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Creamy Mojito Pie

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

Prep Time:
15 Min
Total Time:
1 Hr 45 Min
Makes:
8 servings
Pillsbury Bake-Off
Ayofemi Wright
Atlanta, GA
Bake-Off® Contest 43, 2008
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INGREDIENTS
Crust
1Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
Filling
1package (8 oz) cream cheese, softened
1cup whole or 2% milk
1box (4-serving size) vanilla instant pudding and pie filling mix
1/2cup frozen (thawed) limeade concentrate
1 1/2teaspoons rum extract
Topping
1 1/2cups whipping (heavy) cream
1/4cup powdered sugar
3/4to 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.
High Altitude (3500-6500 ft): No change.
High Altitude (3500-6500 ft):

No change.

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