" it's mint to be" chocolate cream pie
(5 ratings)
If you like York peppermint patties and chocolate pie you will love this. This is wonderful with Christmas or New Years dinner.
Blue Ribbon Recipe
The light mint flavor in this pie pairs perfectly with its light, creamy texture. Definitely worthy of seconds...
— The Test Kitchen
@kitchencrew
(5 ratings)
yield
12 serving(s)
prep time
45 Min
method
Stove Top
Ingredients For " it's mint to be" chocolate cream pie
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1(9 5/8-in.) pie shell
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2(1-ounce) squares unsweetened chocolate
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3 lgyork peppermint patties
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2 Tbspboiling water
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1/2 cbutter or margarine
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1/4 csugar
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3eggs
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1 cheavy or whipping cream, whipped
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1/3 csliced almonds
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9miniature york peppermint patties, halved
How To Make " it's mint to be" chocolate cream pie
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1Bake pie shell according to package directions for prebaked crust. Cool completely.
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2Combine chocolate and large peppermint patties in small heavy saucepan. Cook over low heat until almost melted, stirring constantly. Remove from heat. (Mixture will be very thick.) Gradually add boiling water, stirring until mixture is smooth and shiny. Cool well.
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3Cream together butter and sugar in bowl until light and fluffy. Add eggs, one at a time, beating well. Blend in chocolate mixture. Then gradually fold chocolate-egg mixture into whipped cream. Turn into prepared pie shell and decorate edge of pie with almonds and miniature peppermint patties.
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4Refrigerate 2 hours or until set. (This pie is VERY rich so cut into small pieces.)
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Categories & Tags for " It's Mint To Be" Chocolate Cream Pie:
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