2 tblsp light stick butter
1 tblsp sugar
1 6oz container thawed frozen limeade concentrate
1 quart vanilla lowfat frozen yogurt, slightly softened
3 tblsp rum
1 tblsp creme de menthe
1 tsp grated lime zest
Pre-heat oven to 375. To make crust, put the pretzels in a food processor & pulse until finely ground. Add the butter, sugar & 2 tblsp of the limeade concentrate. Process until moist & crumbly. Press the crumb mixture evenly onto the bottom & 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 frozen yogurt, remaining limeade, rum, creme de menthe & lime zest in a large bowl until blended. Spoon the filling into the crust. Freeze until firm, about 4 hours. Loosely wrap the pie in wax paper & then in heavy duty foil. Freeze up to 1 month. To serve, let the pie soften slightly in the fridge for about 20 minutes before slicing.
{My Thoughts}
Don't worry when you first combine the rum & other ingredients with the yogurt that they won't all combine. Just slowly mix with a spoon or even fork folding the yogurt over into the other ingredients. You will also be pouring more than spooning the filling into the crust. And it definitely took closer to the 20 minutes for my pie to be ready to eat. I sliced it after 15 minutes into 8 slices & then waited for a few more minutes.
This is not supposed to be soft like regular pie but more like an ice cream pie.
