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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%
Potassium
135mg
4%
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
3
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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