French Chocolate Mint Pie Recipes

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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

FRENCH SILK PIE



French Silk Pie image

I first made French silk pie when I was in high school. Years later, I tinkered with the recipe until I was happy with it. Now it's one of my husband's favorites. -Lisa Francis, Elba, Alabama

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6 servings.

Number Of Ingredients 9

1 sheet refrigerated pie crust
2/3 cup sugar
2 large eggs, room temperature
2 ounces unsweetened chocolate, melted
1 teaspoon vanilla extract
1/3 cup butter, softened
2/3 cup heavy whipping cream
2 teaspoons confectioners' sugar
Optional: Whipped cream and chocolate curls

Steps:

  • Cut pie crust in half. Repackage and refrigerate 1 half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edge., Line shell with a double thickness of heavy-duty foil. Bake at 450° for 4 minutes. Remove foil; bake until crust is golden brown, about 2 minutes longer. Cool on a wire rack., In a small saucepan, combine sugar and eggs until well blended. Cook over low heat, stirring constantly, until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat. Stir in chocolate and vanilla until smooth. Cool to lukewarm (90°), stirring occasionally. , In a small bowl, cream butter until light and fluffy, 5-7 minutes. Add cooled chocolate mixture; beat on high speed until light and fluffy, about 5 minutes. , In another large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold into chocolate mixture. , Pour into crust. Chill for at least 6 hours before serving. Garnish with whipped cream and chocolate curls if desired. Refrigerate leftovers.

Nutrition Facts : Calories 450 calories, Fat 33g fat (19g saturated fat), Cholesterol 139mg cholesterol, Sodium 223mg sodium, Carbohydrate 38g carbohydrate (24g sugars, Fiber 1g fiber), Protein 5g protein.

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.

FRENCH SILK CHOCOLATE PIE I



French Silk Chocolate Pie I image

This pie is delicious. I have been making it for over 25 years. Garnish each slice with whipped topping and chopped walnuts if you like.

Provided by Ruth

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 2h20m

Yield 8

Number Of Ingredients 6

½ cup butter, room temperature
¾ cup white sugar
2 (1 ounce) squares unsweetened baking chocolate, melted and cooled
1 teaspoon vanilla extract
2 eggs
1 prepared 8 inch pastry shell, baked and cooled

Steps:

  • Cream butter in a mixing bowl. Gradually beat in the sugar with an electric mixer until light colored and well blended. Stir in the thoroughly cooled chocolate, and vanilla extract. Add the eggs, one at a time, beating 5 minutes on medium speed after each addition. Spoon the chocolate filling into a cooled, baked pie shell.
  • Refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 293.7 calories, Carbohydrate 27.3 g, Cholesterol 77 mg, Fat 20.6 g, Fiber 1.3 g, Protein 3.2 g, SaturatedFat 10.6 g, Sodium 182.7 mg, Sugar 19 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 PEPPERMINT SILK PIE RECIPE BY TASTY



Chocolate Peppermint Silk Pie Recipe by Tasty image

Here's what you need: eggs, sugar, water, pie crust, peppermint extract, chocolate, butter, whipped cream, shaved chocolate, crushed peppermint candies

Provided by Pierce Abernathy

Categories     Desserts

Yield 8 servings

Number Of Ingredients 10

3 eggs
½ cup sugar
1 ½ cups water
1 pie crust, prepared
1 teaspoon peppermint extract
8 oz chocolate, melted
½ cup butter, cubed
½ cup whipped cream, plus more for garnish
shaved chocolate, to serve
⅔ cup crushed peppermint candies, for garnish

Steps:

  • Preheat the oven to 425˚F (220˚C).
  • In a medium heat-proof bowl, beat the eggs and sugar with an electric hand mixer until combined.
  • Add the water to a small pot over low heat and rest the bowl on top. Constantly beat the egg mixture on low speed until it reaches 160˚F (71˚C). Remove the bowl from the heat and stir as it cools.
  • Lay a prepared pie crust in a 9-inch (23 cm) pie dish. Lay a sheet of parchment paper over crust and place 4 spoons or dried beans in the center, weighing down the crust.
  • Bake for 15 minutes, until golden brown. Let cool.
  • Add the peppermint extract and melted chocolate to the egg mixture. Stir until combined.
  • Gradually beat in the butter until well combined.
  • Gradually fold in the whipped cream until just incorporated.
  • Carefully spoon the filling into the prepared pie crust and chill for at least 2 hours.
  • Garnish with whipped cream, shaved chocolate, and crushed peppermint candies.
  • Enjoy!

Nutrition Facts : Calories 515 calories, Carbohydrate 58 grams, Fat 28 grams, Fiber 1 gram, Protein 6 grams, Sugar 37 grams

CREAMY LAYERS CHOCOLATE-MINT PIE



Creamy Layers Chocolate-Mint Pie image

Happy St. Patrick's Day! This smooth and luscious pie is just as good made with reduced-fat cream cheese and "lite" frozen whipped topping. It will need a couple hours to chill. Enjoy!

Provided by Debs Recipes

Categories     Pie

Time 14m

Yield 8-10 serving(s)

Number Of Ingredients 10

1 pre-baked pie crust
1 3/4 cups milk
1 (3 1/2 ounce) package chocolate pudding mix, mix (NOT-instant but "cook & serve" variety)
1 cup semi-sweet chocolate chips
8 ounces cream cheese, softened
1/2 cup powdered sugar
1/2 teaspoon peppermint extract
5 -6 drops green food coloring
1 (8 ounce) container frozen whipped topping, thawed
Andes mints candies, unwrapped and chopped

Steps:

  • Whisk together milk and pudding mix in a saucepan; cook and stir over medium heat until mixture thickens and bubbles; reduce heat to low; add chocolate chips and stir until melted; pour into baked pie crust and place pie in refrigerator while you do the next step.
  • Beat cream cheese, powdered sugar, peppermint extract and food coloring for 1-2 minutes until smooth and fluffy; gently fold in whipped topping; spread over the chocolate mixture in pie crust; refrigerate 2-3 hours or until firm.
  • Garnish pie with chopped chocolate-mints (the Andes candies may also be shaved into curls using a vegetable peeler) and serve; keep pie stored in refrigerator.
  • NOTE: You may vary the extract, food coloring, and garnish for a completely different version of the pie. For example, strawberry extract, pink food coloring, and a strawberry rose for garnish. Have fun!

Nutrition Facts : Calories 514.8, Fat 33.1, SaturatedFat 19.4, Cholesterol 38.8, Sodium 279, Carbohydrate 51.6, Fiber 2.6, Sugar 30.7, Protein 6.8

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