Written By:  Rachel Gnagy @ Inscribed Photography

Certain things are just meant to be paired with chocolate. Peanut butter. Raspberries. Coffee. And mint. Chocolate + mint is one of my favorite combinations. So when a friend of mine pinned a recipe for a chocolate mint pie on Pinterest, my tastebuds started craving something minty and chocolatey…


You will need:

28 (give or take a couple) fudge-covered chocolate cookies – *NOTE: I used mint chocolate cookies and my pie was REALLY minty. Like almost overpowering minty. So I think if you used regular chocolate cookies, it would complement the mint filling better.
1 Tablespoon of sguar
3 Tablespoons of butter

1/2 cup of sugar
3 Tablespoons of cornstarch, sifted
4 Tablespoons of unsweetened cocoa powder, sifted
2 cups of milk
2 ounces of chopped bittersweet chocolate
1/2 teaspoon of vanilla
1/2 teaspoon of peppermint extract

2 cups of heavy cream
4 Tablespoons of powdered sugar
1/2 teaspoon of vanilla
Crushed cookies to garnish the pie



Blend the cookies into crumbs using a blender or food processor. Make sure there aren’t any chunks left! Melt the butter. Stir the butter and sugar into the crumbs until it forms a moist mixture. Press the crust into a pie plate and stick it in the fridge.

In a saucepan, combine the sugar, cornstarch, and cocoa together. Add the milk and whisk together over medium heat. The mixture starts out really frothy and chunky, but it should smooth out to look like the picture below as it heats up and begins to thicken.



Whisk the mixture until it comes to a boil and starts to thicken, about ten minutes or so.



Remove from heat and add the chopped chocolate, vanilla, and peppermint extract. Whisk until all of the chopped chocolate has melted and the mixture is smooth. Pour the filling into the crust. Cover with plastic wrap, making sure the plastic is touching the filling. Refrigerate until completely chilled and the plastic wrap peels of cleanly, about 2 hours.



Pour the heavy cream, powdered sugar, and vanilla into a large bowl. Whip the mixture until stiff peaks form. Voila! Whipped cream.



Spread whipped cream over the entire pie. There will be plenty of leftover whipped cream to add extra dollops when you serve the pie. Garnish with crushed cookies.



Yum! The filling is super velvety and chocolatey – that’s my favorite part of the pie. And homemade whipped cream makes ANY dessert better!


Rachel Gnagy

Rachel Gnagy is a wife, mother, photographer, coffee lover, and book nerd. She and her husband, Samuel, have four precious children, two boys and two girls. Rachel is a work-from-home-mom, running a small photography and graphic design business. She has been writing for Her View From Home since 2012 and loves the opportunity to communicate with other women. http://www.inscribedphotography.com/ https://www.facebook.com/InscribedPhotography