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Creamy Chocolate-Mint Pie

Pillsbury Kitchens
Updated Apr 11, 2022
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Are there any flavors that go together better than chocolate and mint? We think you'd be hard-pressed to name them! We've brought these favorites together in a rich, tempting cream pie made easy with a frozen Pillsbury™ Deep Dish Pie Crust. You'll find yourself whipping up this mint-chocolate pie whenever you're feeling a craving for cooling mint and decadent chocolate. Garnish your Creamy Chocolate-Mint Pie with whipped topping and chopped mints for an extra-impressive presentation.

Creamy Chocolate-Mint Pie

  • Prep Time 25 min
  • Total 6 hr 0 min
  • Ingredients 10
  • Servings 8
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Ingredients

  • 1 crust from 1 package (12 oz) frozen Pillsbury™ Deep Dish Pie Crusts (2 Count)
  • 1 3/4 cups milk
  • 1 box (3.4 oz) chocolate pudding and pie filling mix (not instant)
  • 1/2 cup semisweet chocolate chips
  • 4 oz cream cheese (from 8-oz package), softened
  • 1/2 cup powdered sugar
  • 1/4 teaspoon peppermint extract
  • 1 cup frozen whipped topping, thawed
  • Green food color
  • 2 thin rectangular chocolate and green mints, unwrapped

Instructions

  • Step 
    1
    Heat oven to 400°F. Bake pie crust as directed on package for One-Crust Baked Pie Shell. Cool completely, about 30 minutes.
  • Step 
    2
    Meanwhile, in 2-quart saucepan, stir together milk and pudding mix. Cook over medium heat 7 to 9 minutes or until mixture comes to a full boil, stirring constantly. Remove from heat. Stir in chocolate chips until melted and smooth. Pour into medium bowl. Place plastic wrap directly over surface of pudding. Refrigerate about 1 hour or just until cooled.
  • Step 
    3
    In medium bowl, beat cream cheese, powdered sugar and peppermint extract with electric mixer on medium speed, or mix well with spoon until smooth. Beat in 1/2 cup of the whipped topping. Tint with food color to desired color. Spread in bottom of cooled baked shell.
  • Step 
    4
    Stir cooled pudding mixture; spoon and spread evenly over cream cheese layer. Cover loosely with plastic wrap. Refrigerate at least 4 hours until set.
  • Step 
    5
    When ready to serve, remove plastic wrap. In small bowl, place remaining 1/2 cup whipped topping. Tint with food color to desired color. Top each serving with a dollop of whipped topping. Chop mints, and sprinkle over whipped topping. Store loosely covered in refrigerator.

Nutrition

340 Calories
17g Total Fat
4g Protein
44g Total Carbohydrate
29g Sugars

Tips from the

Pillsbury Kitchens

  • tip 1
    To ensure success of this Creamy Chocolate-Mint Pie recipe, be sure to use pudding that is cooked on the stovetop, and not instant.
  • tip 2
    To quickly soften cream cheese, remove from wrapper and place on microwavable plate; microwave uncovered on High 5 to 10 seconds or just until softened.
  • tip 3
    To give your chocolate-mint cream pie a more decorative look, top whipped topping with curls rather than chopped chocolate mint bars. To make curls, firmly press a vegetable peeler against a block or bar of chocolate, and pull it toward you in long, thin strokes.
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