Easy Chocolate Mint Pie Recipes

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MINT CHOCOLATE PIE



Mint Chocolate Pie image

"Your guests will be requesting the recipe after one bite of this fluffy and refreshing pie," promises Laurie Bourgeois of New Bedford, Massachusetts. "It doesn't take much time to prepare, yet it tastes as though you spent hours in the kitchen."

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 6-8 servings.

Number Of Ingredients 8

2 cups heavy whipping cream
2 tablespoons confectioners' sugar
2 cups cold 2% milk
1-1/2 teaspoons peppermint extract
5 to 6 drops green food coloring, optional
2 packages (3.4 ounces each) instant vanilla pudding mix
1 cup miniature semisweet chocolate chips
1 pastry shell (9 inches), baked

Steps:

  • In a small bowl, beat cream and sugar until soft peaks form. In a large bowl, combine the milk, extract and food coloring if desired. Add pudding mixes beat for 2 minutes or until thickened. Fold in cream mixture and chocolate chips. , Pour into pastry shell. Refrigerate for 3 hours or until set.

Nutrition Facts : Calories 523 calories, Fat 38g fat (22g saturated fat), Cholesterol 95mg cholesterol, Sodium 325mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 1g fiber), Protein 5g protein.

MINT CHOCOLATE CHIP PIE



Mint Chocolate Chip Pie image

Looking for an easy mint chocolate chip dessert idea? This Mint Chocolate Chip Pie Recipe from Delish.com is the best.

Categories     mint chocolate chip     mint chocolate chip dessert     mint chocolate dessert     mint chocolate chip recipe     mint chocolate recipe     chocolate mint pie

Time 6h25m

Yield 8

Number Of Ingredients 13

For the Crust
24 oreos
1/4 c. melted butter
For the Filling
1 1/4 c. heavy cream
8 oz. cream cheese, softened
1 1/4 c. powdered sugar
green gel food coloring
3/4 tsp. pure vanilla extract
3/4 tsp. peppermint extract
1 c. mini chocolate chips, plus more for garnish
1 c. Andes mints, roughly chopped, plus more for garnish
Melted chocolate, for drizzling

Steps:

  • Make Crust: In a food processor, pulse Oreos until they form coarse crumbs. Add butter and blend until completely combined.
  • Press crumb mixture into bottom and evenly up sides of a 9" pie dish. (Try to make crust about 1/8"-thick evenly all around.) Refrigerate at least 1 hour before adding filling.
  • Make Filling: Using a stand mixer with the whisk attachment, beat heavy cream until stiff peaks form. Transfer to a bowl.
  • To bowl of stand mixer, add cream cheese and beat on medium-high speed, 2 minutes. Add powdered sugar and food coloring and mix on low until smooth. Add vanilla and peppermint extracts and mix until combined. With a rubber spatula, fold whipped cream into cream cheese mixture, then fold in mini chocolate chips and chopped Andes mints.
  • Pour filling into prepared crust and smooth top. Sprinkle with more mini chocolate chips and chopped Andes and drizzle with chocolate. Refrigerate until firm, 5 to 6 hours.

CHOCOLATE MINT PIE



Chocolate Mint Pie image

This pie has a chocolate cookie crust and an ice cream filling, but the creme de menthe meringue topping is what makes it special. It is a perfect St. Patrick's Day treat. Vanilla ice cream can be substituted for the mint chocolate chip.

Provided by Jan Bittner

Categories     Desserts     Frozen Dessert Recipes     Ice Cream Pie Recipes

Yield 8

Number Of Ingredients 10

1 ½ cups crushed chocolate sandwich cookies
¼ cup butter, melted
1 quart mint chocolate chip ice cream
4 tablespoons creme de menthe liqueur
1 cup crushed chocolate sandwich cookies
3 egg whites
salt to taste
¼ teaspoon cream of tartar
2 teaspoons creme de menthe liqueur
⅓ cup white sugar

Steps:

  • Combine 1 1/2 cups cookie crumbs and melted butter or margarine. Press firmly over bottom and up the sides of a 9 inch pie pan. Freeze.
  • Spread half of softened ice cream in crust. Drizzle 2 tablespoons creme de menthe and sprinkle 1/2 cup cookie crumbs over the ice cream. Repeat. Freeze till firm.
  • In a clean bowl, beat egg whites until foamy. Add salt and cream of tartar, and beat until slightly stiff. Gradually beat in sugar until peaks form. Fold in 2 teaspoons creme de menthe. Spread meringue over pie, and seal to edges. Freeze up to 24 hours.
  • Just before serving, broil until top is golden.

Nutrition Facts : Calories 541.4 calories, Carbohydrate 56.5 g, Cholesterol 119.6 mg, Fat 29.5 g, Fiber 1.2 g, Protein 7.7 g, SaturatedFat 16.5 g, Sodium 268.2 mg, Sugar 41.5 g

CREAMY CHOCOLATE-MINT PIE



Creamy Chocolate-Mint Pie image

Are there any flavors that go together better than chocolate and mint? We think you'd be hard-pressed to name them! We've brought these favorites together in a rich, tempting cream pie made easy with a frozen Pillsbury™ Deep Dish Pie Crust. You'll find yourself whipping up this mint-chocolate pie whenever you're feeling a craving for cooling mint and decadent chocolate. Garnish your Creamy Chocolate-Mint Pie with whipped topping and chopped mints for an extra-impressive presentation.

Provided by Pillsbury Kitchens

Categories     Dessert

Time 6h

Yield 8

Number Of Ingredients 10

1 crust from 1 package (12 oz) frozen Pillsbury™ Deep Dish Pie Crusts (2 Count)
1 3/4 cups milk
1 box (3.4 oz) chocolate pudding and pie filling mix (not instant)
1/2 cup semisweet chocolate chips
4 oz cream cheese (from 8-oz package), softened
1/2 cup powdered sugar
1/4 teaspoon peppermint extract
1 cup frozen whipped topping, thawed
Green food color
2 thin rectangular chocolate and green mints, unwrapped

Steps:

  • Heat oven to 400°F. Bake pie crust as directed on package for One-Crust Baked Pie Shell. Cool completely, about 30 minutes.
  • Meanwhile, in 2-quart saucepan, stir together milk and pudding mix. Cook over medium heat 7 to 9 minutes or until mixture comes to a full boil, stirring constantly. Remove from heat. Stir in chocolate chips until melted and smooth. Pour into medium bowl. Place plastic wrap directly over surface of pudding. Refrigerate about 1 hour or just until cooled.
  • In medium bowl, beat cream cheese, powdered sugar and peppermint extract with electric mixer on medium speed, or mix well with spoon until smooth. Beat in 1/2 cup of the whipped topping. Tint with food color to desired color. Spread in bottom of cooled baked shell.
  • Stir cooled pudding mixture; spoon and spread evenly over cream cheese layer. Cover loosely with plastic wrap. Refrigerate at least 4 hours until set.
  • When ready to serve, remove plastic wrap. In small bowl, place remaining 1/2 cup whipped topping. Tint with food color to desired color. Top each serving with a dollop of whipped topping. Chop mints, and sprinkle over whipped topping. Store loosely covered in refrigerator.

Nutrition Facts : Calories 340, Carbohydrate 44 g, Cholesterol 20 mg, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 29 g, TransFat 0 g

MINT CHOCOLATE PIE



Mint Chocolate Pie image

Provided by Food Network

Categories     dessert

Time 25m

Yield 8 servings

Number Of Ingredients 11

1/4 teaspoon liquid green food coloring
1 container (8 oz.) reduced fat frozen whipped, topping, thawed
Chocolate curls (optional)
2 tablespoons margarine
1/4 cup light corn syrup
1/2 cup semi-sweet chocolate chips
2 cups KELLOGG'S® COCOA KRISPIES® cereal
1 envelope unflavored gelatin
1/4 cup cold water
1 jar (7 oz.) marshmallow creme
1 to 1 1/2 teaspoon peppermint flavoring

Steps:

  • Place margarine, corn syrup and chocolate chips in 2-quart saucepan. Cook over low heat, stirring constantly, until melted and smooth. Remove from heat.
  • Add KELLOGG'S® COCOA KRISPIES® cereal to chocolate mixture. Stir until cereal is coated. With back of spoon, shape mixture evenly in bottom and on side of 9-inch pie pan coated with cooking spray. (If mixture is too soft, refrigerate about 5 minutes). Chill crust.
  • Combine gelatin and water in small saucepan. Let stand 1 minute. Place over low heat, stirring constantly, until gelatin has dissolved. Remove from heat.
  • In large mixing bowl, combine marshmallow creme, flavoring, color and warm gelatin, mixing until smooth. Gently fold in thawed whipped topping.
  • Spoon filling into chilled crust. Refrigerate 3 hours or until firm. Serve garnished with additional whipped topping and chocolate curls, if desired

CHOCOLATE MINT CHEESE PIE



Chocolate Mint Cheese Pie image

Chocolate mint topped pie!

Provided by MARBALET

Categories     Desserts     Pies     Chocolate Pie Recipes

Yield 8

Number Of Ingredients 6

1 (6 ounce) package chocolate covered creamy mints
4 (8 ounce) packages cream cheese, softened
¾ cup white sugar
3 eggs
1 teaspoon vanilla extract
1 (9 inch) prepared graham cracker crust

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • With an electric mixer beat the cream cheese and sugar until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. Pour filling into the crust.
  • Chop frozen Junior Mints and sprinkle over top of filling. Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes or until just set. Cool on wire rack, then chill for several hours or overnight. Serves about 8.

Nutrition Facts : Calories 740.6 calories, Carbohydrate 56.6 g, Cholesterol 192.9 mg, Fat 52.9 g, Fiber 1.6 g, Protein 12.6 g, SaturatedFat 29.5 g, Sodium 528.4 mg, Sugar 44.1 g

MINT CHOCOLATE CHIP ICE-CREAM PIE



Mint Chocolate Chip Ice-Cream Pie image

Cookies and ice cream come together in this dreamy frozen dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h20m

Yield 8

Number Of Ingredients 4

2 pints mint chocolate chip ice cream, slightly softened
1 package (6 ounces) ready-to-use chocolate-flavored pie crust
1 1/4 cups crushed chocolate-covered mint cookies
1 cup chocolate fudge topping

Steps:

  • Spread 1 pint of the ice cream in pie crust. Sprinkle 1 cup of the crushed cookies over ice cream. Cover and freeze 1 hour.
  • Spread remaining pint of ice cream over cookies. Cover and freeze about 3 hours or until firm.
  • Let stand at room temperature about 10 minutes before cutting. Serve with fudge topping; sprinkle with remaining cookies. Cover and freeze any remaining pie.

Nutrition Facts : Calories 345, Carbohydrate 38 g, Cholesterol 30 mg, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 200 mg

EASY CHOCOLATE MINT PUDDING PIE



Easy Chocolate Mint Pudding Pie image

Break out the creme de menthe baking chips and see how easy it is to turn a luscious chocolate pudding pie into a luscious chocolate mint pudding pie!

Provided by My Food and Family

Categories     Home

Time 15m

Yield 8 servings.

Number Of Ingredients 6

2 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding Pudding
2 cups cold milk
1/4 tsp. mint extract
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 cup creme de menthe baking chips, divided
1 chocolate cookie crumb crust (6 oz.)

Steps:

  • Beat pudding mixes, milk and extract in medium bowl with whisk 2 min. Stir in half the COOL WHIP and all but 3 Tbsp. baking chips.
  • Pour into crust.
  • Top with remaining COOL WHIP and baking chips.

Nutrition Facts : Calories 440, Fat 20 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 5 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

FRENCH CHOCOLATE MINT PIE



French Chocolate Mint Pie image

Provided by Nancy Arum

Categories     dessert, side dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 11

3/4 cup vanilla cookie crumbs
3 tablespoons melted butter
1/4 pound butter
1 cup confectioner's sugar
2 ounces unsweetened chocolate, melted
2 large eggs
1/4 teaspoon peppermint extract
1/2 cup heavy cream
1 teaspoon sugar
1/4 teaspoon vanilla
1/4 cup walnuts, chopped

Steps:

  • Combine cookie crumbs with butter and press into 8-inch pie plate or springform pan. Bake at 325 degrees for 10 minutes. Cool.
  • Cream butter and sugar until mixture is light. Add chocolate and eggs and beat till fluffy. Mix in mint extract and fill cooled pie shell and chill overnight.
  • Beat cream, sugar and vanilla until stiff peaks form. Pipe around edge, using a pastry bag. Sprinkle nuts over cream.

Nutrition Facts : @context http, Calories 440, UnsaturatedFat 11 grams, Carbohydrate 33 grams, Fat 33 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 17 grams, Sodium 140 milligrams, Sugar 23 grams, TransFat 1 gram

MINT CHOCOLATE PIE



Mint Chocolate Pie image

Make and share this Mint Chocolate Pie recipe from Food.com.

Provided by KELLOGGSreg RICE KR

Categories     Pie

Time 25m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 11

2 tablespoons margarine
1/4 cup light corn syrup
1/2 cup semi-sweet chocolate chips
2 cups COCOA KRISPIES® cereal
1 (1/4 ounce) envelope gelatin, unflavored
1/4 cup cold water
1 (7 ounce) jar marshmallow creme
1 -1 1/2 teaspoon peppermint extract
1/4 teaspoon liquid green food coloring
1 (8 ounce) container reduced fat frozen whipped topping, thawed
chocolate curls (optional)

Steps:

  • Place margarine, corn syrup and chocolate chips in 2-quart saucepan. Cook over low heat, stirring constantly, until melted and smooth. Remove from heat.
  • Add KELLOGG'S® COCOA RICE KRISPIES® cereal to chocolate mixture. Stir until cereal is coated. With back of spoon, shape mixture evenly in bottom and on side of 9-inch pie pan coated with cooking spray. (If mixture is too soft, refrigerate about 5 minutes). Chill crust.
  • Combine gelatin and water in small saucepan. Let stand 1 minute. Place over low heat, stirring constantly, until gelatin has dissolved. Remove from heat.
  • In large mixing bowl, combine marshmallow creme, flavoring, color and arm gelatin, mixing until smooth. Gently fold in thawed whipped topping.
  • Spoon filling into chilled crust. Refrigerate 3 hours or until firm.
  • Serve garnished with additional whipped topping and chocolate curls, if desired.

Nutrition Facts : Calories 285.8, Fat 13.3, SaturatedFat 8.6, Sodium 71.1, Carbohydrate 42.3, Fiber 0.7, Sugar 27.5, Protein 1.8

CHOCOLATE MINT CREAM PIE



Chocolate Mint Cream Pie image

This light, refreshing pie is an ideal way to give your holiday guests a treat without going to a lot of fuss. What's more, it cuts nicely, making it a cinch to serve.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 9

2 cups crushed chocolate-covered mint cookies
3 to 4 tablespoons hot water
1 graham cracker crust (9 inches)
3 ounces cream cheese, softened
1/3 cup sugar
2 tablespoons whole milk
1/4 teaspoon peppermint extract
1 carton (8 ounces) frozen whipped topping, thawed
6 to 10 drops green food coloring, optional

Steps:

  • Set aside 2 tablespoons cookie crumbs for garnish. In a small bowl, combine remaining crumbs with enough hot water to make crumbs spreadable. Spread over the graham cracker crust; set aside. , In a large bowl, beat cream cheese until fluffy. Beat in the sugar, milk and extract until smooth. Fold in whipped topping., If food coloring is desired, divide mixture in half and add coloring to one half. Alternately spoon mounds of plain and colored mixture into crust; swirl with a knife. Sprinkle with reserved cookie crumbs. Cover and refrigerate for 3 hours or until firm.

Nutrition Facts :

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From therecipes.info


MINT CHOCOLATE PIE RECIPE - BAKERRECIPES.COM
The best delicious Mint Chocolate Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Mint Chocolate Pie recipe today! Hello my friends, this Mint Chocolate Pie recipe will not disappoint, I promise! Made with simple ingredients, our Mint Chocolate Pie is amazingly delicious, and addictive, everyone will be asking for more Mint …
From bakerrecipes.com


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