Mint and chocolate flavors aren’t only for the vacations! We took the identical flavors of our favourite chocolate-mint candies and mint chocolate chip ice cream and turned them into this decadent pie, excellent for cooling you down on a sizzling summer season day.
Chocolate-Mint Cream Pie
Makes 1 (9-inch) pie
Crust:
- 1½ cups (170 grams) chocolate sandwich cookie crumbs (see Notice)
- 3 tablespoons (36 grams) granulated sugar
- ½ teaspoon (1.5 grams) kosher salt
- ¼ cup (57 grams) unsalted butter, melted and cooled
- 1 giant egg yolk (19 grams)
Filling:
- ¾ cup (180 grams) heavy whipping cream
- 25 contemporary mint leaves (about 4 grams)
- 2 (8-ounce) packages (454 grams) cream cheese, room temperature
- 1½ cups (180 grams) confectioners’ sugar
- 3 tablespoons (45 grams) bitter cream, room temperature
- 1 teaspoon (5 grams) contemporary lemon juice
- 1 teaspoon (4 grams) vanilla extract
- ¼ teaspoon kosher salt
- Chocolate Whipped Cream (recipe follows)
- Garnish: grated chocolate, contemporary mint
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Preheat oven to 350°F(180°C). Spray a 9-inch pie pan with baking spray with flour pan.
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For crust: In a medium bowl, stir collectively cookie crumbs, granulated sugar, and salt.
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In a small bowl, whisk collectively cooled melted butter and egg yolk. Stir butter combination into crumb combination till effectively mixed. Press combination into backside and up sides of ready pan.
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Bake till crust is aromatic, 15 to twenty minutes. Let cool utterly.
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For filling: In a small saucepan, warmth cream over medium warmth simply till bubbles start to kind round sides of pan. (Don’t boil.) Take away from warmth, and add mint leaves. Let cool utterly. Pressure combination via a fine-mesh sieve into the bowl of a stand mixer, discarding solids. Refrigerate till chilly, about 2 hours.
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Within the bowl of a stand mixer fitted with the whisk attachment, beat chilly mint cream at medium pace till stiff peaks kind. Switch to a medium bowl. Wipe bowl clear.
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In identical bowl of stand mixer fitted with the paddle attachment, beat cream cheese and confectioners’ sugar at medium pace till easy and effectively mixed, about 1 minute, stopping to scrape backside and sides of bowl and paddle. Add bitter cream, lemon juice, vanilla, and salt. Beat till simply mixed, about 30 seconds. Gently fold in whipped mint cream till effectively mixed. Unfold combination into ready crust. Refrigerate pie till chilly, no less than 4 hours, or as much as in a single day.
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Simply earlier than serving, unfold Chocolate Whipped Cream onto pie; garnish with chocolate and mint, if desired. Cowl and refrigerate for as much as 3 days.
Notice: We used Oreos for the piecrust. Separate 21 sandwich cookies, and scrape out the cream filling. Crush simply the cookies with out the filling.
Chocolate Whipped Cream
Makes 2 cups
- 1 cup (240 grams) chilly heavy whipping cream
- 6 tablespoons (42 grams) confectioners’ sugar
- 2 tablespoons (10 grams) Dutch course of cocoa powder
- 1 teaspoon (4 grams) vanilla extract
- ⅛ teaspoon kosher salt
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Within the bowl of a stand mixer fitted with the whisk attachment, beat all components at low pace till mixed. Progressively enhance mixer pace to excessive, beating till stiff peaks kind. Use instantly.
