Minty Chocolate Cream Pie

Chocolate and mint is a match made in heaven. This silky smooth pie is rich and refreshing with a hint of minty goodness!

Serves: 8Hands-on: 25 minutesTotal: 4 hours 25 minutesDifficulty: Medium

Serves: 8


  • 2 cups whole milk
  • 2⁄3 cup granulated sugar
  • 1⁄4 cup unsweetened cocoa powder
  • 1⁄4 cup cornstarch
  • 2 egg yolks
  • 1⁄4 tsp. salt
  • 2 Tbsp. butter
  • 1⁄2 cup chopped crème de menthe bits candy, divided
  • 1 tsp. vanilla
  • 1⁄4 tsp. peppermint extract
  • 1 prepared graham cracker crust (9 inches)
  • 1⁄2 cup heavy whipping cream
  • 2 Tbsp. confectioners’ sugar


  • In a blender combine the milk, granulated sugar, cocoa powder, cornstarch, egg yolks, and salt. Purée until smooth, about 30 seconds, then transfer to a saucepan. Cook the mixture over medium heat, stirring constantly, until it begins to boil and thicken, about 10 minutes. Remove from the heat and add the butter, 1⁄4 cup chopped candy, vanilla, and peppermint extract. Stir until melted. Pour into the prepared crust. Chill in the refrigerator for 4 hours.
  • In the work bowl of a stand mixer fitted with the whip attachment, or in a medium bowl with a hand mixer, combine the cream and confectioners’ sugar. Whip on medium high speed until the mixture forms soft peaks, about 2 minutes. Spread or pipe onto the pie and sprinkle remaining crème de menthe candy on top. Serve immediately