If you are looking for a mint chocolate chip pie recipe – made with pudding – you will love this simple pie recipe. It’s a perfect green dessert recipe for St. Patrick’s Day too!
My mother has her birthday on St. Patrick’s Day. When I was growing up, my sister and I would do the cooking – and attempt to find at least one green food to serve on that day. A green dessert recipe was our preference. When we stumbled upon this simple pie recipe from Taste of Home, it quickly became a favorite. My 7 year old daughter even requested it for her March 16th birthday treat this year!
The pie is quick to make and only requires a handful of ingredients. You don’t need to use Andes mints or specialty chocolate for this pie because the flavor comes from peppermint extract. I am not a huge mint fan but this pie has a nice mint flavor without being too overpowering.
This pie also uses whipping cream instead of cool whip, which makes a fluffy pie! Because of the light texture, I think mint chocolate chip pie is a great dessert for spring or summer – or anytime you want a refreshing dessert.
The green food coloring is completely optional. If you are making this for a St. Patrick’s Day dessert, you might want to add a couple extra drops of green food coloring to boost the green color. You can skip the food coloring if you want and your pie will have a yellowish look from the vanilla pudding. I still add a couple drops as it adds to the mint appearance and flavor, I think.
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Mint Chocolate Chip Pie Ingredients:
You need a only a handful of ingredients to make this easy pie recipe.
- 1 pie crust, prebaked
- 2 cups whipping cream
- 2 tablespoons powdered sugar
- 2 cups cold milk
- 2 packages (3.4 ounces each) instant vanilla pudding mix
- 1/2 teaspoon peppermint extract
- Green food coloring (optional)
- 1 cup miniature semisweet chocolate chips
How to Make Mint Chocolate Chip Pie:
Start by baking your pie crust shell. You can use a store bought pie crust or homemade. Either works. If you are making your own pie crust, this is my go to pie crust recipe, because you can freeze the extras for later.
To prebake your pie crust, follow these steps. Poke holes all over your crust, and line with foil and dry rice or beans to prevent shrinkage. Bake at 450 degrees for 8 minutes. Remove foil and rice. Continuing baking for another 5 minutes or until crust is golden brown. Let crust cool completely after baking.
Beat whipping cream with powdered sugar in a mixing bowl on high speed until soft peaks form.
In a separate bowl, stir together instant pudding and milk. Use a fork to whisk for two minutes until lumps are gone and pudding has thickened.
Add mint extract and food coloring (if desired) to pudding. Stir well.
With a large spatula, gently fold pudding mixture into the whipping cream. Stir until completely combined.
Add in mini chocolate chips. Mix well.
Fold pie filling into the pie crust. Refrigerate for 2 to 3 hours or until set and ready to serve. Store leftovers in the refrigerator.Print