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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Servings 8

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( 29 ) Ratings

29 Ratings

5 Stars

4 Stars 19%

3 Stars

2 Stars

1 Stars

Member Reviews ( 9 )

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Bake-Off® Contest 43, 2008

Ayofemi Wright

Atlanta, Georgia

ingredients 11
Prep Time 15 min
Total Time 1 hr 45 min

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

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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:

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

Review & Comments

Write a Review

SheilaInAlaska

report Posted Jul. 21, 2011 4:00 PM

I thought this pie was awful. Everybody I served it to thought so too. The mint whipped cream alone was good, would taste good in hot chocolate actually. The lime filling was really good alone, would've been better off w/ just a lime pie. But put together it tasted like a stick of spearmint gum. Yuck. I even used less than the suggested amount of mint extract.

shellycan

report Posted Apr. 20, 2011 10:15 AM

I like the mint whipped topping (used 1/2t extract), loved the lime cream. I just didn't like them together and neither did my family. I will probably just omit the mint extract next time around. Very light and pretty!

mgayle0527

report Posted Apr. 27, 2009 3:03 PM

Overall, very good. I used rum 'flavor' instead of extract, so we really couldn't taste the rum at all. Also, it could be more lime-y, but we squeezed our garnish limes over the pieces and it was better.%0d%0aThe mint whiped cream was so delicious, it could be used on many other things. I will probably try it on a chocolate pie.

librarylady56

report Posted Aug. 19, 2008 7:33 PM

I made this pie and took it to share with my co-workers. No one liked it including myself. I will never make this pie again. The mint in the topping tasted like toothpaste and the limeade in the pie was overpowering.

Barb "W"

report Posted Jun. 23, 2008 11:53 AM

My husband and I couldn't wait to try this recipe since we really like the Mojito drink. We loved both the sweet and tart flavors in the pie. It's a great "cool and refreshing" pie to make, especially for the summer. I'll definitely make this recipe again.