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Passionate Icebox Pie recipe

May 07, 2008|By BEVERLY MILLS, with ALICIA ROSS

Start to finish: 5 minutes, plus at least 3 hours refrigeration

1 can (14 ounces) fat-free condensed milk (see Cook's note)
8 ounces 1/3-less-fat cream cheese, at room temperature
1/2 cup still-frozen passion-fruit pulp (see Cook's note)
1 9-inch (6 ounces) prepared graham-cracker crust
canned whipped cream, optional garnish
8 fresh whole strawberries, optional garnish
8 fresh mint-leaf sprigs, optional garnish

We tested this recipe using the Goya brand of fruit pulp. If you can't find passion-fruit pulp, any type of frozen pulp (such as mango or papaya) can be used. Or substitute 5 tablespoons still-frozen orange-juice concentrate plus 1 teaspoon fresh lemon juice.

Pour the condensed milk into a large (2-quart) mixing bowl. (Use a rubber spatula to remove all of it from the can.) Add the cream cheese. Using an electric mixer, beat until well combined, about 1 minute. Add the fruit pulp and beat just until well combined.

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Pour the mixture into the piecrust. Refrigerate, uncovered, for at least 3 hours (or up to 2 days covered with plastic wrap or plastic dome from piecrust package, inverted). To serve, remove the pie from the refrigerator and slice. Garnish each slice with a squirt of whipped cream, a strawberry and mint leaves, if desired.

Serves 8.

Cook's note: You also can use regular condensed milk, but do not use evaporated milk.

Nutrition information per serving: 328 calories (31 percent from fat), 11 g fat (4 g saturated), 27 cholesterol, 8 g protein, 48 g carbohydrates, 2 g dietary fiber, 300 mg sodium

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