The silky texture of this rich and creamy chocolate pie is elevated by the fresh flavors of mint and sweetened whipped cream.
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1 1/2 cups (18 cookies) crushed chocolate sandwich cookies
1/4 cup Land O Lakes® Butter, melted
4 ounces semi-sweet baking chocolate
3 large Land O Lakes® Eggs
1/2 cup granulated sugar
3/4 cup Land O Lakes® Butter, softened
1/2 cup powdered sugar
1/2 teaspoon peppermint extract
Land O Lakes® Heavy Whipping Cream, sweetened, whipped
Stir together all crust ingredients. Press onto bottom and up sides of 9-inch pie pan. Refrigerate 10 minutes.
Meanwhile, finely chop chocolate; place into small microwave-safe bowl. Melt chocolate in microwave in 20-second intervals, stirring after each interval, until completely melted and smooth. Set aside.
Using wire whisk, combine eggs and granulated sugar in heavy-bottomed 4-quart saucepan. Heat over low heat, whisking constantly, 5-7 minutes or until mixture reaches 160°F. Set aside to cool.
Combine 3/4 cup butter and powdered sugar in medium bowl. Using hand mixer or stand mixer, beat on medium-high speed 2 minutes or until fluffy and light in color. Add cooled melted chocolate and egg mixture; beat 3 minutes. Add peppermint extract; beat 30 seconds longer.
Spread filling into chilled crust. Cover; refrigerate at least 3 hours or overnight until set. Let stand at room temperature 10 minutes to make slicing easier. Top with whipped cream to serve.
Cover pie with plastic wrap and store any leftovers refrigerated up to 5 days.