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.)
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.
Time 6h Yield 8 Number Of Ingredients 10 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.
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.
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.
Time 25m Yield 8 servings Number Of Ingredients 11 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
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.
Time 30m Yield 10 Number Of Ingredients 4 Steps:
Grease a 9-inch pie dish with butter. Melt chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Stir in rice cereal. Spread cereal mixture into prepared pie dish, pressing cereal down to make a crust. Freeze crust until firm, about 15 minutes. Spread softened ice cream evenly over crust; freeze until ready to serve.
Time 4h20m Yield 8 Number Of Ingredients 4 Steps:
Spread 1 pint of the ice cream in pie crust. Sprinkle 1 cup of the crushed cookies over ice cream. Cover and freeze 1 hour. Spread remaining pint of ice cream over cookies. Cover and freeze about 3 hours or until firm. Let stand at room temperature about 10 minutes before cutting. Serve with fudge topping; sprinkle with remaining cookies. Cover and freeze any remaining pie.
Time 4h20m Number Of Ingredients 7 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.
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.
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!
More about “chocolate mint cream pie recipes”
Time 20m Yield 6 to 8 servings Number Of Ingredients 11 Steps:
Combine cookie crumbs with butter and press into 8-inch pie plate or springform pan. Bake at 325 degrees for 10 minutes. Cool. Cream butter and sugar until mixture is light. Add chocolate and eggs and beat till fluffy. Mix in mint extract and fill cooled pie shell and chill overnight. Beat cream, sugar and vanilla until stiff peaks form. Pipe around edge, using a pastry bag. Sprinkle nuts over cream.
