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Leprechaun Pie
This
is a fun dessert! We took our luscious Pink
Lemonade Pie and made it green for St. Patrick’s Day. Since
this is made with cream cheese, it’s very cheesecake like. It
also contains frozen lemonade or limeade concentrate. (And though we
haven’t tried it, we think substituting frozen pineapple concentrate
would work well.)
When making this
for an occasion other than St. Patrick’s Day, use a different
food coloring.
This pie can be made in a deep-dish pie pan or a springform pan. The
pie in the picture was made in a nine-inch
glass base springform pan.
Crust
1 1/2 cups graham
cracker crumbs
1/4 cup sugar
1/3 cup butter
1. Mix the crumbs,
sugar, and butter in a nine-inch pie pan or springform pan. Mix until
the crumbs have absorbed the butter and the mixture is uniform.
2. Press the crumbs across the bottom of the pan and up the sides.
3. Bake for ten minutes at 350 degrees or refrigerate the crust for
an hour.
Filling
1 8-ounce package
of cream cheese, softened
1 (14 oz) can sweetened condensed milk
2/3 cup lemonade or limeade concentrate (not mixed with water)
2 tablespoons lemon juice (fresh or bottled)
green food coloring as desired
1. In a medium
bowl, beat the cream cheese until soft. Add the sweetened condensed
milk and beat until smooth.
2. Add the lemonade or limeade concentrate and lemon juice and continue
beating until smooth. Color with green food coloring as desired.
3. Poor into the pie shell and place in the freezer while you mix the
topping.
Topping
1/3 cup shredded
coconut
Several drops of green food coloring
1. Place the coconut
in a small bowl with several drops of food coloring and stir until the
coconut turns green.
2. Garnish with the pie with coconut.
3. Refrigerate the pie.
