Creamy Mojito Pie

Crust

1     box Pillsbury® 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

• 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.