Chocolate Mint Pie (Print Version)
# Ingredients:
01 -
1 9-inch pie crust, homemade or store-bought.
02 -
2/3 cup (159ml) heavy cream for ganache.
03 -
1 cup (170g) semi-sweet chocolate chips.
04 -
12 oz (339g) block-style cream cheese.
05 -
1 1/2 cups (180g) powdered sugar, divided.
06 -
1-2 teaspoons pure mint extract.
07 -
3 drops liquid green food coloring.
08 -
1 cup (237ml) heavy cream for filling.
09 -
8 pieces Andes creme de menthe chocolates, chopped.
# Instructions:
01 -
Blind bake 9-inch pie crust until golden brown. Allow to cool completely. Chill in fridge/freezer to speed cooling.
02 -
Combine heavy cream with chocolate chips in microwave-safe bowl. Microwave at half power in 30 second increments, stirring between each, until melted and smooth.
03 -
Pour melted chocolate into cooled crust. Chill until firm.
04 -
Beat cream cheese and 1 cup powdered sugar until smooth. Add mint extract and food coloring, mix well.
05 -
Whip heavy cream and remaining 1/2 cup powdered sugar until stiff peaks form.
06 -
Combine whipped cream with mint mixture until very thick. Spread over chilled ganache.
07 -
Top with chopped Andes mints. Cover gently with plastic wrap.
08 -
Refrigerate 2+ hours or freeze 30-60 minutes until firm.
# Notes:
01 -
Run knife under hot water between cuts for clean slices.
02 -
Can be made ahead and stored 5-7 days in fridge.
03 -
Freezes well up to 3 months.