Mint Chocolate Cream Pie

Mint and chocolate, a match made in heaven! This decadent cream pie combines the refreshing coolness of peppermint with the richness of dark chocolate, all wrapped up in a buttery pastry crust. Every bite is a delightful contrast of flavors and textures, sure to impress anyone with a sweet tooth.

Ingredients

• For the Crust:
• 2 1/4 cups all-purpose flour
• 1/2 cup confectioners’ sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, chilled and cut into small pieces
• For the Filling:
• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1/4 teaspoon kosher salt
• 1/2 teaspoon pure peppermint extract
• 2 large egg yolks
• 1 cup semisweet chocolate chips
• 1/4 cup chopped fresh mint leaves
• 1 teaspoon vanilla extract

Instructions

Preheat the oven to 350°F. In a medium bowl, whisk together the flour, confectioners’ sugar, and salt.

Add the cold butter and use a pastry blender or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.

Press the mixture into the bottom and up the sides of a 9-inch springform pan. Bake for 20-25 minutes, or until lightly browned.

Let cool completely.

In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, cocoa powder, and kosher salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.

Remove from heat and stir in the peppermint extract.

Let steep for 10-15 minutes, or until the mixture has cooled to room temperature. Strain the mixture through a fine-mesh sieve into a clean bowl, pressing on the solids to extract as much cream as possible.

Discard the solids.

In a small bowl, whisk together the egg yolks. Gradually add a little of the warm cream mixture to the egg yolks, whisking constantly to prevent the eggs from scrambling.

Once the egg yolks are warm, gradually pour the egg yolk mixture into the cream mixture, whisking constantly.

Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove from heat and stir in the chocolate chips until melted and smooth.

Stir in the chopped mint leaves and vanilla extract.

Pour the filling into the cooled pie crust and refrigerate for at least 2 hours, or until chilled and set.

Notes

Make sure to chill your butter for the crust, as it’ll help create a flaky texture.

If you don’t have a pastry blender, you can always use your fingers to work the butter into the dry ingredients.

Don’t overbake the crust – you want it lightly browned.

For the filling, be patient and let the mixture steep for the full 10-15 minutes to get that lovely mint flavor.

When straining the mixture, make sure to press on the solids to get all that creamy goodness.

When whisking the egg yolks, do it gradually to prevent scrambling – you got this! When cooking the filling, stir constantly to prevent lumps and cook until it’s thick and coats the back of a spoon.

Once you’ve melted those chocolate chips, the aroma will be incredible! Let the pie chill for at least 2 hours, and serve chilled – it’s perfect for warm weather or any time you need a refreshing treat!

Nutrional Value

• Calories: 420
• Total Fat: 28g
• Saturated Fat: 18g
• Cholesterol: 60mg
• Sodium: 250mg
• Total Carbohydrates: 40g
• Dietary Fiber: 2g
• Sugars: 26g
• Protein: 6g