White Bottom Chocolate Mint Cream Pie Recipes

NO-BAKE MINT CHOCOLATE CREAM PIE

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.)

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 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.

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.

CHOCOLATE PEPPERMINT CREAM PIE

Steps:

• Pie Crust
• Place a piece of parchment onto your work surface and flour it very sparsely.
• In a medium bowl, whisk together the flour and the salt.
• Cut in the shortening with a pastry blender until the mixture looks like coarse meal.
• Sprinkle the teaspoon of vinegar and two tablespoons of water over the mixture
• Mix lightly and quickly with a wooden spoon, adding the remaining tablespoons of water as needed until dough just holds together
• Place the dough onto the prepared piece of parchment. Cover with an additional piece of parchment and with a rolling pin starting at the center of the dough, roll to the edge, but not over it
• Continue to roll out from the center, but never back to it every 45 degrees
• Throughout the process it will be necessary to flour the dough at various times. Gently pull back the top layer of parchment, and very lightly flour the dough. Replace the parchment and carefully turn the dough over, doing the same to the other side
• Continue rolling and flouring lightly until the dough is an even round circle about 3 inches larger than the rim of the 9-inch pie plate
• To transfer the dough to the pie plate, gently remove the top layer of parchment. Lightly flour the rolling pin and place it at one edge of the circle. Using the bottom layer of parchment, bring the edge of the dough up over the rolling pin and very lightly roll the pin to the other side of the dough. Move the pie plate under the rolling pin and gently roll the dough out over it. Carefully, fit the dough into the plate and trim any excess, leaving one inch over the rim. Fold the dough under so that it is even with the rim and crimp.
• Line the inside with a circle of parchment, add uncooked beans or rice to about 2/3 full and refrigerate for 30 minutes.
• Preheat the oven to 350 degrees F.
• Bake for 20 minutes. Gently lift the parchment and beans out of the plate and prick the entire crust with a fork. Brush the crust with the egg wash and return to the oven to bake for an additional 15 - 20 minutes until completely golden.
• Filling
• In a medium saucepan, whisk together the cornstarch, sugar, cocoa powder and salt
• Combine the heavy cream and milk in a large measuring cup. Slowly pour into the saucepan while whisking so that no lumps are formed
• Whisk in the egg yolks
• Heat over medium until just boiling and mixture thickens
• Remove from heat and whisk in the chocolate, McCormick Pure Peppermint Extract, and butter until everything is melted and well combined
• Pour into the baked pie crust. Cover the filling with a piece of plastic wrap and chill for 4 hours
• Stabilized Whipped Cream
• In a mixing bowl, beat the confectioners' sugar, cream cheese, McCormick Pure Vanilla and McCormick Pure Peppermint Extracts
• Gradually add the heavy cream and beat until stiff peaks are formed, scraping down the sides and bottom of bowl as needed
• Pipe onto the pie or spread on the top to garnish
• Add the crushed candy canes as a final touch

WHITE CHOCOLATE PIE

Steps:

• In a large bowl, beat the cream cheese, confectioners' sugar and 1/4 cup whipped topping until smooth. Spread over crust. , In a small bowl, beat milk and pudding mix on low speed for 2 minutes (mixture will be thick). Pour over cream cheese layer. Refrigerate for 2 hours or until firm., Tint remaining whipped topping pink with red food coloring. Spread over pie just before serving. Refrigerate leftovers.

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 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.