French Chocolate Mint Pie

By Nancy Arum

Updated November 2, 2022

Total Time
20 minutes, plus refrigeration
Rating
4(21)
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

  • ¾ cup vanilla cookie crumbs

  • 3 tablespoons melted butter

FILLING

  • ¼ pound butter

  • 1 cup confectioner's sugar

  • 2 ounces unsweetened chocolate, melted

  • 2 large eggs

  • ¼ teaspoon peppermint extract

TOPPING

  • ½ cup heavy cream

  • 1 teaspoon sugar

  • ¼ teaspoon vanilla

  • ¼ cup walnuts, chopped

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

33 grams carbs; 105 milligrams cholesterol; 439 calories; 9 grams monosaturated fat; 3 grams polyunsaturated fat; 17 grams saturated fat; 33 grams fat; 2 grams fiber; 138 milligrams sodium; 5 grams protein; 23 grams sugar

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.

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Ratings

4 out of 5
21 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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