I cheated a little bit with this recipe because I purchased the little graham cracker crumb crust mini pie cups. Also, instead of whipping my own cream to fold in, I bought Whipped Topping. Don’t worry though, these little pies will still knock anyones socks off. They are light, not too heavy on the mint and not too heavy on the chocolate.
- 1 envelope unflavored gelatin
- 1/4 cup water (not hot)
- 1/2 cup heavy cream
- 1 cup after dinner mints
- 1/4 cup chopped up chocolate (you can try semi sweet morsels)
- 1 tub Whipped Topping
- 12 (2 pkgs) Mini Graham Cracker Crumb Crust Pie shells (or buy 1 big one).
Empty gelatin in a cup and pour water over it. Set aside. Put your mints in a pot over the stove on med heat, cover with the heavy cream and let the candy melt. Remove from heat and stir in your chocolate until smooth and melted. Add the gelatin and mix well. Let this cool off an hour or so. Whip in the whipped topping and when it’s smooth, fill the pie shells (or shell). Top with more afterdinner mints, or a mint hershey kiss, or crushed mint candy. Chill until ready to use. Enjoy!
A friendly reminder: this is not a vegetarian dessert due to the use of gelatin. Use a substitute.