CREAMY MOJITO PIE

Prep Time: 15 Min
Total Time: 1 Hr 45 Min
Makes: 8 servings

INGREDIENTS

Crust

1 box 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

 

DIRECTIONS

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.