French Chocolate Mint Pie

By Nancy Arum

Total Time
20 minutes, plus refrigeration
Rating
4(19)
Notes
Read community notes

Featured in: Food; TURKEY WITH A DASH OF DIFFERENCE

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:6 to 8 servings

    Crust

    • Âľcup vanilla cookie crumbs
    • 3tablespoons melted butter

    Filling

    • ÂĽpound butter
    • 1cup confectioner's sugar
    • 2ounces unsweetened chocolate, melted
    • 2large eggs
    • ÂĽteaspoon peppermint extract

    Topping

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

440 calories; 33 grams fat; 17 grams saturated fat; 1 gram trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 33 grams carbohydrates; 2 grams dietary fiber; 23 grams sugars; 5 grams protein; 140 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.

Powered by

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
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

There aren’t any notes yet. Be the first to leave one.
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.

Private notes are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.

Trending on Cooking

Cooking Guides