Frozen Frango Mint Pie

Thanks for sharing!

Make this modern twist on an old favorite. This no churn frozen Frango mint pie is a perfect make ahead holiday dessert.

This fun modern no churn twist takes a classic department store recipe and makes it even easier. Turn mint meltaway candies into a show stopping dessert that you can make ahead of time.

It is a chocolate and mint lovers dream come true.

It seems a lot of my mom’s food memories involve pie. She has been on a quest to make a pie crust like her grandma’s.

She finally found a recipe she liked and shared it with us a few years back, the flaky pie crust recipe. But she never made one that stands up to the memories of her grandma’s.

She finally got her hands on her grandma’s apple pie recipe and now we are anxiously awaiting it’s arrival on the table. Maybe some day soon. (Update: we made it and it’s delicious, we also made her lard pie crust which was so super tender!)

Her grandfather on the other side was known for picking up a pie each week for Sunday dinner at my Maw-Maw’s house. Guessing the kind of pie was a favorite pre-dinner pastime and I shared a french silk pie in honor of that tradition.

My mom was gifted a box of those famous department store chocolate mint meltaways and it instantly reminded her of the pie that store used to serve in their luncheon room. So she thought I should make one to share with you.

I am not one to say no to a request, especially when that request involves dessert. So I happily accepted the challenge.

It turns out that while not overly complicated, the original recipe requires an ice cream churner. That seemed a bit much for a pie filling.

So I set out to make a no churn version that still gives that light texture and smooth mouthfeel. I have to say, I think I was pretty darn successful.

I did make a few more changes to match my own preferences. Instead of caramelized nuts for a topping, I chose whipped cream and more chopped Frango Mints.

I also added a pinch of salt to the crust to tame the sweet a bit. The final product was absolutely delicious.

Great chocolates helped a lot too as they are the star of the flavoring show here. If you don’t have access to the department store variety, be sure to get another high quality candy.

Andes Mints or something similar would work. You don’t need a ton and it’ll be worth it!

Do you have favorite food memories too? What food reminds you of your childhood?

Frozen Frango Mint Pie

Carlee

Make this modern twist on an old favorite. This no churn frozen mint meltaway pie is a perfect make ahead holiday dessert.

5 from 7 ratings

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Additional Time 4 hours hrs

Total Time 4 hours hrs 35 minutes mins

Course Dessert

Cuisine American

Servings 12 Servings

Calories 339 kcal

Equipment

• Swiss Diamond Nonstick Saucepan – 2.2 qt (7″)
• 2 X Pyrex Bakeware 9-1/2-Inch Scalloped Pie Plate, Clear

Ingredients

  

1x2x3x

Crust

• 1½ cups graham cracker or chocolate cookie crumbs
• 6 Tablespoons butter melted
• ¼ cup granulated sugar
• ¼ teaspoon salt

Filling

• ⅓ cup granulated sugar
• 1½ teaspoons cornstarch
• ⅛ teaspoon salt
• 1 cup milk
• 4 ounces mint meltaway candies chopped
• 1 egg room temperature
• 1 cup heavy whipping cream
• ½ teaspoon vanilla

Toppings

• 1 cup heavy whipping cream
• 2 Tablespoons granulated sugar
• ½ teaspoon vanilla
• additional chopped mint meltaways for garnish

Cook ModePrevent your screen from going dark

Instructions

 

Crust

• Preheat oven to 350°F.
• In a 9-inch pie plate, mix together cookie crumbs, salt and sugar. Pour melted butter over the top.
• Mix together ingredients and press against sides and bottom of pie plate to form a crust.
• Bake for 8 minutes and then set aside to cool completely.

Filling

• In a saucepan, mix together sugar, salt and cornstarch. Add a Tablespoon or two of cold milk and stir to combine. Add milk a bit more at a time, stirring to avoid getting lumps.
• Cook over medium low heat, stirring frequently until it starts to steam. Drop heat to low and stir in chopped chocolate until melted. Turn off heat while getting the egg ready.
• In a small bowl, gently beat egg. Add about 1/4 cup of warm chocolate mixture, stirring quickly to temper. Then add egg and chocolate mixture back to the pan with remaining chocolate mixture, stirring briskly.
• Cook over low heat, stirring constantly, until the mixture thickens a bit and then cool completely.
• Once the chocolate mixture is cooled completely to room temperature, or even slightly chilled, it’s time to whip the cream.
• In a bowl, beat cream until stiff peaks form. Add in the vanilla and cooled chocolate mixture, folding until combined. Spoon into cooled pie crust.
• Freeze for at least 4 hours to set.

Serving

• When ready to serve, whip the remaining cream, sugar and vanilla until stiff peaks form.
• Dollop on the pie and sprinkle with remaining chopped candies if desired.
  

Nutrition

Serving: 1ServingCalories: 339kcalCarbohydrates: 33gProtein: 3gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 7gTrans Fat: 1gCholesterol: 77mgSodium: 190mgSugar: 23g

Tried this recipe?Mention @carleecooks or tag #cookingwcarlee!

Thanks for sharing!