Best 20 Chocolate Mint Pie Recipes

MINT CHOCOLATE CHIP ICE-CREAM PIE

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.

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.

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 CHIP ICE CREAM PIE

Steps:

• Spoon ice cream into crust, mounding it higher in the center.
• Melt chocolate chips and stir until smooth.
• Drizzle over the ice cream.
• Freeze for at least 6 hours or up to 2 months.
• Remove from freezer 15 minutes before serving.
• Slice and enjoy!

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.

CHOCOLATE-MINT CREAM CHEESE PIE

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.

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.

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.

MINT CHOCOLATE CHIP ICE-CREAM PIE (LIGHTER RECIPE)

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.

MICHOCHI ICE CREAM PIE (MINT CHOCOLATE CHIP)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place about 30 chocolate wafer cookies in a blender; pulse several times until they are roughly the size of small peas. Add melted butter; pulse until mixture resembles coffee grounds.
• Pour crumbs into pie pan. Press with the back of a spoon over the bottom and up the edges of the pan. Bake in preheated oven 10 minutes. Cool.
• Remove ice cream from freezer to thaw at room temperature, about 1 hour.
• Pour very soft ice cream into a bowl. Mix in chocolate chips; stir until well combined. Pour ice cream mixture into cooled pie crust. Freeze until set, at least 1 hour.
• Serve pie wedges with a drizzle of chocolate syrup.

MINT CHOCOLATE CHIP PIE

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.

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.

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

RASPBERRY CHOCOLATE MINT RIBBON PIE-2003 1ST PLACE OTHER

Steps:

• Crust:
• Cut shortening into salt and flour until mixture is pea-sized pieces. Add cold water slowly until mixture forms a ball. Refrigerate several hours or overnight.
• Preheat the oven to 475 degrees F.
• Roll out on a floured board. Put in pie pan. Prick crust on bottom of pan with a fork. Bake for 8 to10 minutes until light brown. Cool.
• Chocolate Filling:
• In the bowl of a mixer, combine the butter and powdered sugar and beat together until fluffy. Add the egg yolks, 1 at a time, beating after each addition. Add the peppermint and melted chocolate and mix until combined.
• Beat the egg whites in a separate mixer until they hold stiff peaks. Gently fold the whites into the butter mixture.
• Cream Cheese Filling:
• Mix together powdered sugar, vanilla and cream cheese. Fold in whipped cream until smooth.
• Raspberry Filling
• Cook until raspberries are partially cooked and run through a cheesecloth or sieve to get the seeds out. Return to heat and add sugar and cornstarch. Boil over medium heat. Spread 1/2 of the raspberry filling into baked pie shell gently. Spread 1/2 of the chocolate filling over that and chill. Spread 1/2 the cream cheese filling over the chocolate filling. Repeat the layers.

MINT CHOCOLATE CHIP ICE-CREAM PIE

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.

MINT CHOCOLATE CHIP ICE-CREAM PIE (LIGHTER RECIPE)

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.

FROZEN CHOCOLATE MINT PIE

Steps:

• Place egg whites in a small bowl; let stand at room temperature for 30 minutes. , Preheat oven to 275°. Add cream of tartar to egg whites; beat until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. , Spread onto bottom and up sides of a greased and floured 9-in. deep-dish pie plate. Bake 1 hour. Turn off oven and do not open door; let meringue cool completely inside the oven., For chocolate sauce, in small heavy saucepan, melt butter and chocolate; stir until smooth. Stir in sugar and evaporated milk. Cook over low heat 45-60 minutes or until thickened, stirring occasionally. Remove from heat; stir in extracts and salt. Cool to room temperature. , Spread ice cream into meringue crust. Fold whipped cream into cooled chocolate sauce. Spread over ice cream layer; cover and freeze until firm.

" IT'S MINT TO BE" CHOCOLATE CREAM PIE

Steps:

• 1. Bake pie shell according to package directions for prebaked crust. Cool completely.
• 2. Combine cocolate and large peppermint patties in small heavy saucepan. Cook over low heat until almost melted, stirring constantly. Remove from heat. (Mixture will be very thick.) Gradually add boiling water, stirring until mixture is smooth and shiny. Cool well.
• 3. Cream together butter and sugar in bowl until light and fluffy. Add eggs, one at a time, beating well. Blend in chocolate mixture. Then gradually fold chocolate-egg mixture into whipped cream. Turn into prepared pie shell and decorate edge of pie with almonds and miniature peppermint patties.
• 4. Refrigerate 2 hours or until set. (This pie is VERY rich so cut into small pieces.)

CHOCOLATE MINT CANDY PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.
• Prepare brownie mix according to package directions (see Editor's Note) and bake as directed, about 30 minutes. Set aside to cool.
• In a large bowl, dissolve the coffee powder in the water. Add the cream cheese and beat with an electric mixer until smooth. Blend in the marshmallow cream.
• Melt the mints by placing them in a microwave-safe bowl. Heat on High for 1 1/2 to 2 minutes; stir until smooth. (Or place mints in small saucepan and stir over low heat until melted).
• Stir the melted mints into the cream cheese mixture. As the chocolate cools, it will form slivers in the filling mixture. Whip the cream until medium-stiff peaks form.
• Fold the whipped cream into the filling mixture and spread it over the cooled crust. Loosely cover, place into the refrigerator and chill for several hours or overnight.

GRASS HOPPER MINT CHOCOLATE PIE

Steps:

• 1. Preheat oven to 350°. 2. To make the crust, process cookies in a food processor until crumb size. 3. Add the next three ingredients (cocoa powder, tapioca flour and xanthan gum) and pulse in to combine. 4. Gradually add vanilla and shortening (in approx. ½ tablespoons) and pulse until mixture is crumbled (small pea size). 5. Press mixture into a 9" pie shell. Be sure to smooth it up the sides. Bake at 350° for 8 minutes. Let cool. 6. For the yummy mint-chocolate mouse filling, blend tofu until smooth using a hand mixer, blender, or food processor. Set aside. 7. Microwave chocolate chips for 2 minutes, stirring after one minute. Continue heating in 30 second intervals until chocolate is melted. Be careful not overheat. Stir until smooth. 8. Add brown rice syrup to the melted chocolate. Mix until combined. Chocolate should "seize" and pull away from the sides of the bowl, almost forming a ball. 9. Add the chocolate mixture to the tofu. Beat until smooth and creamy. Then, mix in mint flavor/extract natural. 10. Add filling to cooled chocolate crust. Chill refrigerator until set (at least 5 hours)