Ingredients

The following ingredients have 4 Servings
  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 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
  • 1 1/2 cups whipping (heavy) cream
  • 1/4 cup powdered sugar
  • 3/4 to 1 1/2 teaspoons mint extract
  • Fresh mint sprigs
  • Lime slices

Instruction

  • 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.
  • Garnish pie with mint sprigs and lime slices. Cover and refrigerate any remaining pie.