Chocolate Mint Pie By Freda Recipes

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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

ALL TIME FAVORITE CHOCOLATE CREAM PIE BY FREDA



All time Favorite CHOCOLATE CREAM PIE by Freda image

This is the Pie that goes with the Chocolate Cream Pudding and pie Filling Just made today. (It is also posted as the Chocolate Pudding and Pie filling seperately) This By Far is the Best all time Favorite Chocolate Pie filling. Afte making this your'll never buy another BOX mix again. Must Cool 4-6 hrs or over night . ....

Provided by FREDA GABLE

Categories     Puddings

Time 35m

Number Of Ingredients 13

1 9" pie crust, baked and cooled, scratch or store bought
PIE FILLING:
MIX DRY INGREDIENTS TOGETHER:
1/2 C hersheys cocoa powder
1-1/8 C sugar
1/3 C cornstarch
1/4 tsp salt
WET INGREDIENTS:
3 Cups milk
3 Tbs butter, (not margarine please)
1 1/2 tsp good vanilla extract.
TOPPING:
sweetened whipped cream

Steps:

  • 1. Prepare Your Crust as Follows; If a scratch pie, Mix dough, make into a ball, & roll out, place in pie pan and Bake, Cool. Store Bought, Place in pie pan and Bake, Cool
  • 2. Pudding, Mix together all the Dry ingredients in a medium saucepan. Whisk well.
  • 3. Gradually add the Milk to Dry ingredients. Heat over Med High Heat, Whisk & stir constantly. Mixture will become thick and come to a boil. Boil 1 Min.
  • 4. Remove from Heat. Stir in Butter, & vanilla. Whisk well.
  • 5. Pour into COOLED pie Crust. Cover with Plastic wrap. Place in refer to Chill completely. at least 4-6 hrs or over night. Topping: Whip Whipping Cream with Powder Suger, til stiff peaks form. Fill pastry Bag with a star tip, and Pipe Rosettes all around the top of the pie. Sprinkle with Shaved Chocolate Bar or Chocolate Sprinkles . . . ENJOY every Bite.

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

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

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