This is a variation on a pie that my mom makes…and regardless of what form it comes in chocolate and mint are always a winning combination. This pie is going to be featured in the dessert buffet we are putting together for Pumpkin’s First Birthday Bash this weekend…cakes, pies, cookies, fruit and lawn games. Sounds like a party! Enjoy…
Tan’s Chocolate Mint Pie
Crust:
1 1/2 cps Graham Cracker crumbs
1/2 cp melted butter
1/4 cp granulated sugar
Filling:
1/2 cp Whipping Cream
1 Package Chocolate Pudding
1 1/2 cup Milk
Mint Leaves
To make the crust: mix crumbs (can be made in teh food processor, by “rolling” the crackers with a rolling pin or purchased), butter and sugar thoroughly and press into the bottom and sides of a 9” pie plate. Bake for 5-8 minutes at 400.
To make the filling: Make pudding according to directions and set aside. Whip cream to stiff peaks, incorporating chopped mint leaves to taste – I use 4 or 5 full sized leaves). Fold the pudding and whipped cream together and fill cooled pie shell.
Garnish with additional mint leaves.
Dig in!
** P.S. Nope, no Pumpkin Pies on the menu for Pumpkin’s Birthday!!**
