Chocolate Mint Candy Pie Food

CHOCOLATE CANDY PIE

Steps:

• Whisk together the cocoa powder, cornstarch, sugar and salt in a medium saucepan. Gradually whisk in the milk in a slow stream. Whisk in the egg yolks.
• Place the mixture over medium heat and cook, whisking constantly, until it just begins to boil, 6 to 7 minutes. Reduce the heat to low and cook, whisking, until thick, about 1 minute. Remove from the heat and transfer to a large bowl. Whisk in the butter and vanilla. Cover with plastic wrap, pressing directly onto the surface of the pudding to prevent a skin from forming. Cool to room temperature, about 1 hour.
• Fold the chopped candy into the pudding. Whip 3/4 cup of the cream with an electric mixer just until stiff peaks form. Fold a third of the whipped cream into the pudding to lighten it, and then fold in the other two-thirds until no streaks remain. Transfer to the pie crust and freeze until firm but not frozen solid, about 3 hours.
• Whip the remaining 1/2 cup cream just until soft peaks form. Spread over the pie and garnish decoratively with sliced or chopped candy.

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

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.

CHOCOLATE MINT CANDY

Steps:

• In a heavy saucepan, melt chocolate chips with 1 cup milk. Remove from the heat; stir in vanilla. Spread half into a waxed paper-lined 8-in. square pan; chill for 10 minutes or until firm. , Meanwhile, in a heavy saucepan over low heat, cook and stir candy coating with remaining milk until coating is melted and mixture is smooth. Stir in peppermint extract and food coloring. Spread over bottom layer; chill for 10 minutes or until firm. , Warm remaining chocolate mixture if necessary; spread over mint layer. Chill for 2 hours or until firm. Remove from pan; cut into 1-in. squares.

MINT CHOCOLATE CHIP PIE

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.

FROZEN MINT CHOCOLATE CHIP ICE CREAM PIE

Steps:

• Soften ice cream until easy to mix with cool whip.
• Spread into cookie pie crust.
• Freeze for several hours.
• Optional: Top with crumbled oreos or chocolate sauce.

NO-BAKE MINT CHOCOLATE CREAM PIE

Steps:

• Mix together the Oreo crumbs and melted butter. Press the crumbs into a greased 9-inch pie dish, or springform pan, and refrigerate whilst preparing the filling.
• Add the chocolate, and 1 cup (240ml) of the heavy cream to a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth. Stir in the mint and vanilla extract, and allow the melted chocolate to cool completely.
• Using a handheld or stand mixer, whip the remaining 2 cups (480ml) of heavy cream to soft peaks. Add the cream cheese and whip to stiff peaks. Gently fold in the melted chocolate.
• Spoon the filling into the crust, and gently spread out evenly. Cover and refrigerate for at least 6 hours or overnight before topping.
• Using a handheld or stand mixer, whip the heavy cream until it starts to thicken. Add the icing sugar, and vanilla, and whip to stiff peaks.
• Top the chocolate mousse layer with the whipped cream. Garnish with chocolate shavings, or your favourite mint chocolate candy! (See recipe for my Mint Chocolate Bark.)

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.

PEPPERMINT-CHOCOLATE PUDDING PIE

Steps:

• Beat milk and pudding mixes with whisk 2 min.; spoon 1-1/2 cups into crust. Top with marshmallows. Stir 1-1/2 cups COOL WHIP into remaining pudding; spoon over pie.
• Refrigerate 3 hours. Meanwhile, pour chocolate into resealable plastic bag. Snip off small corner from bottom of bag; use to squeeze chocolate into 10 desired shapes on waxed paper-covered baking sheet. Refrigerate until firm.
• Top pie with remaining COOL WHIP, crushed candy and chocolate shapes just before serving.

NO BAKE MINT CHOCOLATE CHIP PIE

Steps:

• In a blender or food processor, blend Oreo's to crumbs. Mix melted butter with crumbs. Pour into a 9 inch pie plate, and press to form a crust. Freeze until ready to use.
• Mix together cream cheese and sugar until smooth. Mix in peppermint extract and food coloring. Mix until the color is well blended.
• Fold in container of whipped cream. Add chocolate chips.
• Pour filling into prepared crust. Sprinkle with chopped candy.
• Place in fridge until ready to serve.

CREAMY LAYERS CHOCOLATE-MINT PIE

Steps:

• Whisk together milk and pudding mix in a saucepan; cook and stir over medium heat until mixture thickens and bubbles; reduce heat to low; add chocolate chips and stir until melted; pour into baked pie crust and place pie in refrigerator while you do the next step.
• Beat cream cheese, powdered sugar, peppermint extract and food coloring for 1-2 minutes until smooth and fluffy; gently fold in whipped topping; spread over the chocolate mixture in pie crust; refrigerate 2-3 hours or until firm.
• Garnish pie with chopped chocolate-mints (the Andes candies may also be shaved into curls using a vegetable peeler) and serve; keep pie stored in refrigerator.
• NOTE: You may vary the extract, food coloring, and garnish for a completely different version of the pie. For example, strawberry extract, pink food coloring, and a strawberry rose for garnish. Have fun!

WHITE CHOCOLATE PEPPERMINT PIE

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.

ANDES MINT PIE

Steps:

• Add your chocolate chips to a glass bowl and in a small saucepan add 3/4 cup heavy cream and heat over medium heat until just bubbling.
• Immediately pour onto your chocolate chips and cover with a plate for about 5-7 minutes.
• Stir your chocolate and cream together until chips are all melted and let cool to room temperature.
• Once cooled stir in your sugar and peppermint extract.
• In another bowl whip your remaining heavy cream until peaks just start to form.
• Add in half your chocolate mixture and beat until combined then add in remaining mixture and continue to beat.
• Fold in your Andes candy bits and pour into crust.
• Cover and refrigerate about 8 hours or overnight.
• Once chilled add your whipped topping to top and sprinkle with more Andes candy and drizzle syrup over each individual slice.

CHOCOLATE PEPPERMINT SILK PIE RECIPE BY TASTY

Steps:

• Preheat the oven to 425˚F (220˚C).
• In a medium heat-proof bowl, beat the eggs and sugar with an electric hand mixer until combined.
• Add the water to a small pot over low heat and rest the bowl on top. Constantly beat the egg mixture on low speed until it reaches 160˚F (71˚C). Remove the bowl from the heat and stir as it cools.
• Lay a prepared pie crust in a 9-inch (23 cm) pie dish. Lay a sheet of parchment paper over crust and place 4 spoons or dried beans in the center, weighing down the crust.
• Bake for 15 minutes, until golden brown. Let cool.
• Add the peppermint extract and melted chocolate to the egg mixture. Stir until combined.
• Gradually beat in the butter until well combined.
• Gradually fold in the whipped cream until just incorporated.
• Carefully spoon the filling into the prepared pie crust and chill for at least 2 hours.
• Garnish with whipped cream, shaved chocolate, and crushed peppermint candies.
• Enjoy!

CHOCOLATE CANDY CANE CAKE

Steps:

• Gather the cake ingredients.
• Position two racks in the upper and lower third of the oven. Heat the oven to 350 F. Line 3 (8-inch) cake pan bottoms with parchment paper Spray the parchment and the sides of the pans with cooking spray.
• Add the butter and both sugars to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, about 5 minutes.
• Add the eggs 1 at a time, beating well after each addition. Add the vanilla extract and continue to beat until combined, scraping down the sides and bottom of the bowl occasionally.
• In a large bowl, sift together the flour, cocoa powder, baking soda, and salt.
• With the mixer running on low, add 1/4 of the sifted flour mixture and continue beating until well combined.
• Add 1/3 of the buttermilk and continue beating until well combined. Continue alternating mixing in the flour and buttermilk, ending with the flour, beating well after each addition.
• Divide the batter evenly between the pans, smoothing the tops. Bake, rotating the pan half way through until a toothpick inserted in the center comes out mostly clean, 22 to 26 minutes (you may need to bake the cakes separately if your oven can't fit all three cakes simultaneously). Cool completely. To Make the Frosting and Assemble:
• Gather the frosting ingredients.
• Combine the egg whites, confectioners' sugar, and salt in the bowl of a stand mixer fitted with a paddle attachment. Mix together on low speed, until the sugar is moistened and no dry patches remain. Turn off the mixer. With a silicone spatula, scrape down the sides and bottom of the bowl. With the mixer on medium speed, beat until well combined, about 5 minutes.
• Turn the mixer to medium-low. With the machine running, add the softened butter 1 to 2 tablespoons at a time, beating until completely combined before adding more.
• When all the butter is incorporated, stir in the vanilla extract and peppermint extract. Stop the mixer and scrape down the sides and bottom of the bowl. Turn the speed to medium and beat the buttercream until smooth and creamy, about 10 minutes.
• Divide the buttercream evenly into two large bowls. Add the melted chocolate to one bowl, folding together with a silicone spatula. Add the candy cane pieces to the second bowl, folding together with a clean silicone spatula.
• To assemble the cake, place 1 layer on a cake cardboard, and transfer to a cake turntable, if available. Scoop half of the candy cane frosting on top of the cake, and spread it into an even layer.
• Place a second cake layer on top of the frosting, and spread the remaining candy cane frosting on top of the cake. Finally, add the third cake layer on top.
• Spread a very thin layer of chocolate frosting all over the top and sides of the cake-this is the "crumb coat," to lock any stray crumbs to the cake. Refrigerate the cake briefly, for about 30 minutes, so the crumb coat can firm up.
• Spread a thicker layer of frosting along the top and sides of the cake. It doesn't have to be perfectly smooth, because the imperfections will be covered up with the chocolate sprinkles or curls (leave some of the chocolate frosting for decorating the top of the cake).
• Place the chocolate sprinkles or curls in a large shallow pie tin or bowl. Hold the cake in one hand, keeping it over the pie tin, and use the other hand to scoop up handfuls of chocolate sprinkles and press them into the sides of the cake, letting the excess drop back into the bowl.
• Transfer the reserved chocolate frosting to a pastry bag fitted with a star tip.
• Pipe rosettes of frosting all along the outer edge of the cake. Press a mini candy cane into each rosette and serve.

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.