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Creamy Mojito Pie

(29)

9 reviews

15 min prep time
1 hr 45 min total time
11 ingredients
8 servings

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

Bake-Off® Contest 43, 2008

Ayofemi Wright

Atlanta, Georgia

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

Steps

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.

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; 47%
Saturated Fat 17g 86% Trans Fat 1g
Cholesterol: 85mg; 29%
Sodium: 430mg; 18%
Total Carbohydrate: 43g; 14%
Dietary Fiber 0g 0% Sugars 24g
Protein: 4g

% Daily Value*:

Vitamin A: 15%; 15%
Vitamin C: 4%; 4%
Calcium: 10%; 10%
Iron: 0%; 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 Choice

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

Comments + Recipe Twists

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