Chocolate Mint Candy Pie

6
MARBALET 50

"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®."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 d 50 m servings 637 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 637 kcal
  • 32%
  • Fat:
  • 37.5 g
  • 58%
  • Carbs:
  • 72.4g
  • 23%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 266 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • 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

6
  1. 6 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 m...

Most helpful critical review

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...

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 m...

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 browni...

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...

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 reali...

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

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 browni...