NO-BAKE MINT CHOCOLATE CREAM PIE
A thick Oreo crust filled with a deliciously minty mousse filling, and topped with a homemade whipped cream. The PERFECT no-bake dessert for your Christmas table!
Provided by Marsha
Categories Pies, Tarts & Crumbles
Time 45m
Number Of Ingredients 10
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.)
Nutrition Facts : Calories 769 calories, Carbohydrate 58 grams carbohydrates, Cholesterol 131 milligrams cholesterol, Fat 58 grams fat, Fiber 2 grams fiber, Protein 7 grams protein, SaturatedFat 34 grams saturated fat, ServingSize 1 slice, Sodium 221 grams sodium, Sugar 44 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
MINT CHOCOLATE CREAM PIE
Mint Chocolate Cream Pie! Like instant chocolate pudding in pie form, but way better. A hint of peppermint makes this dessert festive.
Provided by Cindy Rahe
Categories Dessert Baking Make-ahead
Time 6h40m
Yield 8
Number Of Ingredients 18
Steps:
- Prepare and bake the crust: Preheat the oven to 350°F. Grind the chocolate wafers in a food processor until you have medium-fine crumbs. Add the crumbs to a bowl and stir in the butter, sugar, and salt, mixing until the crumbs are like wet sand and the mixture clumps together when pressed in your fist. Press the crumbs into a 9-inch pie dish and tamp down with the bottom of a measuring cup. Bake for 10 to 12 minutes until the crust looks and feels dry to the touch, and your kitchen smells like Oreos. Cool on a rack while you make the filling.
- Make the filling: Whisk the egg yolks, sugar, cocoa, and cornstarch together in a medium saucepan to make a smooth paste. (Add a splash of milk if it's too dry to mix; the idea is just to get these ingredients thoroughly mixed together before adding the rest of the milk and cream.) Whisk in the milk and cream. Heat the mixture over medium heat, whisking constantly, until the pudding thickens enough to leave visible tracks from the whisk. This could take anywhere from 10 to 20 minutes depending on your stovetop. Don't be tempted to turn up the heat because the pudding can easily start to curdle. Remove from the heat and stir in the butter, extract, and salt. Place a strainer over a bowl, and use a spatula to gently press the pudding through to catch any bits of egg that might have curdled.
- Fill and chill the pie: Spread the pudding into the crust. Place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming. Chill the pie for at least 6 hours to set or overnight. When ready to serve, top with whipped cream and chopped peppermint bark.
Nutrition Facts : Calories 447 kcal, Carbohydrate 53 g, Cholesterol 160 mg, Fiber 2 g, Protein 9 g, SaturatedFat 12 g, Sodium 261 mg, Sugar 37 g, Fat 23 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g
CHOCOLATE MINT PIE
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
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 PIE
"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
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 CREAM PIE
This light, refreshing pie is an ideal way to give your holiday guests a treat without going to a lot of fuss. What's more, it cuts nicely, making it a cinch to serve.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts :
CREAMY LAYERS CHOCOLATE-MINT PIE
Happy St. Patrick's Day! This smooth and luscious pie is just as good made with reduced-fat cream cheese and "lite" frozen whipped topping. It will need a couple hours to chill. Enjoy!
Provided by Debs Recipes
Categories Pie
Time 14m
Yield 8-10 serving(s)
Number Of Ingredients 10
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!
Nutrition Facts : Calories 514.8, Fat 33.1, SaturatedFat 19.4, Cholesterol 38.8, Sodium 279, Carbohydrate 51.6, Fiber 2.6, Sugar 30.7, Protein 6.8
MINT CHOCOLATE CHIP ICE CREAM PIE
This is a 3 ingredient recipe and is incredibly easy AND delicious. Try it with any of your favorite ice cream flavors, but mint chocolate chip is so refreshing and goes great with the chocolate crust. This can be prepared up to 2 months ahead of time and frozen.
Provided by Karen..
Categories Pie
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 3
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 CREAM CHEESE PIE
A friend of mine fixed this for a potluck and I had to have the recipe. Cooking time is chilling time.
Provided by carolinafan
Categories Dessert
Time 6h20m
Yield 12 serving(s)
Number Of Ingredients 7
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.
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MINT CHOCOLATE CREAM PIE WITH CHOCOLATE COOKIE CRUST
From savoringtoday.com
Ratings 1Calories 463 per servingCategory Dessert
- Heat oven to 375°F. Remove any filling from sandwich cookies. Pulse cookies in food processor to create crumbs. Add sugar to processor and with the cookie crumbs and pulse a couple of times to mix in.
- Melt chocolate according to package directions (see Recipe Notes for double boiler instructions) or place the chocolate in a microwave-safe bowl, and start by heating in a microwave 1 minute and then in 30-second increments, stirring the chocolate as it melts. Stirring is important as it usually melts on the bottom of the bowl and needs to be agitated to melt properly. Continue to heat and stir until chocolate is smooth; set aside.
- Just before serving, whip cream with sugar in a bowl using an electric mixer until it just holds stable, but soft peaks. Serve with pie.
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