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Chocolate Mint Pie Recipe
|Pecans/Walnuts||1⁄2 Cup (8 tbs), chopped|
|Unsweetened chocolate||2 Ounce|
|Hot water||2 Tablespoon|
|Peppermint extract||2 Tablespoon|
|Creme de cacao||1 Tablespoon|
|Sugar substitute||9 Gram (9 packets)|
|Heavy cream||2 Cup (32 tbs)|
Calories 592 Calories from Fat 460
% Daily Value*
Total Fat 53 g81%
Saturated Fat 26.3 g131.6%
Trans Fat 0 g
Cholesterol 109.8 mg
Sodium 193.5 mg8.1%
Total Carbohydrates 30 g10.1%
Dietary Fiber 3.2 g12.8%
Sugars 4.2 g
Protein 5 g10.2%
Vitamin A 23.6% Vitamin C 1%
Calcium 7.6% Iron 13.3%
*Based on a 2000 Calorie diet
1 Preheat the oven to 275° F.
2 Sprinkle chopped nuts over the Pie Shell.
3 Bake for 1 hour until lightly browned and crisp to touch.
4 Allow to cool, preferably leaving in the oven until cool.
5 In a double boiler, melt chocolate.
6 Stir in water, and cook until smooth.
7 Remove from the heat, and add peppermint extract, vanilla, creme de cacao, and sugar substitute.
8 In a bowl, whip heavy cream with 1 packet of sugar substitute.
9 Fold 1 cup whipped cream into the chocolate mixture.
10 Spoon into pie shell.
11 Place in the refrigerator and chill for 2-3 hours.
12 Spread the remaining 1 cup whipped cream over the top and serve.