Butter Mint Chocolate Cream Pie

Butter Mint Chocolate Cream Pie


  • 3 oz. chocolate
  • 2/3 cup light cream
  • 2 tbsps. sugar
  • 1 3 oz. package cream cheese, softened
  • 8 oz. whipped dessert topping
  • 8 inch graham cracker crumb crust
  • 1/2 cup Katharine Beecher Butter Mints, chopped fine


Heat chocolate and 2 tbsps. light cream in saucepan over low heat, stirring until chocolate is melted. Beat sugar into cream cheese, add remaining light cream and chocolate mixture and beat until smooth. Fold in whipped topping and mints blending until smooth. Pour into crust. Freeze until firm, about 4 hours.

Serves eight.