Creamy Mojito Pie Recipe
- Crust
- 1 Pillsbury® refrigerated pie crust, softened as directed on box
- Filling
- 1 (8 ounce) package cream cheese, softened
- 1 cup whole or 2% milk
- 1 (4-serving size) package 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 Domino® or C&H;® Confectioners Powdered Sugar
- 3/4 teaspoon mint extract, or to taste
- Garnishes, if desired
- Fresh mint sprigs
- Lime slices
- Heat oven to 450 degrees F. 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.
- 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.
- In same bowl, beat topping ingredients on medium speed until until stiff peaks form. Spread topping evenly over filling. Refrigerate about 1 hour or until set.
- Garnish pie with mint sprigs and lime slices. Cover and refrigerate any remaining pie.
