Go Back

Mint Chiffon Pie

Erin Go Bragh! It’s the green-filled holiday we all love to celebrate by donning shamrocks, searching for pots of gold at the end of rainbows and creating special green-hued dishes for a St. Patrick’s Day feast. My family loves this light and airy chocolate mint chiffon pie that’s the perfect way to end our celebratory din-din. Happy St. Patrick’s Day!
Course: Dessert



  • 1 chocolate pre-made crumb crust
  • 3 eggs separated
  • 1 envelope unflavored gelatin
  • ¼ cup water
  • ½ cup granulated sugar plus 7 tablespoons
  • ½ teaspoon salt
  • 1 cup Hiland Dairy Vitamin D Milk
  • 1 cup Hiland Dairy Heavy Whipping Cream
  • 6 drops peppermint oil
  • 8 drops green food coloring
  • Chocolate mint sandwich cookies


  • Preheat oven to 350 degrees.
  • In a small saucepan over low heat, dissolve the gelatin in the water. Set aside.
  • In a small bowl, beat the egg yolks and sugar approximately one minute until pale yellow. Set aside.
  • In a medium saucepan over medium-high heat, combine the milk, 7 tablespoons of sugar, and the salt. Bring to just under a boil, stirring often, remove from heat.
  • Slowly beat in 1/2 cup of the hot milk mixture into the egg yolk mixture to temper the yolks. Add the gelatin and remaining yolks to the mixture and return to medium heat. Continue to cook until the mixture thickens.
  • Place mixture in the refrigerator and stir occasionally until the mixture has thickened to pudding consistency.
  • Once the yolk mixture reaches the proper consistency, in a separate bowl, begin to beat egg whites until stiff peaks form. In a separate bowl, beat the cream until fluffy and stiff peaks are formed.
  • Gently fold the two mixtures into the yolk mixture. Add the peppermint oil and the green coloring and fold until the mixture is completely green.
  • Spoon into piecrust and refrigerate three to four hours. Top cooled pie with chocolate mint sandwich halves and crumbles. Garnish with sprigs of mint leaves. Serve chilled.