Hot Chocolate-Mint Pie with Layered Cookie Crust
A rich chocolate pie featuring a fudgy cookie crust layered with chocolate mint rounds and topped with dual chocolate and mint icings. The base combines flour, margarine, and cocoa into a dense, brownie-like foundation that bakes around embedded mint chocolates, creating pockets of cool mint flavor throughout the warm chocolate. Perfect for winter gatherings or special occasions when you want an impressive dessert that balances rich chocolate with refreshing mint. The contrasting icings add visual appeal and intensify both flavor profiles.
Ingredients
- 1 ½ cups Glicks Flour
- ¾ cup margarine
- ½ cup sugarvanilla extract + sugar1 tsp extract + 1 tbsp sugar per 1.5 tsp vanilla sugarcommon
standard substitution
Full guide → - ⅝ cup light brown sugar
- 1 ½ teaspoons vanilla sugarvanilla extract + sugar1 tsp extract + 1 tbsp sugar per 1.5 tsp vanilla sugarcommon
standard substitution
Full guide → - ⅓ cup Gefen Cocoa
- 1 tablespoon Gefen Cocoa
- 3 eggs
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ cups Glicks Chocolate Chips
- 6 ⅝ ounces chocolate mint roundschopped mint chocolate barsequal weightavailability
use any mint chocolate
- 1 ½ cups Glicks Confectioners Sugar
- 2 ½ tablespoons hot water, plus more as needed
- 1 ½ tablespoons oil
- ⅓ cup Gefen Cocoa
- ¼ teaspoon mint extract
Instructions
- 1
Preheat oven to 350 degrees Fahrenheit
- 2
Combine flour, margarine, sugars, cocoa, eggs, baking soda, and salt in electric mixer bowl and beat until smooth batter forms
- 3
Add chocolate chips on low speed and mix until incorporated
- 4
Grease nine-inch round pan and spread about half cup of batter over bottom using wet spatula
- 5
Bake for 10 minutes
- 6
Remove from oven and evenly place mint rounds over chocolate crust
- 7
Spread remaining batter over mint rounds and return to oven
- 8
Bake for 35 to 40 minutes until firm yet still jiggly in center
- 9
Remove from oven to cool
- 10
Mix confectioners sugar, hot water, and oil to form smooth mixture that drizzles nicely
- 11
Remove three tablespoons of mixture to separate bowl and add mint extract, mix until smooth
- 12
Add cocoa to original mixture along with more hot water one teaspoon at a time until fluid spreadable consistency is reached
- 13
Drizzle chocolate icing and white mint icing over pie
- 14
Serve warm
Tips
Use a wet spatula when spreading batter to prevent sticking and ensure even coverage.
Test doneness by checking for slight jiggle in center - overbaking will make the texture tough rather than fudgy.
Let the pie cool slightly before icing to prevent the toppings from melting completely into the surface.
Good to Know
Cover and refrigerate for up to 3 days
Can be made 1 day ahead without icing, add icing before serving
Serve warm or at room temperature, cut into wedges
Common Mistakes
Don't overmix after adding chocolate chips to avoid tough texture
Ensure mint rounds are evenly distributed to avoid uneven flavor pockets
Substitutions
standard substitution
Full guide →use any mint chocolate
FAQ
Can I use butter instead of margarine?
Yes, substitute equal amounts of butter for margarine. The pie will have a slightly richer flavor and similar texture.
What if I can't find chocolate mint rounds?
Chop mint chocolate bars or use mint chocolate chips. Any mint-flavored chocolate candy will work as a substitute.
How long will this pie keep?
Store covered in refrigerator for up to 3 days. The texture is best within the first 2 days of baking.