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Aug 2010 10

Warm summer evenings call for light, easy and slightly alcoholic desserts. This zesty, refreshing pie is just like a cool, creamy cocktail. As one recent taste-tester enthused, “it tastes like Saturday night”.

The recipe is adapted from the Frozen Margarita Pie in this cookbook. I use rum because I like the flavour, but vodka can be used as well. And, to suit the tastes (or average age) of your audience, the booze level can be adjusted significantly. (Hint: I often cut back the alcohol until I’ve poured out the first pie, then I mix the extra rum in for the second adults-only pie, which I mark with a slice of lime so as not to get them confused.)

Putting this together cannot be easier. Using pre-made graham cracker crusts, as I do, makes this a simple mix-and-freeze operation. Since this is a frozen dessert, the recipe here makes 2 pies. Trust me, you will want to pull that second one out not long after the first has been slurped up.

You will need:

2 pre-made graham cracker pie crusts
1 can frozen limeade concentrate (355ml)
2 quarts vanilla ice cream (my favourite pareve brand is Soy Delicious)
zest of 1 lime
juice of ½ lime
100ml rum (or more, if you like)
additional lime slices, lime zest, or whipped cream to garnish (optional)

Leave the limeade concentrate and the ice cream out to soften, about 20 minutes.

Place the ice cream and the limeade in the bowl of a large mixer and, using a paddle attachment, mix on low speed until more or less combined. Add the lime zest and juice, and mix until incorporated.

{Note: If you are making one kid-friendly pie, at this point you would pour out half of the mixture into one pie shell, cover with tin foil, and freeze. Then add the alcohol (start with half and add slowly to taste) to the rest of the ice cream mixture, pour and freeze – just don’t forget which is which!}

Otherwise, add all of the rum to all of the ice cream, mix until incorporated, and divide the mixture evenly between the pie crusts.

If you’re so inclined, decorate the tops of the pies with piped whipped cream rosettes, paper-thin lime slices, lime zest twists, icing sugar, or any combination of the above.

Cover the pies with tin foil (to protect whipped cream rosettes, flip the plastic lid from the pie crust over the pie to make a dome, and fold the foil edges over to hold it in place).

Freeze until firm (about 3 hours).

Makes 2 pies, 8-10 servings each.

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