Chocolate Mint Pie
A recipe from the Sneaky Kitchen

Graham cracker crust (purchased or homemade in a 9-inch/23-cm pie plate)
1 10-oz/285 g package fudge mint cookies, crushed
    (about 40 cookies or 2 cups/500 mL, crushed)
6 Tablespoons/90 mL hot water
6-oz/170 g reduced-fat (Neufchatel) cream cheese
1/2 cup/80 mL sugar
1 Tablespoon/15 mL milk
1/2 teaspoon/2.5 mL Peppermint Extract
1 8-oz/227 g container non-dairy whipped topping
1/2 teaspoon/2.5 mL White Vanilla Extract
6 to 10 drops green food coloring

Mix crushed cookies & hot water; spoon into graham cracker crust & gently spread to cover bottom. Beat cream cheese until smooth; gradually beat in sugar, milk & peppermint extract. Mix white vanilla extract into whipped topping & fold into cream cheese mixture until smooth. Stir in food coloring & spoon into crust, spreading evenly. Refrigerate overnight. Garnish with fresh mint leaves, if desired, before serving. Makes 10 servings.

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