" It's Mint To Be" Chocolate Cream Pie

susan simons


If you like York peppermint patties and chocolate pie you will love this. This is a wonderful with Christmas or New Years dinners.

Blue Ribbon Recipe

The light mint flavor in this pie pairs perfectly with its light, creamy texture. Definitely worthy of seconds... The Test Kitchen


★★★★★ 5 votes

45 Min
Stove Top


Add to Grocery List

  • 1
    (9 5/8-in.) pie shell
  • 2
    (1-ounce) squares unsweetened chocolate
  • 3 large
    york peppermint patties
  • 2 Tbsp
    boiling water
  • 1/2 c
    butter or margarine
  • 1/4 c
  • 3
  • 1 c
    heavy or whipping cream, whipped
  • 1/3 c
    sliced almonds
  • 9
    miniature york peppermint patties, halved

How to Make " It's Mint To Be" Chocolate Cream Pie


  1. Bake pie shell according to package directions for prebaked crust. Cool completely.
  2. Combine cocolate and large peppermint patties in small heavy saucepan. Cook over low heat until almost melted, stirring constantly. Remove from heat. (Mixture will be very thick.) Gradually add boiling water, stirring until mixture is smooth and shiny. Cool well.
  3. Cream together butter and sugar in bowl until light and fluffy. Add eggs, one at a time, beating well. Blend in chocolate mixture. Then gradually fold chocolate-egg mixture into whipped cream. Turn into prepared pie shell and decorate edge of pie with almonds and miniature peppermint patties.
  4. Refrigerate 2 hours or until set. (This pie is VERY rich so cut into small pieces.)

Printable Recipe Card

About " It's Mint To Be" Chocolate Cream Pie

Course/Dish: Pies, Chocolate, Other Desserts
Main Ingredient: Sugar
Regional Style: American

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