French Mint Pie
📜 Collection: John B. Collection | ✍️ Attribution: Kay McMann | 📂 Category: Desserts A delightful 1964 recipe for French Mint Pie featuring a chocolate peppermint filling in a graham cracker crust. Perfect for chilling and serving with whipped cream dollops.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 5 mins | 6 hours | 8 servings |
🔪 Key Equipment
- Pie pan
- Mixing bowl
- Electric mixer
- Oven
Ingredients
Crust
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 12 | Graham crackers | Crushed |
| 1/4 cup | Butter | Melted |
| 1/4 cup | Sugar | Stirred together |
Filling
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 cup | Powdered sugar | |
| 1/2 cup | Butter | Soft |
| 2 | Eggs | Added one at a time |
| 2 squares | Chocolate | Melted |
| 1 tsp. | Peppermint extract | |
| 1/2 tsp. | Vanilla | |
| As needed | Whip cream | For dollops |
Instructions
Step 1: Crust Preparation
- Combine 12 crushed graham crackers, 1/4 cup melted butter, and 1/4 cup sugar stirred together.
- Press into pie pan, bake 5 min. at 325° F.
Step 2: Filling and Assembly
- Beat in order given: 1 cup powdered sugar, 1/2 cup soft butter, 2 eggs (add one at a time beating thoroughly), 2 squares melted chocolate, 1 tsp. peppermint extract, and 1/2 tsp. vanilla.
- Pour into shell, refrigerate for at least 6 hours until set.
- Top with whip cream dollops before serving.
💡 Make-Ahead & Storage: Keep refrigerated for at least 6 hours before serving to ensure the pie sets properly.
Original Recipe Scan
