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

Creamy Mojito Pie

2015-01-24 21:29:29

Yields 8

Write a review

Save Recipe

Print

Prep Time

15 min

Total Time

1 hr 45 min

Prep Time

15 min

Total Time

1 hr 45 min

Crust

1. 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling

1. 1 package (8 oz) cream cheese, softened
2. 1 cup whole or 2% milk
3. 1 box (4-serving size) vanilla instant pudding and pie filling mix
4. 1/2 cup frozen (thawed) limeade concentrate
5. 1 1/2 teaspoons rum extract

Topping

1. 1 1/2 cups whipping (heavy) cream
2. 1/4 cup powdered sugar
3. 3/4 to 1 1/2 teaspoons mint extract

Garnish

1. Fresh mint sprigs
2. Lime slices

Instructions

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 PER SERVING

1. Calories 470, Total Fat 31g, Cholesterol 85mg, Sodium 430mg, Total Carbohydrate 43g, Protein 4g, Vitamin A 15%, Vitamin C 4%, Calcium 10%, Iron 0%

Christmas Kitchen https://christmaskitchen.org/