Creamy Chocolate-Mint Pie

Chocolate and mint are together again in a rich, tempting cream pie made easy in a frozen pie shell.

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Servings 8

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( 98 ) Ratings

98 Ratings

5 Stars 19%

4 Stars

3 Stars

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1 Stars

Member Reviews ( 12 )

6a18b705-d0e3-49cf-95c3-f7ab1776419d

ingredients 10
Prep Time 25 min
Total Time 2 hr 25 min

Ingredients

1: Pillsbury® Pet-Ritz® frozen deep dish pie crust

1 1/4: cups milk

1: package (4-serving size) chocolate pudding and pie filling mix (not instant)

1: cup semisweet chocolate chips

4: oz cream cheese, softened

1/2: cup powdered sugar

1/4: teaspoon peppermint extract

3: to 5 drops green food color

2: cups frozen (thawed) whipped topping

2: thin rectangular chocolate and green mints, unwrapped

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Directions

1 Heat oven to 400°F. Bake pie crust as directed on package for One-Crust Baked Pie Shell. Cool completely, about 30 minutes.
2 Meanwhile, in 2-quart saucepan, stir together milk and pudding mix; cook as directed on package. Continue cooking over low heat while adding chocolate chips, stirring until melted. Set aside.
3 In medium bowl, beat cream cheese, powdered sugar, peppermint extract and 1 to 2 drops of the green food color until smooth. Gently fold in 1 cup of the whipped topping.
4 Spread cream cheese mixture in shell. Top with chocolate mixture. Refrigerate at least 2 hours until set. To color remaining 1 cup whipped topping, in small bowl, stir together whipped topping and remaining 2 drops food color. Garnish pie with whipped topping. Chop mints and sprinkle over whipped topping. Cover and store in refrigerator.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 490
Calories from Fat: 260),

% Daily Value

Total Fat: 29g; 29%
(Saturated Fat 18g, 18% Trans Fat 0g 0% ),
Cholesterol: 40mg; 40%;
Sodium: 260mg; 260%;
Total Carbohydrate: 52g; 52%
(Dietary Fiber 2g 2% Sugars 35g 35% ),
Protein: 6g; 6%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 0%;
Calcium: 8%;
Iron: 8%;

Exchanges:

2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;

Carbohydrate Choices:

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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dandlscott

report Posted Dec. 11, 2012 6:46 PM

Not only tried and enjoyed this receipe but I have already altered it to suite other flavors.. Just change what kind of pudding you want to use and change the extract. I used vanilla pudding, coconut extract and coconut flakes and made a coconut cream pie. Used all the other ingrediants in the amount that was called for. used the same amount as the receipe calls for but just changed up a little.

Mionas

report Posted Aug. 14, 2012 11:52 AM

So, just following up on my post of March 15th. I made the pie that next day and had it served at my birthday a couple of days later. It was heavenly! I did use a chocolate graham crust and it was perfect. The texture of the pie was on point and the flavor was sublime. My family couldn't get enough of it. Hubby was so happy as it reminded him of his favorite chocolate bar (Areo mint). This is recipe is a keeper!

Sally1975

report Posted Mar. 18, 2012 6:17 PM

This really turned out nice. I had my daughter make whipped cream shamrocks on top if each piece. It was beautiful and tasted really good. I used an oreo cookie crust instead however. I plan to make it again with a graham cracker crust, lemon extact instead of the peppermint, and lemon pie filling instead of the chocolate pudding for a fun summer dessert.

adirondacklover

report Posted Mar. 17, 2012 9:44 PM

I made two of these pies to bring as dessert for a St. Patricks Day corned beef and cabbage dinner at a friends house. It was a huge hit. Everyone loved it and they thought I bought it at a bakery! It was delicious and I will defenitely be making it again. As a twist for the Christmas season, I will use red food coloring and top the whip cream topping with crushed peppermint candy! I encourage everyone to try this recipe. It is easy to make, and is a crowd pleaser!!

dw4965

report Posted Mar. 17, 2012 8:41 AM

the recipe says to use 1 1/4 cup of milk. the pudding package calls for more than that. Pudding is a bit on the thick side. Gonna try again with more milk and a cho pie crust.