Creamy Chocolate Mint Pie

I love making pies, and every year I look for a new recipe or 2 to add to my repertoire.  I love mint and chocolate together so when I found this recipe on I had to try it. This was one of the first pies that was polished off. Enjoy it.

Creamy Chocolate Mint Pie


  • 1 deep dish pie crust
  • 1 1/4 cups milk
  • 1 package (4-serving size) cook and serve chocolate pudding (not the instant kind)
  • 1 cup semi-sweet chocolate chips
  • 4 oz. cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/4 t peppermint extract
  • 3 to 5 drops green food coloring
  • 1 cup Cool Whip
  • 1/2 cup Andes mint baking chips
  • 1 cup Whipping cream
  • Powdered sugar


  1. Heat oven to 400 degrees F. Bake pie crust according to pie shell directions. Cool completely, about 30 minutes.
  2. In a 2 quart saucepan, stir together milk and pudding mix; cook as directed on package.
  3. Continue cooking over low heat, while adding chocolate chips, stirring until melted. Set aside
  4. In a medium bowl, beat cream cheese, 1/2 powdered sugar. peppermint extract and 1 to 2 drops of green food coloring until smooth.
  5. Gently fold in 1 cup of Cool Whip.
  6. Spread cream cheese mixture in pie shell. Top with chocolate mixture.
  7. Refrigerate at least 2 hours until set.
  8. Beat heavy whipping cream until stiff. Add powdered sugar to taste. Add peppermint to taste as well.
  9. Decorate pie with whipped cream. Sprinkle with Andes mint baking chips

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