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
Yields 8
Write a review
Prep Time
15 min
Total Time
1 hr 45 min
Prep Time
15 min
Total Time
1 hr 45 min
  1. 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
  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
  1. 1 1/2 cups whipping (heavy) cream
  2. 1/4 cup powdered sugar
  3. 3/4 to 1 1/2 teaspoons mint extract
  1. Fresh mint sprigs
  2. Lime slices
  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. Serving Size: 1 Serving
  2. Calories 470, Total Fat 31g, Cholesterol 85mg, Sodium 430mg, Total Carbohydrate 43g, Protein 4g, Vitamin A 15%, Vitamin C 4%, Calcium 10%, Iron 0%
  3. Percent Daily Values are based on a 2,000 calorie diet.
Christmas Kitchen https://www.christmaskitchen.org/
  • 455
  • 891
  • 13

Leave a Reply