Chocolate Mint pie
The combination of these two flavors at Christmas bring forth the holiday
spirit. Chocolate and pepper mint. Please enjoy this delectible pie as much
as you expect too!
(Ingredience)
1 9 inch graham cracker prepared pie shell. (I use pepridge farms It's just
because it's the one I trust.)
1 pkg Philadelphia cream cheese 8 oz.
1 cup brown sugar
8 York pepper mint patties broken into quarters
1 8 oz container cool whip
49 Andy's chocolate mint candies (I know this sounds like a strange amount
but once these are crumbled through a mini food processer you'll have just
the right amount to cover the pie mixture)
Preparation instructions:
Cream together with your favorite hand mixer or food processer the cream
chese, brown sugar and York pepper mint patties. (I use a wand hand mixer,
it's just a particular style of mixer and it happens to fit my small hands.
I also use the York pepper mint patties because they have a creamy center
and are blender and mixer friendly. When mixture is a creamy and smooth
consistancy add the cool whip which has been thawed. That really won't take
long to thaw and it will blend much easier. When mixture has been blended to
an even smoother consistancy then pour or spoon into pie shell. In mini food
processer crumble Andy's chocolate mints into a course crumble. You'll be
able to feel the texture of the chocolate mint crumbs. Sprinkle chocolate
mint crumbs on top of the cream pie mixture and cover with elavated pie
plate cover. the pie shell comes with the plastic pie cover concave covering
the pie shell and you just flip it over to make the cover over your pie for
freezing or storing your pie. Seal the top on the pie by the alumenon pie
plate edges and this will hold the top over your pie. freeze your pie and
bring it out about fifteen minutes befor serving.
I hope all the description has helped to show my procedure and feel free to
modify where you feel comfortable or just ask questions. Please enjoy the
fabulous refreshing pie and merry Christmas and a happy and hopeful New
Year. Enjoy.
Warmest regards,
Mycell
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