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Mint Chocolate Cream Pie
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Prep Time:
40 minutes
Total Time:
400 minutes
Indulgent Mint Chocolate Cream Pie with a festive hint of peppermint. Think decadent chocolate pudding in pie form, only better.
Ingredients:
  • For the crust:
  • 38 chocolate wafers (215g, I used Nabisco Chocolate Wafers )
  • 5 tablespoons melted unsalted butter
  • 3 tablespoons sugar
  • Pinch salt
  • For the filling:
  • 4 egg yolks
  • 2/3 cup sugar
  • 1/3 cup unsweetened Dutch-processed cocoa powder (I use Valrhona, but use your favorite)
  • 1/4 cup cornstarch
  • 2 1/4 cups whole milk
  • 1/4 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon peppermint extract
  • For the topping:
  • Whipped cream
  • Chopped peppermint bark, store-bought or homemade
Instructions:
  • For the crust, preheat the oven to 350°F. Pulse chocolate wafers in a food processor until medium-fine. Combine crumbs in a bowl with butter, sugar, and salt until mixture resembles wet sand and clumps together. Press into a 9-inch pie dish using a measuring cup. Bake for 10-12 minutes until dry and fragrant. Cool on a rack before filling.
  • Prepare the filling: Combine egg yolks, sugar, cocoa, and cornstarch in a medium saucepan, whisking until smooth. Adjust with a splash of milk if needed for easy mixing. Stir in milk and cream. Cook over medium heat, whisking constantly until thickened, about 10-20 minutes. Be cautious of high heat to prevent curdling. Remove from heat and mix in butter, extract, and salt. Strain the pudding through a sieve to catch any curdled bits.
  • Prepare the pie: Smooth the pudding over the crust and cover it directly with plastic wrap to keep it smooth. Let the pie chill for a minimum of 6 hours or overnight. For serving, garnish with whipped cream and chopped peppermint bark.

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