Rating: 4 stars
6 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

A minty, chocolaty, and creamy pie. Try it in the summer as cool and refreshing dessert. Garnish as desired with chocolate shavings or more Junior Mints®.

Gallery

Recipe Summary

prep:
20 mins
cook:
30 mins
additional:
1 day
total:
1 day 50 mins
Servings:
8
Yield:
1 9-inch pie
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Brownie Crust:
Filling:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.

    Advertisement
  • Prepare brownie mix according to package directions (see Editor's Note) and bake as directed, about 30 minutes. Set aside to cool.

  • In a large bowl, dissolve the coffee powder in the water. Add the cream cheese and beat with an electric mixer until smooth. Blend in the marshmallow cream.

  • Melt the mints by placing them in a microwave-safe bowl. Heat on High for 1 1/2 to 2 minutes; stir until smooth. (Or place mints in small saucepan and stir over low heat until melted).

  • Stir the melted mints into the cream cheese mixture. As the chocolate cools, it will form slivers in the filling mixture. Whip the cream until medium-stiff peaks form.

  • Fold the whipped cream into the filling mixture and spread it over the cooled crust. Loosely cover, place into the refrigerator and chill for several hours or overnight.

Editor's Note:

Follow the package directions, baking time, and amounts of egg, water, and oil for the brownies.

Cook's Note:

I use four 1.6-ounce boxes of Junior Mints® in the filling.

Nutrition Facts

637 calories; protein 6.3g; carbohydrates 72.4g; fat 37.5g; cholesterol 88.6mg; sodium 266.3mg. Full Nutrition
Advertisement