Creamy Chocolate-Mint Pie

Creamy Chocolate-Mint Pie
By
Creamy Chocolate-Mint Pie
Pillsbury

Creamy Chocolate-Mint Pie

Chocolate and mint are together again in a rich, tempting cream pie made easy in a frozen pie shell.

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8
Servings
363
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Pillsbury Pet-Ritz frozen deep dish pie crust
  • 1 1/4 cups milk
  • 1 package (4-serving size) chocolate pudding and pie filling mix (not instant)
  • 1 cup semisweet chocolate chips
  • 4 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/4 teaspoon peppermint extract
  • 3 to 5 drops green food color
  • 2 cups frozen (thawed) whipped topping
  • 2 thin rectangular chocolate and green mints, unwrapped

Directions

Heat oven to 400 degrees. 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 as directed on package. Continue cooking over low heat while adding chocolate chips, stirring until melted. Set aside.

In medium bowl, beat cream cheese, powdered sugar, peppermint extract and 1 to 2 drops of the green food color until smooth. Gently fold in 1 cup of the whipped topping.

Spread cream cheese mixture in shell. Top with chocolate mixture. Refrigerate at least 2 hours until set. To color remaining 1 cup whipped topping, in small bowl, stir together whipped topping and remaining 2 drops food color. Garnish pie with whipped topping. Chop mints and sprinkle over whipped topping. Cover and store in refrigerator.

Nutritional Facts

Total Fat
21g
30%
Sugar
26g
29%
Saturated Fat
13g
54%
Cholesterol
16mg
5%
Carbohydrate, by difference
39g
30%
Protein
5g
11%
Vitamin A, RAE
63µg
9%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
94mg
9%
Choline, total
4mg
1%
Fiber, total dietary
3g
12%
Folate, total
10µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
10mg
3%
Phosphorus, P
86mg
12%
Selenium, Se
3µg
5%
Sodium, Na
123mg
8%
Water
67g
2%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.