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Creamy Mojito Pie

Creamy Mojito Pie

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



  • 1 box Pillsbury® refrigerated pie crusts, softened as directed on box


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


  • 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


  1. Heat oven to 450 degrees F.
  2. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate.
  3. Bake for 10 to 12 minutes or until light golden brown.
  4. Cool completely on cooling rack, about 15 minutes.
  5. In large bowl, beat cream cheese with electric mixer on low speed until creamy.
  6. 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.
  7. Spoon filling evenly into pie crust; refrigerate while making topping.
  8. In same bowl, beat topping ingredients on medium speed until stiff peaks form.
  9. Spread topping evenly over filling.
  10. Refrigerate about 1 hour or until set.
  11. Garnish pie with mint sprigs and lime slices.
  12. Cover and refrigerate any remaining pie.

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

Nutritional Information 1 Serving (1 Serving) Calories 470 (Calories from Fat 280), Total Fat 31g (Saturated Fat 17g, Trans Fat 1g), Cholesterol 85mg; Sodium 430mg; Total Carbohydrate 43g (Dietary Fiber 0g, Sugars 24g), Protein 4g

Percent Daily Value*: Vitamin A 15.00%; Vitamin C 4.00%; Calcium 10.00%; Iron 0.00%

Exchanges: 1 1/2 Starch; 1 1/2 Other Carbohydrate; 6 Fat

Carbohydrate Choices: 3

* Percent Daily Values are based on a 2,000 calorie diet.

Ayofemi Wright, Atlanta, Georgia. Bake-Off® Contest 43, 2008

Recipe and photo credit: Pillsbury


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