Minty Chocolate Cream Pie

Minty Chocolate Cream Pie

posted in: Chocolate, Dessert, Sweet Pies | 0

Big fan of pretty much anything mint chocolate flavored here! (Waving my hand in the air)

My entire childhood, and even today, my go-to ice cream cone flavor of choice, is mint chip. Needless to say, there wasn’t any hesitation when choosing the second pie I would be assembling for this Pie for Lunch blog.

I’m just going to say it… The feature element in this pie is the amazing, thick yet creamy, chocolatey-chocolate, homemade pudding that forms the base layer of filling. This is the best chocolate pudding I have had in my life.

Giving the pie it’s mint flavor is the wonderfully fluffy, tastes-like-it’s-homemade-because-it-is, whipped topping, that is infused with just a tinge of peppermint extract and only a bit of sugar for sweetening. Though on it’s own, the whipped topping did not taste sweet enough, once combined with the rich, chocolate pudding, it’s like a match made in heaven. Perfection.

The pie crust is the key ingredient in all pies and this particular pie crust has the right to be. The crust I made for this pie is light, buttery and flakes apart (in a good way!), yet soft at the same time. And the flavor is like that of pastry in a great bakery. Get started on the pie dough.

For the full recipe, for the pie filling, straight from the beautifully illustrated and designed book A Year of Pies: A Seasonal Tour of Home Baked Pies. The pie recipes are sorted by season!

Baking the Crust

(You’ll need to prepare this pie dough recipe ahead of time – click here)

What You’ll Need:

  • 9” Pie Plate

  • Pie Dough

  • Pie Weights or Dry Beans

  • Parchment Paper

  1. Preheat your oven to 400 degrees F.

  2. Start the pie by placing the bottom pie crust into a 9” pie plate

  3. Chill crust in refrigerator for about 15 minutes.

  4. Decorate edges (I made a fluted edge) and use a fork to poke some holes in the bottom of the crust so that it doesn’t bubble up while baking. My crust bubbled up during the second stage of the baking even with the holes, though it wasn’t a problem to push it gently back into place.IMG_0782

  5. Line pie crust with parchment paper and fill up with pie weights (dried beans work just as well if you don’t have pie weights. That’s what I used!) *The pie weights or beans are used to keep the edges of the crust from falling in while it’s baking.

  6. Place into the 400 degree F, preheated oven and bake for 12-15 minutes. Leave the oven on when this part is done! Still more crust baking to do!

  7. Take crust out of the oven and remove the parchment paper with all of the pie weights/beans.

  8. Place empty crust back into the oven for an extra 5-7 minutes, until it develops into a lovely golden brown.IMG_0803

  9. Cool that crust completely before filling it up. We don’t want that pudding and whipped topping filling to melt on us!

Homemade Chocolate Pudding Filling

(My favorite part!)

IMG_0776What You’ll need:

  • 2 ½ oz Sweetened Baking Chocolate

  • ¾ cup Granulated Sugar

  • 3 Tbs Cornstarch

  • ½ tsp Salt

  • 2 cups Whole Milk

  • 3 Large Egg Yolks, beaten

  • 3 Tbs Unsalted Butter

  • 2 tsp Vanilla Extract

IMG_0784

  1. Take out a medium-sized sauce pan and stir together the chocolate, sugar, cornstarch and salt.IMG_0795

  2. Stir in the milk, bring mixture to a boil and stir (I used a whisk) constantly for 2 mins. Turn heat to low. *Heating up the mixture for the 2 minutes is an important step to thicken the pudding!IMG_0800

  3. Place the 3 egg yolks into a small bowl, then pour very slowly, ½ cup of the chocolate mixture you just made, over the yolks, constantly whisking until completely combined. Slow is key! Don’t want those eggs to curdle, ick.IMG_0801

  4. Return mixture with yolks to the sauce pan and whisk constantly while cooking over medium-low heat for 2-3 minutes.

  5. Take the sauce pan off of the hot burner and add in the butter and vanilla. Continue whisking until butter is melted and the pudding is smooth.IMG_0866

  6. Now go ahead and pour the delicious pudding in your already cooled crust!

Homemade Whipped Topping

IMG_0907What You’ll Need:

  • 2 cups Heavy Cream

  • 2 Tbs Peppermint Extract

  • Optional: Chocolate Shavings

IMG_0912

  1. Beat together the heavy cream, powdered sugar and peppermint extract using a mixer on high speed until the mixture thickens and becomes whipped topping. * I added one drop of green food coloring just to give a visual hint of the mint flavor within.

  2. Layer your new whipped topping on top of the pudding. *I used the back of a spoon to add peaks for texture to the top.IMG_0935

  3. Optionally, you may want to shave some of the leftover bakers chocolate left over from the pudding mixture and sprinkle a bit of that on top of the whipped topping for effect.

IMG_0965

Slice, serve and enjoy!

Leave a Reply