For an even more intense mint flavor, steep a few fresh mint leaves in the creme de menthe for about 30 minutes before using. If you don't have creme de menthe liqueur, you can substitute with mint extract, but use it sparingly, as it is more concentrated. To prevent the crust from becoming soggy, brush it with melted chocolate before adding the ice cream filling. For easier slicing, let the pie sit at room temperature for 5-10 minutes before serving.
Chocolate Mint Pie
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING8 People
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VIEWS58
An enchanting dessert where the rich allure of chocolate meets the cool refreshment of mint. This pie boasts a decadent chocolate cookie crust, a creamy ice cream filling infused with mint, and a crowning glory of creme de menthe meringue. Perfect for any celebration, or when you need a special treat.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate57 g
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Cholesterol120 mg
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Fiber1 g
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Protein8 g
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Saturated Fat17 g
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Sodium268 mg
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Sugar42 g
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Fat30 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Crust (15 minutes): In a medium bowl, combine the crushed chocolate sandwich cookies and melted butter. Press the mixture firmly and evenly over the bottom and up the sides of a 9-inch pie pan. Place the pie pan in the freezer to chill while you prepare the filling.
02
StepLayer the Ice Cream Filling (20 minutes): In a large bowl, slightly soften the mint chocolate chip ice cream. Spread half of the softened ice cream evenly over the prepared chocolate cookie crust. Drizzle 2 tablespoons of creme de menthe liqueur over the ice cream layer. Sprinkle 1/2 cup of crushed chocolate sandwich cookies over the ice cream and liqueur. Repeat with the remaining ice cream, creme de menthe, and cookie crumbs. Return the pie to the freezer and freeze until firm, at least 2 hours.
03
StepPrepare the Meringue Topping (15 minutes): In a clean, dry bowl, using an electric mixer, beat the egg whites with the pinch of salt until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the granulated sugar, beating continuously until stiff, glossy peaks form. Gently fold in the remaining 2 teaspoons of creme de menthe liqueur.
04
StepAssemble and Freeze (10 minutes): Remove the pie from the freezer. Spread the meringue evenly over the ice cream filling, ensuring that the meringue seals completely to the edges of the crust to prevent ice crystals from forming. Freeze the pie for up to 24 hours.
05
StepBroil the Meringue (2-3 minutes): Just before serving, position an oven rack about 6 inches from the broiler. Broil the pie until the meringue is lightly golden brown, watching carefully to prevent burning. This should only take a few minutes.
06
StepServe (5 minutes): Remove the pie from the oven and let it sit for a few minutes before slicing and serving. Enjoy immediately!
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Dane Predovic
Jun 9, 2025I substituted vanilla ice cream and it was still delicious.
Lisa Mclaughlin
May 8, 2025This recipe was surprisingly easy to follow! The meringue topping is what really makes it special.
Bill Miller
Apr 14, 2025This is a great make-ahead dessert. I made it the day before and it was perfect.
Jaeden Fadel
Apr 8, 2025The chocolate cookie crust is so good!
Zula Murray
Apr 3, 2025Be careful not to burn the meringue under the broiler! Keep a close eye on it.
Jacky Anderson
Apr 1, 2025I added some green food coloring to the meringue for a festive look!
Sheila Senger
Mar 28, 2025I made this for St. Patrick's Day and it was a huge hit! Everyone loved the minty flavor.
Charlene Hane
Feb 15, 2025My meringue didn't quite hold its shape. Any tips?
Eleanore Kilback
Dec 28, 2024Instead of broiling, I used a kitchen torch to brown the meringue. It worked perfectly!
Kyla Upton
Nov 30, 2024I found that freezing the crust for longer than 30 minutes made it easier to work with.