Chocolate Thin Mint Mini Pie
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5
3 reviews
Excellent
Chocolate Thin Mint Mini Pie
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Savory chocolate thin mint mini pie recipe for an after dinner treat for the family and friends.
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Ingredients
- 2 graham cracker pie crust Keebler® Ready Crust® Mini packages
- 1 3.4 ounce chocolate pudding mix Jell-O Instant, package
- 1 cup whipping cream not ultra-pasteurized which is harder to whip
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract pure
- 18-20 thin mint cookie about 1 ½ sleeves or 1 ¼ cup, crumbled (these can crumble pretty finely. I keep them pretty chunky)
Instructions
- In a medium size bowl, prepare chocolate pudding per package directions. Chill in refrigerator while preparing whip cream.
- To prepare whip cream, place cold heavy cream, powdered sugar and vanilla in a large mixing bowl. With an electric hand mixer, stand mixer with whisk beater attachment or hand whisk (which I prefer), beat cream at slow speed, slowly increasing speed to avoid splashes as cream thickens.
- Continue beating until soft peaks form. Slow beat speed at tail end of mixing so you don’t beat too long for cream to turn into butter.
- Pull pudding from refrigerator and gently fold 1 cup—or half—of the whip cream in with the pudding. Spoon pudding into graham cracker pie crusts to ¼” below the lip of the pie crust (pudding will plump once whip cream is added to top.) Top pudding with 1 tablespoon or more of crumbled thin mint cookies. Top mixture with dollops of whip cream. Refrigerate for up to ½ hour or overnight before serving.
- **optional pudding ingredient add-ins: raspberries, strawberries, bananas or nuts
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User Reviews
Overall Rating
5
3 reviews
Excellent
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