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
Equipment
Ingredients
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
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

Carlee
Friday 4th of January 2019
Thank you!
Big Rigs 'n Lil' Cookies
Friday 28th of December 2018
My husband 'loves' chocolate mint desserts, so as soon as he is caught up on his Christmas treats I should make this for him!
Carlee
Friday 4th of January 2019
I know, it is hard to justify making more treats this time of year. But sometimes it is just worth it!
Amy
Tuesday 18th of December 2018
I love mint meltaways. They are one of Audrey's favorites. Maybe I will surprise her with one of these pies. She does have a birthday coming up soon and a mint meltaway pie sounds awesome for that!
Carlee
Monday 24th of December 2018
I hope you love it! My mom was so pleased that it tasted just like she remembered from her childhood.
Debbie
Friday 14th of December 2018
Hi Carlee, this sounds a proper treat and perfect solution for settling the digestive system after over indulging this Christmas.
xx
Carlee
Monday 24th of December 2018
Yes, the cool peppermint definitely has a way of helping that full tummy feel a bit better.
Amy (Savory Moments)
Friday 14th of December 2018
This pie looks awesome! I don't think to make pie enough around Christmas time.
Carlee
Monday 24th of December 2018
It can't be all cookies ;-)