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Choc mint picnic pie
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Prep Time:
330 minutes
Cook Time:
35 minutes
Total Time:
365 minutes
Indulge in rich chocolate pie with a surprise mint twist in every bite!
Ingredients:
  • 25g butter
  • 150g dark cooking chocolate, finely chopped
  • 250g Mint Slice biscuits
  • 20.00 gm water, hot
  • 6.00 gm gelatine powder
  • 250g pkt cream cheese, at room temperature
  • 70g (1/3 cup) caster sugar
  • 125ml (1/2 cup) thickened cream
  • 100g white chocolate, melted, cooled
  • 1 tsp peppermint essence
  • 2 drops green food colouring
  • Fresh mint leaves, to serve (optional)
  • 225g (1 1/2 cups) plain flour
  • 45g (1/4 cup) icing sugar mixture
  • 20.00 gm NESTLÉ BAKERS' CHOICE Cocoa
  • 150g butter, chilled, chopped
  • 1 egg yolk
  • 41.20 gm milk
Instructions:
  • To make the pastry, pulse flour, sugar, and cocoa in a food processor until mixed. Add butter and pulse until the mixture looks like fine breadcrumbs. Add yolk and milk, and pulse until dough forms. Transfer to a floured surface, knead until smooth, then shape into a disc. Wrap in plastic and chill in the fridge for 30 minutes.
  • Roll out the pastry on baking paper into a 4mm-thick disc. Line a 3cm-deep, 24cm round fluted tart tin with removable base with the pastry, trim any excess, and chill in the fridge for 30 minutes.
  • Preheat your oven to 200C/180C fan forced. Line the pastry with baking paper and fill it with pastry weights or rice. Bake for 15 minutes. Remove the weights or rice along with the paper and bake for an additional 10-15 minutes until the pastry is golden brown and crispy. Allow it to cool before using.
  • In a heatproof bowl, combine butter and 100g of chocolate. Microwave in 30-second intervals until melted and smooth (1-2 minutes). Spread this mixture over the pastry base and top with a single layer of biscuits. In a separate heatproof bowl, sprinkle gelatin over hot water. Place the bowl in a larger bowl of boiling water and stir occasionally until dissolved (2-3 minutes). Remove from water and let it cool for 30 seconds before using.
  • In a bowl, use electric beaters to whip cream cheese until smooth. Add sugar and cream, continuing to beat until fully combined. Mix in white chocolate, essence, and food coloring until incorporated. Finally, beat in the gelatin mixture. Pour the mixture into the pastry case and refrigerate for 3-4 hours until set.
  • Transfer the rest of the chocolate into a heatproof bowl. Microwave in 30-second intervals, stirring each time, until the chocolate is melted and smooth, which should take about 1-2 minutes. Drizzle the melted chocolate over the pie in a circular pattern for a decorative touch. Add mint on top, if desired.

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