Leprechaun pie
  • 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
  1. Crust
  2. 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.
  3. Press the crumbs across the bottom of the pan and up the sides.
  4. Bake for ten minutes at 350 degrees or refrigerate the crust for an hour.
  5. Filling
  6. In a medium bowl, beat the cream cheese until soft. Add the sweetened condensed milk and beat until smooth.
  7. Add the lemonade or limeade concentrate and lemon juice and continue beating until smooth. Color with green food coloring as desired.
  8. Poor into the pie shell and place in the freezer while you mix the topping.
  9. Topping
  10. Place the coconut in a small bowl with several drops of food coloring and stir until the coconut turns green.
  11. Garnish with the pie with coconut.
  12. Refrigerate the pie.
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.