Mint Chocolate Cream Pie
Every time I've made my chocolate cream pie, guests leave happy with the written recipe in hand. The last time I made it, I decided to add peppermint extract and chopped AndesĀ® mints. The chocolate filling is a cross between thick chocolate pudding and smooth custard. The top is covered with fresh whipped cream and, when chilled properly, the pie slices easily and neatly. If I'm going to use the word āaddictiveā to describe any recipe in this cookbook, it's this mint chocolate pie. Prep time: 45 minutes; total time 6 hours 45 minutes; makes 8 servings.
ā±ļø Prep: 45 minš³ Cook: 14 minš½ļø Makes 8
Nutritionper 1 slice (1/8 pie)āŗ
430
Calories
7g
Protein
38g
Carbs
29g
Fat
Ingredients
| 20 | OreoĀ® cookies (regular, Double Stuf, or any creme-filled chocolate cookie), for crust |
| 1/4 cup (57 g) | unsalted butter, melted, for crust |
| 2 1/2 cups (590 ml) | whole milk |
| 1/3 cup (67 g) | sugar |
| 1/8 tsp | salt |
| 6 | large egg yolks |
| 2 tbsp | cornstarch |
| 6 tbsp (85 g) | butter, cut into 6 equal pieces |
| 8 oz (225 g) | semi-sweet chocolate, finely chopped |
| 1 tsp | vanilla extract |
| 1/2 tsp | peppermint extract |
| 1 cup (240 ml) | cold heavy cream, for topping |
| 1 tbsp | confectioners' sugar |
| 1/2 tsp | vanilla extract, for topping |
| 1/3 cup (60 g) | chopped AndesĀ® Creme de Menthe Thins |
Instructions
- Preheat oven to 350Ā°F (180Ā°C).
- Make the crust: In a food processor or blender, pulse the whole OreosĀ® into a fine crumb. Pour the crumbs into a medium bowl and stir in the melted butter until combined. Press the mixture evenly into the bottom and up the sides of a 9-in (23 cm) pie dish, using the bottom of a small glass or measuring cup to firmly press it down. Bake until the crust appears set, about 12ā14 minutes. Cool the crust in the dish on a wire rack while you prepare the filling.
- Make the filling: Combine the whole milk, sugar and salt in a medium saucepan over medium heat. Whisk until the sugar has dissolved, then bring to a gentle simmer, whisking occasionally.
- Working quickly as the milk begins to simmer, whisk the egg yolks and cornstarch together in a medium heatproof bowl until thick and smooth. Very slowly whisk in 1 cup (240 ml) of the simmering milk to warm the yolks, then slowly whisk the yolk mixture back into the remaining milk in the saucepan. Continue whisking slowly and cook until the mixture is thick and big bubbles begin to burst on the surface. Remove from the heat and whisk in the butter, chocolate and the vanilla and peppermint extracts until completely smooth.
- Pour the filling into the cooled crust, smoothing the top with a rubber spatula. Press a sheet of plastic wrap onto the surface and refrigerate until set, about 4ā6 hours.
- Make the topping: When ready to serve, beat the cold cream, confectioners' sugar and vanilla on low speed until combined, about 1 minute, then on high until soft peaks form, about 2ā3 minutes. Spread the whipped cream over the pie and garnish with chopped AndesĀ® mints. Use a sharp knife for neat cuts and serve chilled.
- Make-ahead tip: The crust and filling can be prepared and assembled up to 4 days in advance; cover tightly and refrigerate. Prepare the whipped cream and garnish just before serving. Store leftovers tightly covered in the refrigerator for up to 1 week.