Mint Pie Recipes

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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 PIE



Mint Chocolate Chip Pie image

Looking for an easy mint chocolate chip dessert idea? This Mint Chocolate Chip Pie Recipe from Delish.com is the best.

Categories     mint chocolate chip     mint chocolate chip dessert     mint chocolate dessert     mint chocolate chip recipe     mint chocolate recipe     chocolate mint pie

Time 6h25m

Yield 8

Number Of Ingredients 13

For the Crust
24 oreos
1/4 c. melted butter
For the Filling
1 1/4 c. heavy cream
8 oz. cream cheese, softened
1 1/4 c. powdered sugar
green gel food coloring
3/4 tsp. pure vanilla extract
3/4 tsp. peppermint extract
1 c. mini chocolate chips, plus more for garnish
1 c. Andes mints, roughly chopped, plus more for garnish
Melted chocolate, for drizzling

Steps:

  • Make Crust: In a food processor, pulse Oreos until they form coarse crumbs. Add butter and blend until completely combined.
  • Press crumb mixture into bottom and evenly up sides of a 9" pie dish. (Try to make crust about 1/8"-thick evenly all around.) Refrigerate at least 1 hour before adding filling.
  • Make Filling: Using a stand mixer with the whisk attachment, beat heavy cream until stiff peaks form. Transfer to a bowl.
  • To bowl of stand mixer, add cream cheese and beat on medium-high speed, 2 minutes. Add powdered sugar and food coloring and mix on low until smooth. Add vanilla and peppermint extracts and mix until combined. With a rubber spatula, fold whipped cream into cream cheese mixture, then fold in mini chocolate chips and chopped Andes mints.
  • Pour filling into prepared crust and smooth top. Sprinkle with more mini chocolate chips and chopped Andes and drizzle with chocolate. Refrigerate until firm, 5 to 6 hours.

MINT BROWNIE PIE



Mint Brownie Pie image

I first served this treat to my family on St. Patrick's Day, and it was an instant success. Now I serve it year-round; in the winter, I leave out the green food coloring to make a cool white mint pie. -Karen Hayes,Conneaut Lake, Pennsylvania.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 14

6 tablespoons butter
2 ounces unsweetened chocolate
1 cup sugar
2 large eggs, room temperature, lightly beaten
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
FILLING:
1 package (8 ounces) cream cheese, softened
3/4 cup sugar
1/2 teaspoon peppermint extract
Green food coloring, optional
1 carton (8 ounces) frozen whipped topping, thawed
1/4 cup semisweet chocolate chips
Additional whipped topping, optional

Steps:

  • Preheat oven to 350°. In a large saucepan over low heat, melt butter and chocolate. Stir in sugar until smooth. Add eggs and vanilla. Stir in flour until well blended. , Pour into a greased 9-in. springform pan. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool on a wire rack. , Meanwhile, for filling, beat cream cheese and sugar until smooth. Beat in extract and, if desired, food coloring. Fold in whipped topping. Spread evenly over brownie layer. Refrigerate, covered, at least 1 hour. , Remove sides of pan just before serving. Melt chocolate chips; drizzle over top. If desired, serve with additional whipped topping.

Nutrition Facts : Calories 543 calories, Fat 30g fat (20g saturated fat), Cholesterol 98mg cholesterol, Sodium 178mg sodium, Carbohydrate 63g carbohydrate (54g sugars, Fiber 2g fiber), Protein 5g protein.

BREATH MINT PIE



Breath Mint Pie image

Provided by Guy Fieri

Categories     dessert

Time 35m

Yield 12 servings

Number Of Ingredients 7

6 ounces butter
6 cups chocolate sandwich cookie crumbs (recommended: Oreo)
Mint chip ice cream
1 pound mint candy, frozen (recommended: Junior Mints)
1 cup whipped cream, garnish
1 cup chocolate sauce, garnish
12 mint sprigs, garnish

Steps:

  • In saute pan heat butter on medium heat. Add cookie crumbs and mix until butter is evenly distributed.
  • Line a half sheet pan with plastic wrap, and cover the bottom of the pan with half of the crumb mixture.
  • In mixer on lowest speed add ice cream and mint candy. Slowly mix together, trying not to break the mints open.
  • Pour the mixture onto the cookie crumbs and gently spread throughout pan, trying not to break the crumb base. Once evenly distributed, add remaining cookie crumb mixture, cover with plastic wrap and refreeze.
  • Cut into 12 triangular pieces, garnish with whipped cream, chocolate sauce and mint sprig.

BREATH MINT PIE



Breath Mint Pie image

Provided by Guy Fieri Bio & Top Recipes

Categories     dessert

Time 3h15m

Yield 12 servings

Number Of Ingredients 7

6 ounces (1 1/4 sticks or 10 tablespoons) butter
6 cups chocolate sandwich cookie crumbs (recommended: Oreo(r))
1 quart mint chocolate chip ice cream, slightly softened
1 pound dark chocolate covered mint candy, frozen (recommended: Junior Mint)
1 cup whipped cream
1 cup chocolate syrup
12 mint sprigs

Steps:

  • In saute pan, heat butter over medium-low heat until softened. Remove from heat, add cookie crumbs to pan and stir until butter is evenly distributed through the crumbs.
  • Line a "half sheet" size pan (approximately 13 by 18 by 2 inches deep) with plastic wrap. Spread half the cookie crumb mixture over the plastic.
  • With a mixer on lowest speed (or by hand), combine ice cream and mint candy, mixing slowly and trying to avoid breaking up the mints.
  • Pour the ice cream mixture over the cookie crumbs and spread gently throughout the pan, trying not to break the cookie crumb base. Top evenly with remaining cookie crumb mixture, cover with plastic wrap and re-freeze for a few hours.
  • Cut into 12 triangular pieces, by cutting in half lengthwise, then thirds crosswise, and cutting each resulting rectangle into right triangles. Serve each triangle topped with whipped cream, chocolate syrup, and mint sprigs.

RASPBERRY PIE CRUNCH BARS



Raspberry Pie Crunch Bars image

These raspberry crumble bars have all the buttery, jammy, brown sugary charms of a raspberry crumb pie. But they're a whole lot easier to serve at a large gathering and picnics, and can be eaten out of hand. You can make them a day or two before and store them in the fridge.

Provided by Melissa Clark

Categories     cookies and bars, dessert

Time 2h

Yield 24 squares

Number Of Ingredients 19

Unsalted butter, at room temperature, for greasing the pan
2 cups/250 grams all-purpose flour
¾ cup/150 grams granulated sugar
¾ teaspoon fine sea salt
1 cup/226 grams cold unsalted butter, cut into 1-inch chunks
1 ⅓ cups/167 grams all-purpose flour
⅔ cup/60 grams rolled oats
½ cup/107 grams dark brown sugar
½ cup/58 grams coarsely chopped pecans, walnuts or almonds
½ teaspoon ground nutmeg
¼ teaspoon fine sea salt
½ cup/113 grams unsalted butter, melted
5 cups/about 710 grams raspberries, fresh or frozen (no need to thaw them)
¼ cup/50 grams granulated sugar
2 tablespoons cornstarch
1 ½ teaspoons freshly squeezed lemon juice
1 teaspoon lemon zest
Pinch of kosher salt
1/3 cup/110 grams raspberry jam

Steps:

  • Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish, and line with parchment paper so that there is a 2-inch overhang on the two long sides.
  • In a food processor, pulse together flour, sugar and salt. Add butter and pulse to fine crumbs. Pulse a few more times until some of the crumbs start to come together, but don't overprocess; the dough should be somewhat crumbly. (You can also mix the dough in a bowl using two knives or a pastry cutter.)
  • Press dough into an even layer in the prepared pan. Prick dough all over with a fork. Bake until golden, 30 to 35 minutes. Transfer to a rack. You can bake the crust up to 6 hours ahead, or use it while it's still hot.
  • To prepare the filling, in a mixing bowl, gently toss together raspberries, sugar, cornstarch, lemon juice and zest, and salt.
  • While the crust is baking, make the crumb topping: In a medium bowl, whisk together flour, oats, brown sugar, pecans, nutmeg and salt. Stir in melted butter, pinching the mixture with your fingers, to make 1/2-inch crumbs.
  • Using the back of a spoon, an offset spatula or a pastry brush, spread jam in an even layer on top of the crust, going all the way to the edges. Evenly spread raspberry mixture on top of jam. Sprinkle the crumb topping over the raspberry layer, keeping some larger clumps.
  • Bake until the topping is golden brown and the filling is slightly bubbling along the sides, 35 to 45 minutes. Transfer to a rack to cool completely.
  • To serve, use a sharp knife to release edges. Using parchment overhang, lift and transfer to a cutting board and cut into 24 squares.

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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