Creamy Mint Brownie Pie Recipes

MINT BROWNIE PIE

Mint Brownie Pie image

I first served this treat to my family on St. Patrick's Day, and it was an instant success. Now I serve it year-round; in the winter, I leave out the green food coloring to make a cool white mint pie. -Karen Hayes,Conneaut Lake, Pennsylvania.

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

6 tablespoons butter
2 ounces unsweetened chocolate
1 cup sugar
2 large eggs, room temperature, lightly beaten
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
FILLING:
1 package (8 ounces) cream cheese, softened
3/4 cup sugar
1/2 teaspoon peppermint extract
Green food coloring, optional
1 carton (8 ounces) frozen whipped topping, thawed
1/4 cup semisweet chocolate chips
Additional whipped topping, optional

Steps:

Preheat oven to 350°. In a large saucepan over low heat, melt butter and chocolate. Stir in sugar until smooth. Add eggs and vanilla. Stir in flour until well blended. , Pour into a greased 9-in. springform pan. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool on a wire rack. , Meanwhile, for filling, beat cream cheese and sugar until smooth. Beat in extract and, if desired, food coloring. Fold in whipped topping. Spread evenly over brownie layer. Refrigerate, covered, at least 1 hour. , Remove sides of pan just before serving. Melt chocolate chips; drizzle over top. If desired, serve with additional whipped topping.

Nutrition Facts : Calories 543 calories, Fat 30g fat (20g saturated fat), Cholesterol 98mg cholesterol, Sodium 178mg sodium, Carbohydrate 63g carbohydrate (54g sugars, Fiber 2g fiber), Protein 5g protein.

CREAMY MINT BROWNIE PIE

Creamy Mint Brownie Pie image

Treat your family on the occasion of Halloween with this pie made using Betty Crocker® brownie mix - a delicious dessert.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 9h10m

Yield 10

Number Of Ingredients 10

Ingredients

1 box (18.3 oz) Betty Crocker™ fudge brownie mix
1/4 cup water
2/3 cup vegetable oil
2 eggs
1 package (8 oz) cream cheese, softened
1/2 cup milk
1 box (4-serving size) vanilla instant pudding and pie filling mix
1 container (8 oz) frozen whipped topping, thawed
1 package (6 oz) thin rectangular crème de menthe chocolate candies, unwrapped, chopped
6 drops green food color

Steps:

Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, mix brownie mix, water, oil and eggs until blended. Spread in pan. Bake 25 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack. Crumble brownies; press in bottom and up sides of 10-inch glass deep-dish pie plate.
In large bowl, beat cream cheese and 1/4 cup of the milk with electric mixer on medium speed until creamy and smooth. Add remaining 1/4 cup milk and the pudding mix; beat on low speed until smooth. Stir in 1 1/2 cups of the whipped topping, 1 cup of the chopped candies and the food color. Spread over brownie layer. Refrigerate 8 hours or until firm.
Serve pie with a dollop of whipped topping. Sprinkle with remaining chopped candies.

Nutrition Facts : Calories 603, Carbohydrate 70 g, Fat 7, Fiber 3 g, Protein 6 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 369 mg

BROWNIE ICE CREAM PIE

Brownie Ice Cream Pie image

"Family members know they're in for a treat when they see me gathering the ingredients for this recipe," writes Mrs. Travis Baker of Litchfield, Illinois. You can fill the brownie crust with store-bought ice cream or use one of the ice cream recipes here.-Mrs. Travis Baker, Litchfield, Illinois

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 10-12 servings.

Number Of Ingredients 10

Ingredients

1/2 cup butter, softened
1 cup sugar
2 large eggs
1/2 cup all-purpose flour
1/4 teaspoon salt
1 cup semisweet chocolate chips, melted
1/2 teaspoon vanilla extract
1 cup chopped nuts
2 to 3 pints ice cream
Delicious Chocolate Sauce, optional

Steps:

In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in flour and salt; add melted chocolate and vanilla. Stir in nuts. Spoon into a greased 10-in. springform pan; place pan on a baking sheet. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove to a wire rack. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. , Fill with scoops of ice cream. Cover and freeze for at least 4 hours or overnight. Remove sides of pan. Let stand for 10 minutes before serving. Top with chocolate sauce if desired.

Nutrition Facts :

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