Chocolate Mint Pie By Freda Recipes

MINT CHOCOLATE PIE

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.

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.

ALL TIME FAVORITE CHOCOLATE CREAM PIE BY FREDA

Steps:

• 1. Prepare Your Crust as Follows; If a scratch pie, Mix dough, make into a ball, & roll out, place in pie pan and Bake, Cool. Store Bought, Place in pie pan and Bake, Cool
• 2. Pudding, Mix together all the Dry ingredients in a medium saucepan. Whisk well.
• 3. Gradually add the Milk to Dry ingredients. Heat over Med High Heat, Whisk & stir constantly. Mixture will become thick and come to a boil. Boil 1 Min.
• 4. Remove from Heat. Stir in Butter, & vanilla. Whisk well.
• 5. Pour into COOLED pie Crust. Cover with Plastic wrap. Place in refer to Chill completely. at least 4-6 hrs or over night. Topping: Whip Whipping Cream with Powder Suger, til stiff peaks form. Fill pastry Bag with a star tip, and Pipe Rosettes all around the top of the pie. Sprinkle with Shaved Chocolate Bar or Chocolate Sprinkles . . . ENJOY every Bite.

FRESH MINT CHOCOLATE PIE

Steps:

• Prepare the Crust: Preheat oven to 350°F. Stir together crushed cookies, melted butter, and granulated sugar in a medium bowl. Firmly press mixture into bottom and up sides of a 9-inch pie plate. (You will have about 2 tablespoons left over. Discard or reserve for another use.) Bake until just set, about 10 minutes. Remove from oven; cool completely on a wire rack, about 20 minutes.
• Prepare the Filling: Heat milk in a medium saucepan over medium-high until it just comes to a simmer. Stir in mint sprigs, and remove from heat. Cover and let steep 15 minutes. Remove and discard mint.
• Stir together egg yolks, granulated sugar, cornstarch, and salt in a medium bowl until combined. Very slowly and gradually whisk half of the steeped milk into egg mixture. Whisk egg mixture into remaining steeped milk in saucepan. Bring to a simmer over medium, stirring constantly. Continue simmering, stirring constantly, until thickened and bubbly, about 2 minutes. Reduce heat to low; stir in butter 1 tablespoon at a time until incorporated. Add chocolate bar, chocolate square, and vanilla, stirring until mixture is melted. Remove from heat.
• Spoon Filling into cooled Crust; cool on wire rack 10 minutes. Place a piece of plastic wrap directly over surface of Filling. Refrigerate until firm, about 4 hours.
• Beat whipping cream and powdered sugar with an electric mixer fitted with a whisk attachment on high speed until stiff peaks form, 1 to 2 minutes. Remove plastic wrap from pie. Spread top with whipped cream. Garnish with chocolate shavings and small mint leaves.

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.

CHOCOLATE MINT PIE

Steps:

• Combine pudding mix, milk powder, and water in a medium bowl.
• Mix well with a whisk.
• Fold in mint extract, food colouring and Cool Whip.
• Stir in chocolate chips.
• Pour into pie crust and refrigerate until ready to serve.

MINT CHOCOLATE CHIP PIE

Steps:

• Spoon ice cream into crust. In a microwave-safe bowl, melt chocolate; stir until smooth. Drizzle over ice cream. Freeze for 6-8 hours or overnight. Remove from the freezer 15 minutes before serving. Pie may be frozen for up to 2 months.

FRENCH CHOCOLATE MINT PIE

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.