White Bottom Chocolate Mint Cream Pie Food

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.

MINT CHOCOLATE CREAM PIE

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.

CHOCOLATE CREAM PIE

Steps:

• First, make the base. Blitz the biscuits to fine crumbs in a food processor, or tip into a sandwich bag and bash with a rolling pin. Add the melted butter and pulse to combine. Tip into a 22cm pie dish and press into the base and up the side using the back of a spoon. Keep chilled.
• Tip the sugar and milk into a medium saucepan over low-medium heat, and whisk until the milk is steaming and the sugar has dissolved. Meanwhile, whisk the egg yolks and cornflour together in a bowl to make a smooth paste.
• Add a few spoonfuls of the hot milk to the yolk mixture, whisking to loosen. Slowly whisk this back into the saucepan of hot milk. Continue to whisk until the mixture begins to thicken to a custard-like consistency, about 3-5 mins.
• Remove the pan from the heat and whisk in the butter, dark chocolate and vanilla until the chocolate and butter have melted and the mixture is completely smooth. Pour this over the chilled base and smooth the surface with a spatula. Cover with a circle of baking parchment to prevent a skin forming and chill until set (about 3-4 hrs). Will keep chilled for up to 24 hrs.
• Just before you're ready to serve, whip the cream, icing sugar and vanilla together to soft peaks using an electric whisk. Spoon this over the middle of the pie and gently spread to the edge using the back of the spoon. Sprinkle with chocolate shavings. Or, you could also try sprinkling with crushed candy cane pieces for a mint-chocolate flavour.

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.

WHITE CHOCOLATE MINT PIE

Steps:

• In a microwave-safe bowl, heat fudge topping on high for 12-17 seconds or until spreadable. Spread over the bottom of crust; set aside., In a small bowl, beat cream cheese and peppermint extract until smooth. Gradually beat in 1/2 cup milk until smooth. Slowly add the remaining milk. Sprinkle with pudding mix; beat on low speed for 2-3 minutes or until slightly thickened. Pour into the crust. Chill for at least 25 minutes. Sprinkle with peppermints.

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.

MINT COOKIES AND CREAM COOKIE PIE

Steps:

• PREP! Preheat the oven to 350°F. Coat the baking sheet and chosen baking pan with baking spray.
• MIX THE DRY! In a medium bowl, mix the flour, cocoa powder, milk powder, salt, baking powder, and baking soda.
• MIX THE WET AND COMBINE! In a large bowl, and using a wooden spoon or sturdy rubber spatula, mix the butter and both sugars, flexing your muscles for about 2 minutes, until they are fully combined. Add the egg, mint, and vanilla and stir until combined and fluffy, about 1 minute. Add the dry mixture to the wet mixture, mixing until just combined. (If your dough is exceptionally wet-if it looks really shiny or oily-your butter was likely too hot. Throw it in the fridge for a few minutes to firm up before continuing on.)
• CHOCOLATE TIME! Fold in the white chocolate chips, chocolate chips, and crushed cookies. (Save a few tablespoons of each for the next step, though.)
• SPREAD, SPRINKLE, AND BAKE! Place the prepared baking pan on top of the baking sheet. Smoosh your dough into the bottom of the pan. Using your hands, pat the dough down evenly to the edges. Sprinkle some extra cookies and chocolate chips around the inside edge of your ring as decoration. Bake the cookie at 350°F for 18 to 20 minutes. Double-check that you set the timer; because this cookie is already dark brown it's tricky to tell by sight when it's ready to take out of the oven. The timer is your best friend! Using oven mitts, remove the baking sheet and pan from the oven and let the cookie cool completely on the baking sheet (about 25 minutes). Cut the cookie into 8 slices, like a pizza. Store the slices on a plate, wrapped well in plastic, for up to 1 week.

CHOCOLATE-MINT CREAM CHEESE PIE

Steps:

• Pulse cookies in food processor to make fine crumbs. Add butter; process to blend. Press on bottom and sides of pie pan. 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 temp.
• 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/peanut butter mix. Spread 1/2 the cream cheese mixture evenly on bottom of crust; top with 1/2 the chocolate mixture.
• Place pie in freezer for 8 to 10 minutes. Spread with rest of cream cheese mixture. Add rest of chocolate mixture. Refrigerate for about 3 to 4 hours to set, overnight for maximum enjoyment.

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.

WHITE BOTTOM-CHOCOLATE MINT CREAM PIE

Steps:

• Microwave chocolate and butter in microwaveable bowl on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Drizzle over bottom of crust.
• Beat pudding mix, milk and mint extract with whisk 2 min.; pour over chocolate in crust.
• Refrigerate 4 hours or until firm. Top with COOL WHIP just before serving.