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St. Patrick’s day is like the beginning of Spring around here and we are ready to start seeing some green after the white and brown of winter. These fun little pies bring in the green even if Mother Nature doesn’t deliver. Plus, the limeade has such a fresh, happy flavor that they even taste like Spring.
These are individual frozen limeade pies made in cupcake pans instead of one spring-form pan. The cupcake pans are great because they don’t take as long to freeze, and nobody has to endure the headache of slicing a frozen pie. These pies are festive, fun, and adorable.
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Frozen Limeade Pie Recipe
It’s made in three parts: a graham cracker crust, a limeade and cream cheese filling, and a whipped cream topping. If you prefer, you can use a commercial whipped topping or whipped cream from an aerosol can for the topping.
For the Crust
1 1/2 cups graham cracker crumbs
1/4 cup sugar
4 tablespoons butter
Mix the crumbs, sugar, and butter in medium sized bowl. Mix until the crumbs have absorbed the butter and the mixture is uniform.
Line the cupcake pan with paper liners. Scoop 1 tablespoon of the graham cracker mixture into each cup.
Press down the graham cracker mixture in the cupcake pan with a small cup (our 1/2 cup measuring cup worked perfectly) to quickly and easily make the crust flat and uniform.
For the Filling
1 8-oz box of cream cheese, softened
1 14-oz can sweetened condensed milk
3/4 cup limeade concentrate (not mixed with water)
2 tablespoons lime juice (fresh or bottled)
AmeriColor Leaf Green food coloring or equivalent
- Using the whip attachment and your stand-type mixer or with a handheld electric mixer, mix the cream cheese to soften it. Very slowly, add the sweetened condensed milk while mixing to prevent the cream cheese from becoming chunky. Continue to mix together on medium-high speed until the mixture is smooth.
- Add the limeade concentrate and lime juice and continue beating. Color with food coloring as desired (we found Americolor Leaf Green food coloring to be the best).
- Scoop a little less than 1/4 cup of the filling into each baking cup. We found if we put in just shy of one scoop with ourlarge deluxe quick release ice cream scoop, it works perfectly.
- Smooth out each scoop and place the pan in the freezer for about an hour or until the top is slightly firm.
For the Topping
1 cup whipping cream
3 tablespoons sugar
1 teaspoon vanilla extract
1/3 cup shredded coconut
Americolor Leaf Green food coloring
- Squeeze one very small drop of food coloring into an empty zipper-top plastic bag. Rub the two sides of the bag together in between your fingers until the color is evenly distributed. Add the coconut to the bag, and close it, trapping as much air inside the bag as you can. Shake the bag until the coconut becomes the desired color.
- Whip the cream until stiff, adding the sugar and vanilla in the process.
- Spoon 1 tablespoon of the whipped cream over each little pie. Smooth the whip cream with a spatula and garnish with the green coconut.
- Freeze the pies until firm.
We also have a recipe to make this in a 9-inch spring-form pan, including variations like pink lemonade pie. We have had rave reviews of this recipe. It is tried-and-true.
About the Author
Dennis Weaver has burned food from Point Barrow, Alaska, to Miami, Florida. He is the founder of The Prepared Pantry in Rigby, Idaho and the author of How to Bake: The Art and Science of Baking available as an E-book or as a Kindle book on Amazon.
Dennis lives in Rigby, Idaho, with his wife, Merri Ann. They have five wonderful children and five beautiful granddaughters.