Hint Of Mint Chocolate Pie Recipes

CHOCOLATE MINT PIE

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.

HINT-OF-MINT CHOCOLATE PIE

Steps:

• Preheat oven to 350°F. Mix wafer crumbs, butter and sugar until well blended. Press firmly onto bottom and up side of 9-inch pie plate. Bake 5 to 8 min. or until golden brown. Cool completely.
• Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping. Spread into crust.
• Refrigerate at least 3 hours or overnight. Stir crushed mints into remaining 1 cup whipped topping just before serving. Spread onto pie. Store leftover pie in refrigerator.

MINT CHOCOLATE PIE

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.

MINT CHOCOLATE PIE

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

MINT CHOCOLATE CHIP PIE

Steps:

• Spoon ice cream into crust. In a microwave-safe bowl, melt chocolate; stir until smooth. Drizzle over ice cream. Freeze for 6-8 hours or overnight. Remove from the freezer 15 minutes before serving. Pie may be frozen for up to 2 months.

CHOCOLATE MINT CHEESE PIE

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.

FRESH MINT CHOCOLATE PIE

Steps:

• Prepare the Crust: Preheat oven to 350°F. Stir together crushed cookies, melted butter, and granulated sugar in a medium bowl. Firmly press mixture into bottom and up sides of a 9-inch pie plate. (You will have about 2 tablespoons left over. Discard or reserve for another use.) Bake until just set, about 10 minutes. Remove from oven; cool completely on a wire rack, about 20 minutes.
• Prepare the Filling: Heat milk in a medium saucepan over medium-high until it just comes to a simmer. Stir in mint sprigs, and remove from heat. Cover and let steep 15 minutes. Remove and discard mint.
• Stir together egg yolks, granulated sugar, cornstarch, and salt in a medium bowl until combined. Very slowly and gradually whisk half of the steeped milk into egg mixture. Whisk egg mixture into remaining steeped milk in saucepan. Bring to a simmer over medium, stirring constantly. Continue simmering, stirring constantly, until thickened and bubbly, about 2 minutes. Reduce heat to low; stir in butter 1 tablespoon at a time until incorporated. Add chocolate bar, chocolate square, and vanilla, stirring until mixture is melted. Remove from heat.
• Spoon Filling into cooled Crust; cool on wire rack 10 minutes. Place a piece of plastic wrap directly over surface of Filling. Refrigerate until firm, about 4 hours.
• Beat whipping cream and powdered sugar with an electric mixer fitted with a whisk attachment on high speed until stiff peaks form, 1 to 2 minutes. Remove plastic wrap from pie. Spread top with whipped cream. Garnish with chocolate shavings and small mint leaves.

FRENCH CHOCOLATE MINT PIE

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.

CHOCOLATE MINT WHOOPIE PIES

Steps:

• In a bowl, beat sugar and oil until crumbly. Add egg; beat for 1 minute. Combine flour, cocoa, baking soda and salt. Gradually beat into sugar mixture. Add 2 tablespoons milk; mix well. With lightly floured hands, roll dough into 36 balls.
• Place 2 inches apart on baking sheets coated with cooking spray. Flatten slightly with a glass coated with cooking spray. Bake at 425° for 5-6 minutes or until edges are set and tops are cracked. Cool for 2 minutes before removing to wire racks to cool.
• In a mixing bowl, combine butter and confectioners' sugar until crumbly. Beat in extract, food coloring in desired and remaining milk. Spread on the bottom of half of the cookies; top with remaining cookies. Yield: 1-1/2 dozen.

MINT CHOCOLATE PIE

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.