Recipe For Chocolate Mint Pie

CREAMY CHOCOLATE-MINT PIE

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.

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.

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.

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.

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

CHOCOLATE MINT CREAM PIE

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.

CHOCOLATE MINT GRASSHOPPER PIE

Steps:

• Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 1/2 cups of the whipped topping and the chopped cookies. Spoon into pie crust. Spread with remaining 1/2 cup whipped topping.
• Melt chocolate as directed on package; drizzle over pie.
• Refrigerate 2 hours or more until firm. Store leftovers in refrigerator.

MINT PIE

Steps:

• Combine the crushed sandwich cookies and the softened butter in a large bowl; mix well. Press cookie mixture into the bottom of a 9 inch pie pan.
• Place the marshmallows and milk in a large, microwave safe bowl. Microwave on High for 3 minutes. Stir to combine. Allow marshmallow mixture to cool for 10 minutes. Stir in mint liqueur; cool completely, about 20 minutes.
• Use an electric mixer to beat cream until lightly whipped. Stir into cooled marshmallow mixture. Pour into prepared pie pan and refrigerate until firm, 3 to 4 hours.

MINT CHOCOLATE CHIP PIE

Steps:

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

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.