Leprechaun pie
INGREDIENTS
- Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup butter
- 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
- Topping
- 1/3 cup shredded coconut
- Several drops of green food coloring
DIRECTIONS
- Crust
- 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.
- Press the crumbs across the bottom of the pan and up the sides.
- Bake for ten minutes at 350 degrees or refrigerate the crust for an hour.
- Filling
- In a medium bowl, beat the cream cheese until soft. Add the sweetened condensed milk and beat until smooth.
- Add the lemonade or limeade concentrate and lemon juice and continue beating until smooth. Color with green food coloring as desired.
- Poor into the pie shell and place in the freezer while you mix the topping.
- Topping
- Place the coconut in a small bowl with several drops of food coloring and stir until the coconut turns green.
- Garnish with the pie with coconut.
- Refrigerate the pie.
RECIPE BACKSTORY
This is a fun dessert! Since this is made with cream cheese, it’s very cheesecake like. It also contains frozen lemonade or limeade concentrate. (And though haven’t tried it, I 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.