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Creamy Mojito Pie

Creamy Mojito Pie

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

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  • Prep Time 15 min
  • Total Time 1 hr 45 min
  • Servings 8
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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 Heat 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 In 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 In 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 Garnish pie with mint sprigs and lime slices. Cover and refrigerate any remaining pie.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
470
(
Calories from Fat
280),
% Daily Value
Total Fat
31g
31%
(Saturated Fat
17g,
17%
Trans Fat
1g
1%
),
Cholesterol
85mg
85%;
Sodium
430mg
430%;
Total Carbohydrate
43g
43%
(Dietary Fiber
0g
0%
  Sugars
24g
24%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
4%;
Calcium
10%;
Iron
0%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.
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