Creamy homemade chocolate pie filling on a shortbread crust topped with pillowy mint whipped cream.
My first order of business today is a very sincere Thank You to all of you who left such kind, sweet comments and well-wishes on my last post. I appreciate all of your words and thoughts, it really does mean so much to me. I haven’t gotten around to replying to all of the comments just yet (consistently my weakest point of this whole blogging thing), but I will.
My second order of business is to introduce you to my newest creation, this shyly flavorful, never overbearing chocolate pie with fluffy homemade mint whipped cream. Considering both mint and chocolate are innately such bold flavors, I worked hard to keep this pie light, the mint and chocolate complementary rather than competitive. The chocolate base is thick and rich enough, but still lightly textured so that it pairs nicely with both the mint and the shortbread crust and doesn’t cloy at the roof of your mouth.
This pie, or the idea of this pie, at least, has been on my agenda for a long time. But it required the purchase of peppermint extract, which I did not have and somehow managed to forget to pick up from the grocery store every time I went (I become incredibly, hopelessly distracted in the baking aisle–I always leave with things I didn’t come for and forget the things that I did).
Peppermint extract is a very easy to obtain and affordable extract ($2-3 for a bottle that will likely last you a year if you use it as sparingly and infrequently as I do), likely found perched right beside the vanilla. Just make sure you use peppermint extract, not just mint which is a combination peppermint/spearmint and does not suit chocolate nearly as well.
Exercise caution when measuring out your extract; for my first go at this recipe I accidentally used too much and had to reluctantly dispose of an entire half-carton of partly whipped heavy cream down the drain. You want the mint flavor to be clear, but not overpowering, gentle background music to the chocolate. Too much and you’ll feel like you’re eating fluffy toothpaste.
Since the fillings are made light, the crust can afford to be a shortbread one, which is sweeter and softer (more cookie-like) than a typical pie crust.
Altogether this pie is a perfect balance, fluffy mint balanced on thick chocolate layered on a cookie crust. Light enough to eat in the summertime, but versatile enough to be enjoyed any time of the year.
Happy Friday, everyone.
Dark Chocolate Pie with Mint Whipped Cream
- 8 Tbsp unsalted butter melted and cooled to room temperature
- 1/4 cup granulated sugar
- 1 2/3 cup all-purpose flour
- 1/2 tsp salt
- 1 1/2 cup granulates sugar
- 1/4 cup + 1/4 Tbsp cornstarch
- 1/4 tsp salt
- 3 1/4 cup milk
- 5 large egg yolks
- 4 oz unsweetened chocolate--finely chopped
- 4 Tbsp butter cut into pieces
Mint Whipped Cream
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/4 tsp vanilla extract
- 1 tsp peppermint extract
- 2-4 drops green food coloring optional
- Dutch processed cocoa powder for dusting on top optional
Preheat oven to 350F.
In large bowl combine melted butter and sugar.
Stir in flour and salt until well combined.
Press into bottom and up sides of 9" pie pan.
Gently poke holes in bottom of crust.
Bake on 350F for 18 minutes, remove from oven and allow to cool while you prepare filling.
In medium saucepan, whisk together sugar, cornstarch and salt.
Add egg yolks and milk, transfer to stovetop on medium-high heat and whisk ingredients together.
Stir ingredients continuously on Medium-high until ingredients begin to thicken, as soon as mixture begins to bubble (begins to come to a boil), remove from heat and add in chocolate, vanilla and butter.
Whisk until ingredients are smooth and chocolate and butter are completely melted.
Pour filling over pie crust and refrigerate 4-6 hours.
Mint Whipped Cream
Before serving the pie (after it has completely chilled), whisk heavy cream on high speed until foamy. Once mixture begins to foam, stir in sugar, vanilla, peppermint extract and food coloring (if using).
Whisk on high speed until desired consistency is reached (should be stiff).
Layer over chocolate pie and dust with cocoa powder (if desired).
Cut and serve.
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