stir to release the mint oils.
• Place the eggs in a bowl, gently stir in milk and juice.
• Pour into pie shell. The filling won`t fill completely to the top of the crust. That rooms for the whipped cream.
• Bake for 35 minutes till set.
• Chill overnight.
• Put all whipped cream ingredients in a medium deep chilled bowl, beat until soft peaks form. Can be made up to four hours ahead and refrigerated. Spread on pie.
• Garnish with mint leave and lime.

REDUCED-FAT KEY LIME PIE

Steps:

• Preheat oven to 375.
• Crush graham crackers in a ziptop bag with a rolling pin, or use a food processor.
• Mix in sugar and butter (it's easiest to do this with your hands.).
• Press crumb mixture into a pie plate.
• Bake for 8-10 minutes or until crust is golden brown, and allow to cool to room temperature.
• Reduce oven to 325.
• Combine condensed milk, lime juice, and eggs - pour into cooled crust.
• Bake for 15 minutes.
• Allow to chill at least 2 hours, overnight is better.
• Combine sour cream and confectioner's sugar, spread over the top of the chilled pie.
• Garnish with lime zest if desired.
• If you use a 9-inch pie plate, you might have a little crust mixture and filling leftover - I usually make mini-pies in ramekins with this so I don't waste the lime-y goodness! For those, I bake the crust 6 minutes and the filling 8-10 minutes.

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.

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.

FAT FREE KEY LIME PIE

Steps:

• Stir graham cracker crumbs, honey, and water in bowl.
• Spread evenly in a pie pan, sprayed with cooking spray.
• Stick molten crust to sides with fingers.
• Bake at 350 for 4-5 minutes.
• While crust is baking, cream cool whip and cream cheese together.
• Pour into cooled crust.
• Freeze for 5 hours.
• Refrigerate for 1 hour before serving.