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+ servings
One slice of chocolate mint pie on a stack of plates.
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5 from 1 vote

Chocolate Mint Pie

Delicious butter thin mint crust with creamy cool chocolate cream pie filling.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 866kcal

Ingredients

Crust

  • 10 oz. package Grasshopper cookies or Thin Mint cookies
  • ¼ c melted butter

Chocolate Custard

  • 3 eggs
  • 5 tbsp cornstarch
  • 1 cup sugar
  • ¼ teaspoon salt
  • 21/2 cups whole milk
  • ¾ cup half and half
  • 2 tablespoon butter
  • 1 tbsp vanilla extract
  • 1 cup semi-sweet chocolate chips quality brand
  • whipped cream store bought or homemade

Instructions

Thin Mint Pie Crust

  • Blend cookies in blender until you have crumbs, then pour into deep pie dish.
  • Pour melted butter into pan, mix well with hands, then press into sides and bottom for crust. Bake at 350 degrees for 8 minutes. Set aside to cool.

Chocolate Custard

  • In a medium mixing bowl, add eggs. Whisk until smooth and set aside.
  • In a 4 quart saucepan, add your sugar, cornstarch, and salt. Whisk to combine these dry ingredients.
  • Pour in whole milk and half and half. Whisk until well combined. Set heat on your stove to medium.
  • As you heat the mixture continually whisk. When I say continually, I mean constantly. You're going to stir until your arms fall off. Stir continuously until mixture is thickened and simmering. This will take roughly 10-15 minutes. Make sure you are stirring the entire time. You want the temperature of the mixture to be between 175-180 degrees Fahrenheit.
  • Add about a cup of hot liquid to your slightly beaten eggs, adding 1 tablespoon at a time. Make sure you are whisking eggs continuously while you pour the small amount of hot liquid in. This is called tempering your eggs.
  • Pour tempered eggs into your thickened custard while you whisk. Continue to stir and cook for an additional 2-3 minutes.
  • Remove from heat and add in butter and vanilla. Stir and add in chocolate chips. Stir until combined and smooth.
  • Pour chocolate custard on top of pie crust.
  • Press plastic wrap to the surface of the custard layer. This prevents the custard from forming a thick skin. Cool and refrigerate overnight.
  • Top with whipped cream, and additional garnishes if desired.

Video

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Notes

Homemade Whipped Cream
Ingredients:
  • 1 cup cold heavy whipping cream
  • 3 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
Instructions:
  1. With a hand or stand mixer, beat whipping cream with mixer, add in sugar and vanilla.
  2. Beat 2-3 minutes until soft peaks form.
For the best chocolate ribbons heat your chocolate bar in the microwave for 5-8 minutes. Just to warm it. Then using your vegetable peeler slide it down the long side of the chocolate bar. 

Nutrition

Calories: 866kcal | Carbohydrates: 94g | Protein: 18g | Fat: 47g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 133mg | Sodium: 443mg | Potassium: 877mg | Fiber: 5g | Sugar: 73g | Vitamin A: 976IU | Vitamin C: 0.2mg | Calcium: 466mg | Iron: 7mg