Don't use peppermint extract....even a couple of drops can leave a turpentiney flavor, get some creme de menth...add abhout 1 tablespoon, taste....and add more if needed. There are lots of great recipes for chocolate pie...look for one with 4 egg yolks, 3 cups of milk, at least 3 T cornstarch and either baker's chocolate, or semilsweet chips or coco powder...and at least 1 cup of sugar...more or less depending on the chocolate....either brown or white or a mix....
Good luck!

I used to make a pie using mint chocolate chips. You could find a recipe with chocolate chips and then substitute the mint chocolate ones for all or part.

Thank you both, LindaC and socal gal - the input about the peppermint extract & what to look for in the basic recipe, and the idea to use mint chocolate chips instead...so very helpful to me! I don't want the pie to taste like toothpaste!

Good idea, tishtosh! Thanks!

I don't like the mint in mint chocolate chips....again a bit much like turpentine to me...at least the brands I have tried
Here's an emeril recipe: The directions for the cookie crust were obviously wrong..Measure ments didn't add up etc...so I didn't include it...add about 1 tablespoon of cream de menth when you add the vanilla and butter. I would use a blind baked crust.

1 cup plus 2 tablespoons sugar
3/4 cup heavy cream, plus 1 3/4 cups
3/4 cup buttermilk
3 1/2 tablespoons cornstarch
Pinch salt
4 egg yolks
4 ounces good-quality semisweet chocolate, finely chopped
1 tablespoon butter
3/4 teaspoon vanilla extract
3 tablespoons confectioners' sugar

Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-chocolate-cream-pie-recipe.html?oc=linkback
Directions
1 (9-inch) Chocolate Cookie Crust, baked, recipe follows
In a small saucepan combine sugar, 3/4 cup heavy cream, buttermilk, cornstarch and pinch of salt, and whisk until smooth. Place over medium-high heat, and bring to a boil, whisking from time to time for the sugar and cornstarch to dissolve and the mixture thickens, about 5 minutes. Continue cooking at a low boil for an additional 5 minutes, whisking constantly.
In a mixing bowl, beat the egg yolks lightly. Pour 1/2 cup of the hot mixture into the egg yolks and whisk thoroughly. Pour the egg yolk mixture into the saucepan and whisk over the heat until thoroughly combined and very thick, 1 to 2 minutes. Pour the mixture into a mixing bowl, and whisk in the chocolate, butter and vanilla. Continue whisking until thoroughly combined (mixture will be very thick). Cover the mixture with plastic wrap placed directly on the surface and refrigerate until cooled to room temperature, about 30 minutes.
Place 1 3/4 cups heavy cream in a chilled mixing bowl and add the confectioners' sugar. Beat until stiff peaks form. Gently fold about 1/4 of the whipped cream into the cool chocolate pudding mixture, then spoon the chocolate mixture into the prepared pie crust and refrigerate until firm and cool, at least 4 hours. Refrigerate the remaining whipped cream until you are ready to serve the pie.
When ready to serve, top the pie with the remaining sweetened whipped cream and serve immediately.

Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-chocolate-cream-pie-recipe.html?oc=linkback

Wow, Linda, **thank you** -- great recipe to have!!!!

Smiles,

Sooz

Yeah....doesn't sound good at all does it....;-)...That's pretty well the way I do it....but I use whole milk instead of the heavy cream and buttermilk....and it very good that way too....but the cream and buttermilk have to put it over the top....to quote from another thread...:-((