Creamy Mojito Pie

(29)
9 reviews.
  • 15 min prep time
  • 1 hr 45 min total time
  • 11 ingredients
  • 8 servings

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. 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. 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. 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. 4 Garnish pie with mint sprigs and lime slices. Cover and refrigerate any remaining pie.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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