Mint Chip Pie

You’re not dreaming—this spectacular treat was inspired by your favorite grasshopper cake. With dark chocolate studded throughout its irresistible green interior, this Mint Chip Pie is almost too pretty to eat. Almost.

Mint Chip Pie
Makes 1 (9-inch) pie
  • Black Cocoa Pie Dough (recipe follows)
  • 1 ½ cups (360 grams) cold heavy whipping cream
  • 12 ounces (340 grams) cream cheese, softened
  • 1 ½ cups (180 grams) confectioners’ sugar
  • ¼ teaspoon kosher salt
  • ½ teaspoon (2 grams) peppermint extract
  • Green gel food coloring*
  • ⅓ cup (57 grams) finely chopped 70% cacao dark chocolate
  • Sweetened Whipped Cream (recipe follows)
  • Garnish: chocolate shavings
  1. Preheat oven to 400°F (200°C).
  2. On a lightly floured surface, roll Black Cocoa Pie Dough into a 12-inch circle. Gently transfer to a 9-inch pie plate, pressing into bottom and up sides. Trim dough even with edge of plate, if necessary. Freeze until firm, about 30 minutes.
  3. Top Black Cocoa Pie Dough with a piece of parchment paper, letting ends extend over edges of plate. Add pie weights.
  4. Bake until edges look dry, 15 to 20 minutes. Carefully remove parchment and weights. Bake until crust is completely dry, 5 to 7 minutes more. Let cool completely on a wire rack.
  5. In the bowl of a stand mixer fitted with the whisk attachment, beat cold cream at medium-high speed until soft peaks form. Transfer to medium bowl.
  6. Clean bowl of stand mixer. Using the paddle attachment, beat cream cheese at medium speed until smooth, about 2 minutes. Add confectioners’ sugar and salt, and beat at low speed until smooth, about 4 minutes, stopping to scrape sides of bowl halfway through mixing. Using a spatula, gently fold in whipped cream just until combined. Fold in peppermint extract and green food coloring as desired. Fold in chopped chocolate. Pour into cooled prepared crust, and using a small offset spatula, smooth top. Refrigerate until filling is set, 5 to 6 hours.
  7. Place Sweetened Whipped Cream in a large pastry bag fitted with large St. Honoré piping tip (Wilton No. 125). On outside edge of filling, pipe a 11/2 -inch diagonal line going toward center. Starting at the halfway point of piped line, pipe another 1½ -inch diagonal line in opposite direction, slight overlapping end of previous line. (It will look like an offset “V.”) Repeat pattern around edges. Refrigerate until ready to serve. Garnish with chocolate shavings, if desired.
*We used Wilton Icing Color in Leaf Green.

Black Cocoa Pie Dough
Makes 1 (9-inch) crust
  • 1½ cups (188 grams) all-purpose flour
  • ¼ cup (50 grams) granulated sugar
  • ¼ cup (21 grams) black cocoa powder
  • 1 teaspoon (3 grams) kosher salt
  • ⅔ cup (150 grams) cold unsalted butter, cut into small cubes
  • 1 large egg (50 grams)
  1. In the work bowl of a food processor, place flour, sugar, black cocoa, and salt; pulse until combined. Add cold butter and egg, pulsing just until combined and mixture holds together when pressed, 24 to pulses. Turn out dough onto a lightly floured surface, and shape into a disk. Wrap in plastic wrap, and refrigerate for at least 1 hour.

Sweetened Whipped Cream
Makes about 2 cups
  • 1 cup (240 grams) cold heavy whipping cream
  • ¼ cup (50 grams) granulated sugar
  1. In the bowl of a stand mixer fitted with the whisk attachment, beat cream and sugar at medium-high speed until medium-soft peaks form, about 3 to 5 minutes. Use immediately or refrigerate until ready to use. Best used same day.


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