Recipe for cooking chocolate mint pie
Desserts to Go with Coffee and Tea :: Perfect Pies
Chocolate Mint Pie
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Graham cracker crust (purchased or homemade in a 9-in./23-cm pie plate)
\n1 (10 ounce/285 g) pkg. fudge mint cookies, crushed
\n \n(about 40 cookies or 2 c./500 mL, crushed
\n6 Tbsp./90 mL hot water
\n6 oz./170 g reduced-fat (Neufchatel) cream cheese
\n1/2 c./80 mL sugar
\n1 Tbsp./15 mL milk
\n1/2 tsp./2.5 mL Watkins Peppermint Extract or flavoring
\n1 (8 ounce/227 g container non-dairy whipped topping
\n1/2 tsp./2.5 mL Watkins White Vanilla Extract or flavoring
\n6 to 10 drops green food coloring
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Mix crushed cookies and hot water; spoon into graham cracker crust and gently spread to cover bottom. Beat cream cheese until smooth; gradually beat in sugar, milk and peppermint extract or flavoring.
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Mix white vanilla extract or flavoring into whipped topping and fold into cream cheese mixture until smooth. Stir in food coloring and spoon into crust, spreading evenly. Refrigerate overnight.
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Garnish with fresh mint leaves, if desired, before serving.
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Makes approximately 10 servings.
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Nutritional Information Per Serving: Calories 390, Protein 4 g; Carbohydrates 47 g; Sodium 210 mg; Fat 19 g; Saturated Fat 11 g; cholesterol 10 mg; Dietary Fiber 1 g
