White 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

WHITE CHOCOLATE MINT PIE



White Chocolate Mint Pie image

Two classic holiday flavors-chocolate and peppermint-combine in this creamy, rich pie. For added sweetness, drizzle each piece with chocolate syrup.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 6-8 servings.

Number Of Ingredients 7

1/3 cup hot fudge ice cream topping
1 graham cracker crust (9 inches)
1 package (8 ounces) cream cheese, softened
3/4 teaspoon peppermint extract
1-3/4 cups cold milk, divided
1 package (3.3 ounces) instant white chocolate pudding mix
20 peppermint candies, crushed

Steps:

  • In a microwave-safe bowl, heat fudge topping on high for 12-17 seconds or until spreadable. Spread over the bottom of crust; set aside., In a small bowl, beat cream cheese and peppermint extract until smooth. Gradually beat in 1/2 cup milk until smooth. Slowly add the remaining milk. Sprinkle with pudding mix; beat on low speed for 2-3 minutes or until slightly thickened. Pour into the crust. Chill for at least 25 minutes. Sprinkle with peppermints.

Nutrition Facts : Calories 374 calories, Fat 18g fat (9g saturated fat), Cholesterol 38mg cholesterol, Sodium 422mg sodium, Carbohydrate 48g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.

WHITE CHOCOLATE MERINGUE PIE WITH MINT



White Chocolate Meringue Pie with Mint image

The White Chocolate Meringue Pie with Mint recipe out of our category tart! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time 7h30m

Yield 8

Number Of Ingredients 12

6 egg whites
300 grams sugar
1 pinch salt
3 tsps apple cider vinegar
300 grams white Chocolate
2 eggs
4 egg yolks
4 centiliters Mint syrup
2 centiliters peppermint liqueur
4 sheets gelatin
400 milliliters Whipped cream
mint (for garnish)

Steps:

  • For the meringue: Preheat oven to 100°C (approximately 210°F).
  • Beat egg whites until stiff then gradually sprinkle in sugar. Add salt and vinegar and continue beating until glossy stiff peaks have formed.
  • Place meringue mixture into a piping bag with a large tip about 13 mm (aproximately 1/2 inch). Line a baking sheet with parchment paper. Make two meringue pies with 22 cm (approximately 8 1/2 inch) diameter by beginning at the center and spiraling further outwards with the piping bag. From remaining mixture, make small dots beside the pies. Bake in preheated oven with oven door slightly open (wooden spoon between door) and allow to dry for 3-4 hours. After about 1 hour of baking time, carefully pull the meringue with the parchment paper from the baking sheet and set on the baking rack, so they dry well from below. Remove small meringue dots after 1.5-2 hours from the oven. Once baking time is over, allow meringue pies to cool completely on a wire rack.
  • For the filling: Chop chocolate coarsely and melt in a bowl over a pot of hot, not boiling water. Remove from heat. Beat eggs with egg yolks also above the hot water with syrup and liqueur until creamy white. Soften gelatin in cold water and beat cream until stiff. Add liquid chocolate to egg-mint cream adding squeezed gelatin and stir together. Stir mixture in a bowl over a pot of ice cold water until mixture is cold. Shortly before cream begins to gel, fold in the whipped cream.
  • Spread filling on each half on a meringue pies and assemble the cake. Before serving, refrigerate at least 1 hour and serve garnished with meringue dots and fresh mint.

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

WHITE CHOCOLATE MINT MOUSSE



White Chocolate Mint Mousse image

I am not normally much of a white chocolate person, but the peppermint seems to eradicate its lethal richness. Nevertheless, my nephew did say of it, when I let him have some for a birthday treat, that it was like being able to eat the icing without having the cake. He wasn't speaking figuratively. And because it is rich and sweet, I serve it in uncharacteristically small portions. As they say in showbiz, always good to leave 'em wanting more.

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 40m

Yield 6 servings

Number Of Ingredients 5

9 ounces white chocolate, broken into small pieces
1 cup heavy cream
*1 egg white
1/4 teaspoon peppermint extract (I use Boyajiain natural peppermint flavour)
6 fresh mint leaves, optional

Steps:

  • Put the pieces of white chocolate in a bowl, and sit this bowl over a pan over simmering water until it melts, stirring gently with a spatula every now and then. When it's melted, stand the bowl on a cold surface to cool down a little.
  • In another bowl, and using an electric handheld whisk for ease, whip the cream, egg white and extract together. You want soft peaking rather than a stiff mixture.
  • Put a big dollop of cream onto the slightly cooled chocolate and mix, and then gently fold the chocolate mixture into the cream.
  • Divide mixture between 6 small but perfectly formed glasses with a capacity of 60ml/ 1/4-cup each.
  • Chill in the fridge or give them a fast icy zap but sitting them in the deep freeze for 10 or 15 minutes. Decorate top with a mint leaf before serving.

WHITE CHOCOLATE PEPPERMINT PIE



White Chocolate Peppermint Pie image

This recipe for White Chocolate Peppermint Pie starts with an Oreo cookie crust and is filled with a creamy, peppermint cheesecake filling!

Provided by Brandie @ The Country Cook

Categories     Dessert

Time 2h23m

Number Of Ingredients 11

25 chocolate cream-filled cookies (OREOS)
4 Tablespoons unsalted butter, (melted)
8 ounce block cream cheese, (softened)
1 1/2 cups white chocolate chips, (melted)
1 tsp peppermint extract
8 ounce container frozen whipped topping (Cool Whip) (thawed)
1 cup heavy whipping cream
1/4 cup powdered sugar
1/4 teaspoon peppermint extract ((or vanilla extract))
1/4 cup crushed peppermint candies
white chocolate shavings, optional

Steps:

  • Preheat oven to 350°F. Spray a 9-inch pie plate with nonstick spray, and set aside.
  • Place Oreo cookies into a food processor, and pulse until fine crumbs form then drizzle in the melted butter and pulse until combined. Press the mixture into the prepared pie plate.
  • Bake for 8 to 10 minutes, and allow to cool completely before filling.
  • In a large mixing bowl, use an electric mixer to beat the cream cheese until smooth and creamy. Add the melted chocolate chips and peppermint extract, and mix until combined.
  • Finally, stir in the whipped topping (Cool Whip). Pour mixture into cooled Oreo pie crust.
  • Refrigerate for at least 2 hours to allow the pie to set.
  • In a large mixing bowl, add the heavy whipping cream, powdered sugar, and vanilla or peppermint extract.
  • Use an electric mixer with a whisk attachment to beat on low speed until combined then increase speed to medium. Continue whipping until stiff peaks form.
  • Use a spatula to spread the whipped cream on top of the finished peppermint pie or use a piping bag to decorate the edges. Sprinkle with crushed peppermint candy and white chocolate shavings if using.
  • Serve cold and store any leftovers in the refrigerator for up to 5 days. Pie can also be frozen.

Nutrition Facts : Calories 528 kcal, Carbohydrate 51 g, Protein 5 g, Fat 35 g, SaturatedFat 19 g, Cholesterol 63 mg, Sodium 216 mg, Fiber 1 g, Sugar 39 g, ServingSize 1 serving

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 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

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

MINT CHOCOLATE CHIP PIE



Mint Chocolate Chip Pie image

Plan ahead...needs to chill. Your guests will be requesting the recipe after one bite of this fluffy and refreshing pie. It doesn't take much time to prepare, yet it tastes as though you spent hours in the kitchen.

Provided by RecipeNut

Categories     Pie

Time 10m

Yield 8 serving(s)

Number Of Ingredients 8

2 cups whipping cream
2 tablespoons confectioners' sugar
2 cups cold milk
1 1/2 teaspoons peppermint extract
5 -6 drops green food coloring, optional
2 (3 1/2 ounce) packages vanilla instant pudding mix
1 cup miniature semisweet chocolate chips
1 9 inch pie shell, baked

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.

Nutrition Facts : Calories 546.7, Fat 36.4, SaturatedFat 20.8, Cholesterol 90.1, Sodium 491.7, Carbohydrate 53.6, Fiber 1.9, Sugar 37.1, Protein 5.4

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