Creamy Mojito Pie

Take a tropical turn with a cream pie made easily with an unroll, bake and fill pie crust.

Creamy Mojito Pie

PillsburyRecipe by Pillsbury

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15 minutes

1 hour 45 minutes

8 servings

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Nutrition Info

  • 1 Serving
  • 470
  • 31g
    (Saturated Fat 17g, Trans Fat 1g)
  • 85mg
  • 430mg
  • 43g
    (Dietary Fiber 0g, Sugars 24g)
  • 4g
  • Percent Daily Value*
  • 15%
  • 4%
  • 10%
  • 0%
  • Exchanges
  • 6
  • 1 1/2
  • 1 1/2
  • Carbohydrate Choices
  • 3

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    No change.

Ingredients

  • Crust
  • 1  box Pillsbury® refrigerated pie crusts, softened as directed on box
  • Filling
  • 1  package (8 oz) cream cheese, softened
  • 1  cup whole or 2% milk
  • 1  box (4-serving size) vanilla instant pudding and pie filling mix
  • 1/2  cup frozen (thawed) limeade concentrate
  • 1 1/2  teaspoons rum extract
  • Topping
  • 1 1/2  cups whipping (heavy) cream
  • 1/4  cup powdered sugar
  • 3/4  to 1 1/2 teaspoons mint extract
  • Garnishes, if desired
  • Fresh mint sprigs
  • Lime slices

Directions

  1. 1Heat oven to 450ºF. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 10 to 12 minutes or until light golden brown. Cool completely on cooling rack, about 15 minutes.
  2. 2In large bowl, beat cream cheese with electric mixer on low speed until creamy. Add remaining filling ingredients; beat on low speed about 30 seconds or until blended. Beat on medium speed 2 minutes, scraping bowl occasionally, until thickened and creamy. Spoon filling evenly into pie crust; refrigerate while making topping.
  3. 3In same bowl, beat topping ingredients on medium speed until stiff peaks form. Spread topping evenly over filling. Refrigerate about 1 hour or until set.
  4. 4Garnish pie with mint sprigs and lime slices. Cover and refrigerate any remaining pie.

Categories: Course, Desserts, Pies, Cream & Custard Pies

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