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Mint Brownie Pie

 Mint Brownie Pie
"When I served this treat to my family on St. Patrick's Day, it was an instant success," writes Karen Hayes, a graduate student from Conneaut Lake, Pennsylvania.
8 ServingsPrep: 20 min. + chilling Bake: 20 min. + cooling


  • 6 tablespoons butter
  • 2 ounces unsweetened chocolate
  • 1 cup sugar
  • 2 eggs, lightly beaten
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 cup all-purpose flour
  • 1 package (8 ounces) cream cheese, softened
  • 3/4 cup sugar
  • 1/2 teaspoon peppermint extract
  • Green food coloring, optional
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1/4 cup semisweet chocolate chips, melted
  • Additional whipped topping and chocolate chips, optional


  • In a large saucepan, melt butter and chocolate. Stir in sugar until
  • smooth. Add eggs and vanilla. Stir in flour until well blended.
  • Pour into a greased 9-in. springform pan. Bake at 350° for 18-20
  • minutes or until a toothpick inserted near the center comes out
  • clean. Cool on a wire rack.
  • In a large bowl, beat cream cheese and sugar until smooth. Beat in
  • extract and food coloring if desired. Fold in whipped topping.

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Mint Brownie Pie (continued)

Directions (continued)

  • Spread evenly over brownie layer. Cover and refrigerate for at least
  • 1 hour.
  • Remove sides of pan just before serving. Melt chocolate chips;
  • drizzle over the top. Garnish with whipped topping and additional
  • chocolate chips if desired. Yield: 8 servings.