Mint Chocolate Chip Pie

5 from 1 reviews

This simple mint chocolate chip pie is a light and refreshing pie recipe. The green color makes it a great dessert for St. Patrick’s Day too!


Units Scale
  • 2 cups (1 pint) heavy 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
  • 5 to 6 drops green food coloring, optional
  • 1 cup miniature semisweet chocolate chips
  • 1 pie crust, pre-baked


  1. Start by baking your pie crust shell. 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.
  2. Beat whipping cream and powdered sugar in a mixing bowl on high speed until soft peaks form.
  3. 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.
  4. Add mint extract and food coloring (if desired) to pudding. Stir well. 
  5. With a large spatula, gently fold pudding mixture into the whipping cream. Stir until completely combined.
  6. Add in mini chocolate chips. Mix well.
  7. Fold pie filling into the pie crust. Refrigerate for 2 to 3 hours or until set. 


Keywords: pie