For Memorial Day, Pat and I were pretty low key. My parents and both sisters came up for breakfast and we went out to a diner. For lunch my sister Laura stayed so it was just 3 of us.
I made burgers on the stove top with corn on the cob and Laura brought kettle chips and fruit. I also made a frozen dessert, mojito pie. I actually adapted it from Weight Watchers magazine.
I crushed pretzels in the food processor with some limeade concentrate and butter. The recipe called for sugar but I forgot it. I patted the crust into my new pie pan. (Pat feels I only made this because I wanted to use the pie pan.)
I baked the crust and let it cool.
I mixed together vanilla frozen yogurt, limeade concentrate, some chopped mint leaves, lime zest, and vodka that had steeped with mint leaves (I couldn’t find the creme de menthe called for so I heated the vodka with mint leaves and let it steep).
I poured the filling into the crust and decorated it with lime slices and mint leaves. I let the pie cool in the freezer for a few hrs.
This was a pretty delicious end to the day although it might have been better with sugar in the crust.
2 cups pretzels
2 tbsp of limeade concentrate thawed
(2 tbsp of sugar which I forgot)
2 tbsp butter
1 quart vanilla frozen yogurt soft(I used Eddy’s Slow Churn which tasted more like ice cream than frozen yogurt I think)
remainder of 1 can of limeade concentrate
2 tbsp of mint infused vodka
1 tbsp finely minced mint
zest of 1 lime
For crust, preheat oven to 350F. Whirl pie crust ingredients in food processor. Pat them into the pie pan. Bake for 10 min. Let cool.
Mix filling ingredients together and spoon into crust. Freeze for 4 hrs.