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Creamy Layers Chocolate-Mint Pie

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“Happy St. Patrick's Day! This smooth and luscious pie is just as good made with reduced-fat cream cheese and "lite" frozen whipped topping. It will need a couple hours to chill. Enjoy!”

Ingredients Nutrition

  • 1 pre-baked pie crust
  • 1 34 cups milk
  • 1 (3 1/2 ounce) package chocolate pudding mix, mix (NOT-instant but "cook & serve" variety)
  • 1 cup semi-sweet chocolate chips
  • 8 ounces cream cheese, softened
  • 12 cup powdered sugar
  • 12 teaspoon peppermint extract
  • 5 -6 drops green food coloring
  • 1 (8 ounce) container frozen whipped topping, thawed
  • Andes mints candies, unwrapped and chopped


  1. Whisk together milk and pudding mix in a saucepan; cook and stir over medium heat until mixture thickens and bubbles; reduce heat to low; add chocolate chips and stir until melted; pour into baked pie crust and place pie in refrigerator while you do the next step.
  2. Beat cream cheese, powdered sugar, peppermint extract and food coloring for 1-2 minutes until smooth and fluffy; gently fold in whipped topping; spread over the chocolate mixture in pie crust; refrigerate 2-3 hours or until firm.
  3. Garnish pie with chopped chocolate-mints (the Andes candies may also be shaved into curls using a vegetable peeler) and serve; keep pie stored in refrigerator.
  4. NOTE: You may vary the extract, food coloring, and garnish for a completely different version of the pie. For example, strawberry extract, pink food coloring, and a strawberry rose for garnish. Have fun!

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