French Chocolate Mint Pie

By Nancy Arum

Updated Nov. 3, 2022

Total Time
20 minutes, plus refrigeration
Rating
4(19)
Comments
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Featured in: Food; TURKEY WITH A DASH OF DIFFERENCE

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Ingredients

Yield:6 to 8 servings

    Crust

    • ¾cup vanilla cookie crumbs
    • 3tablespoons melted butter

    Filling

    • ¼pound butter
    • 1cup confectioner's sugar
    • 2ounces unsweetened chocolate, melted
    • 2large eggs
    • ¼teaspoon peppermint extract

    Topping

    • ½cup heavy cream
    • 1teaspoon sugar
    • ¼teaspoon vanilla
    • ¼cup walnuts, chopped
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

439 calories; 33 grams fat; 17 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 33 grams carbohydrates; 2 grams dietary fiber; 23 grams sugars; 5 grams protein; 138 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine cookie crumbs with butter and press into 8-inch pie plate or springform pan. Bake at 325 degrees for 10 minutes. Cool.

  2. Step 2

    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.

  3. Step 3

    Beat cream, sugar and vanilla until stiff peaks form. Pipe around edge, using a pastry bag. Sprinkle nuts over cream.

Ratings

4 out of 5
19 user ratings
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Comments

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Jo L.

I used Pepperidge Farm shortbread cookies for the crust, and the results are delicious. I know that some folks worry about raw eggs, but it is now possible to buy pasteurized eggs, either as a product or in the shell. The texture and flavor of this pie are wonderful, and it is quick to prepare.

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