I know, I know. I’m supposed to be on vacation. What am I doing blogging, right? Thanks to the miracle of scheduled posting, I wrote this blog last week and scheduled it to publish today. I’m so tech-savvy! (And I’m a big liar because I can barely even text, but I’m glad I at least have this one thing figured out. It helps me a lot!)
So last month our friend, Joe, came over with a tractor to help us level out our back yard so the water wouldn’t collect in the middle and run up against our house and under the back door, flooding the basement. Yay for no more basement flooding!!!
Like my husband, Joe loves mint desserts, and as part of my thanks for his help, I made him a creamy chocolate-mint pie. Actually, I made two, because my husband deserved a “thank you” too. :) Also, you deserved the recipe, and how could I share it without cutting up a pie to show you the inside? And how could I do that to Joe’s pie? I could not. So I made Dennis a pie and butchered his pie up for you. And for me, because I ate this piece.
This pie is creamy, fudgy, smooth, and minty. I don’t know why, but mint desserts just aren’t my number one choice, and I’d probably never make them if it weren’t for Dennis and Joe (Joe is also responsible for these peppermint patties I posted a while back), but I thoroughly enjoyed my half of this pie. Yes, my husband let me have half the pie! I will not overshare how fast I ate that half, however. That would be my version of TMI. Hey, a girl has to have some secrets.
Creamy Chocolate-Mint Pie
1 1/4 cups milk
1 package (4-serving size) chocolate pudding and pie filling mix (not instant)
1 cup semisweet chocolate chips
4 oz cream cheese, softened
1/2 cup powdered sugar
1/4 teaspoon peppermint extract
1-2 drops green food color
2 cups frozen (thawed) whipped topping, divided
1 Oreo cookie crust
2-4 thin rectangular chocolate and green mints, unwrapped
In 2-quart saucepan, stir together milk and pudding mix; cook as directed on package. Continue cooking over low heat while adding chocolate chips, stirring until melted. Set aside.
In medium bowl, beat cream cheese, powdered sugar, peppermint extract and green food color until smooth. Gently fold in 1 cup of the whipped topping. Spread cream cheese mixture in the Oreo crust, then top with chocolate mixture, spreading it smooth. Spread remaining 1 cup whipped topping over the top, then either chop mints or use a vegetable peeler to shave off curls, and sprinkle over whipped topping. Cover and refrigerate at least two hours before serving.
Recipe source: tweaked from Pillsbury.com