Chocolate Mint Candy Pie Recipe -
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Chocolate Mint Candy Pie

Recipe by  

"A minty, chocolaty, and creamy pie. Try it in the summer as cool and refreshing dessert. Garnish as desired with chocolate shavings or more Junior Mints®."

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Ingredients Edit and Save

Original recipe makes 1 9-inch pie Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    1 day 50 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.
  2. Prepare brownie mix according to package directions (see Editor's Note) and bake as directed, about 30 minutes. Set aside to cool.
  3. In a large bowl, dissolve the coffee powder in the water. Add the cream cheese and beat with an electric mixer until smooth. Blend in the marshmallow cream.
  4. Melt the mints by placing them in a microwave-safe bowl. Heat on High for 1 1/2 to 2 minutes; stir until smooth. (Or place mints in small saucepan and stir over low heat until melted).
  5. Stir the melted mints into the cream cheese mixture. As the chocolate cools, it will form slivers in the filling mixture. Whip the cream until medium-stiff peaks form.
  6. Fold the whipped cream into the filling mixture and spread it over the cooled crust. Loosely cover, place into the refrigerator and chill for several hours or overnight.
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  • Editor's Note:
  • Follow the package directions, baking time, and amounts of egg, water, and oil for the brownies.
  • Cook's Note:
  • I use four 1.6-ounce boxes of Junior Mints® in the filling.

Reviews More Reviews

Most Helpful Positive Review
Oct 26, 2005

This was very good. The filling / topping is DELICIOUS! The minty-ness is not overpowering, but rather subtle. Rather than make a whole "pie", I made individual "bites" by spooning the brownie mix into mini-muffin tins before baking (one pkg brownie mix makes about 30 minis). When they were done, I pressed a well into the center of each (while still warm). Topped with the filling and one Junior Mint candy on top of each.(I put the filling into a gallon ziploc bag & cut a bit off the corner so I could "pipe" the filling into the brownie cups) Brought them to two parties, and received many compliments. Thanks for the recipe

Most Helpful Critical Review
May 18, 2009

I thought this recipe was just OK. It wasn't nearly minty enough, in my opinion, and it was so rich we all could only eat a few bites (there were a lot of plates with half-eaten pieces, which I hate to see after that much work). I didn't use the coffee because I didn't have any on hand. I'm not sure if that would have improved the flavor or just made the mint even less noticable. I wouldn't make this pie again. It wasn't awful, but I'd rather find another recipe for next time with more mint and less heaviness.


6 Ratings

Dec 26, 2005

I think this pie would be better without the coffee. There is a little bit too much going on with all the flavors. Its simple to make. The only difficult thing is that you can't find a brownie mix that is 13 ounces these days which makes for a really thick "crust". Not that my guests minded too much. Next time I will leave out the coffee and see if this is better.

Oct 21, 2006

I made this for my daughter's bday party. Very tasty, and not too sweet. I decorated it with some Junior Mints. Be sure to refrigerate...I made this a bit too close to party time (I didn't realize the topping would be so soft!), so I put it in the freezer for 2 hours. Will make again.

Feb 02, 2006

This pie was delicious!!! I made it for a holiday potluck at work and everyone raved about it!!! Thanks very much!!!! Diane :)

Jan 12, 2008

This was good. I found a 10 oz Duncan Hines brownie mix that comes in a pouch and baked it in a 8X8 inch pan. It work really well for a nice thin base layer. I thought the idea of using a brownie for a base kept it unique and work well balancing the flavors. I kept the filling the same except I omitted the coffee. I placed 1/2 cup of Junior Mints in the freezer to harden them and then cut them in peices to place on top. This pie was really sweet so small peices are plenty.


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  • Calories
  • 637 kcal
  • 32%
  • Carbohydrates
  • 72.4 g
  • 23%
  • Cholesterol
  • 89 mg
  • 30%
  • Fat
  • 37.5 g
  • 58%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 6.3 g
  • 13%
  • Sodium
  • 266 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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