Chocolate Mint Pie
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So the inspiration of this dessert was from watching Studio5 one morning. It was before Thanksgiving & they were talking about the best pies in Utah & where to get them. One of the pies was so unique & I am nowhere close enough to drive to go & get it, wherever it was, so I decided to make it up myself. I have no idea if this is even comes remotely close to the pie that they talked about, but I think I made a nice version of a Christmas Chocolate Mint Pie.
Now for the record, any real deal foodies/culinarian’s out there will notice that my ganache is missing a key ingredient: heavy cream (& even corn syrup in some cases.) I am very aware of that fact & in this case you can call it a cheater ganache, but this melted chocolate has similar qualities & is great for dipping your cake balls/pops or truffles in as well. If you have a regular ganache recipe you can try that; it might be a little softer than my cheater ganache since this pie stays in the fridge due to the mint cream cheese mixture.
This recipe seems long & has lots of steps, but if you have your mise en place ready & thoroughly read the recipe first, you should be able to pull it out in a timely manner. It’s a nice addition to any holiday party/meal.
p.s. This is very rich, so you might want to cut it into 16 pieces instead of 8. I also adjusted the recipe b/c there was a lot of chocolate & that made it hard to cut or eat with a fork, so less chocolate & more mint filling.
- 1 blind baked pie crust (*Recipe & instructions to follow)
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 2 (8oz) pkgs Neufchatel Cream Cheese
- 1 cup granulated sugar
- 2 tsp pure mint extract (not peppermint oil/extract)
- 4 + drops of green food coloring
- 1 (8oz) tub cool whip (I use light cool whip)
- CRUST: Bake 1 empty pie crust until golden brown. (Instructions in recipe below.) Allow to cool completely.
- GANACHE LAYER: Heat the heavy cream in a small saucepan on the stovetop until simmering. Remove from heat, add chocolate chips & stir briskly with a whisk until chocolate melts & is smooth.
- Once everything is melted, pour ganache into your cooked pie crust. Refrigerate/Freeze until the chocolate is solid enough to spread mint filling on top.
- MINT LAYER: Cream the sugar & cream cheese until well blended. Add mint extract & green food coloring to your preferred color green (I like mine lighter b/c you don't want your mouth turning green & the green does darken some the longer it sits.) Add cool whip & blend just until it comes together; sometimes the longer you blend it the soupier/stringier it will get. So don't over do it!
- Spread mint filling on top of solidified ganache, sprinkle Ande's baking chips on top & enjoy plain or with an extra dollop of whipped cream. Keep pie refrigerated.