Rating: 3 stars
5 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 0
  • 5 Ratings
Source: Better Homes and Gardens

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Credit: Karla Conrad

Recipe Summary

prep:
25 mins
slow-cook:
2 hrs
total:
2 hrs 25 mins
Servings:
6
Yield:
6 individual pies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Lightly coat six straight-sided half-pint canning jars with cooking spray. In a small bowl combine crushed cookies and melted butter. Divide mixture among jars; use a muddler or pestle to press onto bottoms.

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  • In a medium saucepan melt 1 cup of the chocolate pieces and the 1/4 cup butter over medium heat; remove from heat. Whisk in the next six ingredients (through salt) until smooth. Stir in the remaining 1 cup chocolate pieces. Spoon batter into prepared jars, filling each about half full. Cover tightly with greased foil.

  • Place jars around the edges of a 6-quart oval slow cooker; pour the water around jars. Cover and cook on high for 2 to 3 hours or until a thermometer inserted through foil registers 190°F. Remove from cooker; cool, uncovered, on a wire rack (pies will shrink as they cool).

  • Meanwhile, in a medium bowl beat the next three ingredients (through peppermint extract) with a mixer on high until stiff peaks form. If desired, tint with food coloring.

  • Top pies with whipped cream and sprinkle with crushed candies. Store any leftovers, covered, in the refrigerator up to 3 days.

Nutrition Facts

687 calories; fat 40g; cholesterol 151mg; saturated fat 23g; carbohydrates 85g; mono fat 12g; poly fat 2g; insoluble fiber 4g; sugars 72g; protein 7g; vitamin a 784.9IU; vitamin c 0.1mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 0.8mg; vitamin b6 0.1mg; folate 32.2mcg; vitamin b12 0.3mcg; sodium 297mg; potassium 288mg; calcium 53mg; iron 2.8mg.
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