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My Show-Stopping Chocolate Mint Pie
This pie started as an experiment for my son's holiday bake sale. The combination of silky chocolate and cool mint was such a hit that it's become our signature Christmas dessert. The layers look absolutely gorgeous when you slice into it and those Andes mints on top just make it sparkle.
Pure Holiday Magic
Every time I serve this pie people gasp when they see those beautiful layers. The buttery crust holding that dark chocolate ganache topped with fluffy mint filling looks like something from a fancy bakery. My grandmother says it reminds her of the chocolate mints she used to get at fancy restaurants which makes me smile every time.
Everything You Need
- Pie Crust: 1 pre-baked traditional pastry crust; flaky and buttery for a balanced base.
- Chocolate Ganache: 2/3 cup heavy cream and 6 oz semi-sweet chocolate chips; creates a rich foundation layer.
- Mint Cheesecake Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp mint extract
- 3 drops green food coloring (optional)
- 1 cup heavy cream
- ½ cup powdered sugar (for whipped cream)
- Topping: Chopped Andes mints or Andes baking chips; for a festive garnish.
Let's Make It Together
- Prepare the Crust
- Blind bake your pie crust by lining it with parchment paper or foil and filling it with pie weights, dry beans, or rice. Bake at 375°F for 15-20 minutes. Cool completely.
- Make the Ganache
- Heat 2/3 cup of heavy cream with 6 oz of chocolate chips in a microwave-safe bowl at half power, stirring every 30 seconds until smooth. Pour the ganache into the cooled crust and refrigerate until set.
- Prepare the Mint Filling
- Beat cream cheese and powdered sugar until smooth. Add mint extract and food coloring, mixing well. In a separate bowl, whip heavy cream and powdered sugar to stiff peaks. Gently fold the whipped cream into the cream cheese mixture.
- Assemble the Pie
- Spread the mint filling over the chilled ganache. Top with chopped Andes mints or baking chips.
- Chill and Serve
- Chill the pie for 2+ hours in the fridge or 30-60 minutes in the freezer. Use a hot knife to slice for clean cuts. Serve and enjoy!
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My Best Tips
I learned through trial and error that patience is key with the layers. Let each one set completely in the fridge before adding the next. I prefer pure mint extract over peppermint it tastes more like those fancy chocolate mints. For picture perfect slices I run my knife under hot water between cuts it works like a charm.
Keep It Fresh
This pie keeps beautifully in the fridge for almost a week though it never lasts that long in my house. When I need to make it ahead for parties I wrap it carefully and freeze it. Just remember to thaw it in the fridge overnight. Since it's so rich I usually cut small slices one pie can easily serve a crowd.
Mix It Up
Sometimes I switch things up using peppermint extract and a touch of red food coloring for candy cane vibes. My kids love when I use an Oreo crust it makes it extra chocolatey. For special occasions I drizzle extra ganache on top in pretty patterns. The possibilities are endless with this recipe.
Frequently Asked Questions
- → How long does this pie keep?
- The pie can be stored covered in the refrigerator for 5-7 days. You can also freeze it for up to 3 months when wrapped well in plastic wrap and foil.
- → What's the best way to cut this pie?
- Run your knife under hot water and dry it between each cut for clean slices. The pie is rich, so consider cutting smaller portions to serve 8-12 people.
- → Can I use peppermint extract instead of mint?
- The recipe specifically calls for pure mint extract, not peppermint. Mint extract provides a more balanced flavor that better matches the Andes mint topping.
- → Can I make this pie ahead?
- Yes, this pie is perfect for making ahead. It needs at least 2 hours to chill and set, and can be made several days in advance and kept refrigerated.
- → Why blind bake the crust?
- Blind baking ensures a fully cooked, crispy crust that won't get soggy from the chocolate and mint layers. Let it cool completely before adding the ganache.