©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Creamy Mojito Pie

I spotted this on the Pillsbury site.

1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box

1 package (8 oz) cream cheese, softened
1 cup whole or 2% milk
1box (4-serving size) 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 (I sifted it to get rid of any lumps)
3/4 to 1 1/2 teaspoons mint extract

Garnishes, if desired
Fresh mint sprigs
Lime slices

Heat oven to 450┬║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 stiff peaks form. Spread topping evenly over filling. Refrigerate about 1 hour or until set.

It wasn't in the recipe, but you should put pie weights in it.

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