Lime Daiquiri Pie
This creamy lime daiquiri pie can be made with dark rum or rum extract.
1 (9-inch) graham cracker crust
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
3 tablespoons fresh lime juice
2 tablespoons dark rum or 1 1/2 teaspoons rum extract
2 teaspoons grated lime peel
1 (8-ounce) container frozen nondairy whipped topping, thawed - divided use
Sliced fresh strawberries (optional)
- In large bowl, beat cream cheese with electric mixer until smooth. Add sweetened condensed milk, lime juice, rum and lime peel and mix well.
- Reserve 1 cup of the whipped topping, cover and refrigerate. Stir remaining whipped topping into cream cheese mixture; mix well. Spoon into pie crust, spreading evenly. Cover and chill several hours or overnight.
- Garnish with reserved whipped topping and, if desired, sliced strawberries. Store tightly covered in freezer.
Makes 8 servings.