Its Mint To Be Chocolate Cream Pie Recipes

Steps:

• 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.)

Steps:

• First, make the base. Blitz the biscuits to fine crumbs in a food processor, or tip into a sandwich bag and bash with a rolling pin. Add the melted butter and pulse to combine. Tip into a 22cm pie dish and press into the base and up the side using the back of a spoon. Keep chilled.
• Tip the sugar and milk into a medium saucepan over low-medium heat, and whisk until the milk is steaming and the sugar has dissolved. Meanwhile, whisk the egg yolks and cornflour together in a bowl to make a smooth paste.
• Add a few spoonfuls of the hot milk to the yolk mixture, whisking to loosen. Slowly whisk this back into the saucepan of hot milk. Continue to whisk until the mixture begins to thicken to a custard-like consistency, about 3-5 mins.
• Remove the pan from the heat and whisk in the butter, dark chocolate and vanilla until the chocolate and butter have melted and the mixture is completely smooth. Pour this over the chilled base and smooth the surface with a spatula. Cover with a circle of baking parchment to prevent a skin forming and chill until set (about 3-4 hrs). Will keep chilled for up to 24 hrs.
• Just before you're ready to serve, whip the cream, icing sugar and vanilla together to soft peaks using an electric whisk. Spoon this over the middle of the pie and gently spread to the edge using the back of the spoon. Sprinkle with chocolate shavings. Or, you could also try sprinkling with crushed candy cane pieces for a mint-chocolate flavour.

Steps:

• Coat a 9-inch pie plate with nonstick spray.
• Crust; Pulse cookies in food processor to make fine crumbs.
• Add butter, process to blend.
• Press on bottom and sides of pie plate.
• Refrigerate to firm.
• Heat chips and 1/2 cup heavy cream just to a simmer.
• Let stand 1 minute.
• Stir until smooth.
• Cool to room temperature.
• Beat cream cheese, sugar and mint extract with mixer on medium speed until light and fluffy.
• Beat remaining cream until soft peaks form.
• Fold 1/2 into cream cheese mixture and 1/2 into chocolate.
• Spread 1/2 the cream cheese mixture evenly on bottom of crust; top with 1/2 the chocolate.
• If necessary place pie in freezer 8 to 10 minutes to firm before proceeding.
• Spread with rest of cream cheese mixture; swirl on rest of chocolate.
• Refrigerate at least 6 hours until firm.