Its Mint To Be Chocolate Cream Pie Recipes

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NO-BAKE MINT CHOCOLATE CREAM PIE



No-Bake Mint Chocolate Cream Pie image

A thick Oreo crust filled with a deliciously minty mousse filling, and topped with a homemade whipped cream. The PERFECT no-bake dessert for your Christmas table!

Provided by Marsha

Categories     Pies, Tarts & Crumbles

Time 45m

Number Of Ingredients 10

1 and 1/4 cups (300ml) heavy cream
1/2 cup (60g) icing/powdered sugar
1 teaspoon vanilla extract
12oz (350g) chocolate (milk, dark, or semi-sweet), chopped
3 cups (720ml) heavy cream
1 teaspoon peppermint extract
1/2 teaspoon vanilla extract
1/2 cup (115g) cream cheese, softened
30 Oreo cookies, processed into fine crumbs
1/2 cup (115g) unsalted butter, melted

Steps:

  • Mix together the Oreo crumbs and melted butter. Press the crumbs into a greased 9-inch pie dish, or springform pan, and refrigerate whilst preparing the filling.
  • Add the chocolate, and 1 cup (240ml) of the heavy cream to a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth. Stir in the mint and vanilla extract, and allow the melted chocolate to cool completely.
  • Using a handheld or stand mixer, whip the remaining 2 cups (480ml) of heavy cream to soft peaks. Add the cream cheese and whip to stiff peaks. Gently fold in the melted chocolate.
  • Spoon the filling into the crust, and gently spread out evenly. Cover and refrigerate for at least 6 hours or overnight before topping.
  • Using a handheld or stand mixer, whip the heavy cream until it starts to thicken. Add the icing sugar, and vanilla, and whip to stiff peaks.
  • Top the chocolate mousse layer with the whipped cream. Garnish with chocolate shavings, or your favourite mint chocolate candy! (See recipe for my Mint Chocolate Bark.)

Nutrition Facts : Calories 769 calories, Carbohydrate 58 grams carbohydrates, Cholesterol 131 milligrams cholesterol, Fat 58 grams fat, Fiber 2 grams fiber, Protein 7 grams protein, SaturatedFat 34 grams saturated fat, ServingSize 1 slice, Sodium 221 grams sodium, Sugar 44 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 15 grams unsaturated fat

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

"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.

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

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

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 :

MINT CHOCOLATE CHIP PIE



Mint Chocolate Chip Pie image

Quick and easy, scrumptious ice cream pie.

Provided by BAJay

Categories     Desserts     Frozen Dessert Recipes     Ice Cream Pie Recipes

Time 30m

Yield 10

Number Of Ingredients 4

3 (1.5 ounce) bars milk chocolate candy bar (such as Hershey's®)
¼ cup butter
2 cups crispy rice cereal (such as Rice Krispies®)
1 quart mint chocolate chip ice cream, softened

Steps:

  • Grease a 9-inch pie dish with butter.
  • Melt chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Stir in rice cereal.
  • Spread cereal mixture into prepared pie dish, pressing cereal down to make a crust. Freeze crust until firm, about 15 minutes. Spread softened ice cream evenly over crust; freeze until ready to serve.

Nutrition Facts : Calories 367 calories, Carbohydrate 33.5 g, Cholesterol 98.7 mg, Fat 23.8 g, Fiber 0.7 g, Protein 5 g, SaturatedFat 14.9 g, Sodium 150.7 mg, Sugar 26.1 g

CHOCOLATE-MINT CREAM CHEESE PIE



Chocolate-mint Cream Cheese Pie image

A friend of mine fixed this for a potluck and I had to have the recipe. Cooking time is chilling time.

Provided by carolinafan

Categories     Dessert

Time 6h20m

Yield 12 serving(s)

Number Of Ingredients 7

18 mint-flavored creme-filled chocolate sandwich cookies
1/4 cup butter, melted
1 cup semi-sweet chocolate chips (6 oz.)
2 1/2 cups heavy cream (whipping)
1 (8 ounce) package cream cheese, softened
1/3 cup sugar
1 1/2 teaspoons pure mint extract

Steps:

  • Coat a 9-inch pie plate with nonstick spray.
  • Crust; Pulse cookies in food processor to make fine crumbs.
  • Add butter, process to blend.
  • Press on bottom and sides of pie plate.
  • Refrigerate to firm.
  • Heat chips and 1/2 cup heavy cream just to a simmer.
  • Let stand 1 minute.
  • Stir until smooth.
  • Cool to room temperature.
  • Beat cream cheese, sugar and mint extract with mixer on medium speed until light and fluffy.
  • Beat remaining cream until soft peaks form.
  • Fold 1/2 into cream cheese mixture and 1/2 into chocolate.
  • Spread 1/2 the cream cheese mixture evenly on bottom of crust; top with 1/2 the chocolate.
  • If necessary place pie in freezer 8 to 10 minutes to firm before proceeding.
  • Spread with rest of cream cheese mixture; swirl on rest of chocolate.
  • Refrigerate at least 6 hours until firm.

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