Description
This decadent Chocolate Mint Pie combines a rich chocolate ganache base with a creamy, mint-infused cream cheese layer. The pie features a flaky blind-baked crust, silky ganache topped with a refreshing mint cream cheese filling, and a garnish of chopped Andes mint chocolates for a perfect balance of chocolate and cool mint flavors. Ideal for a refreshing dessert that’s impressive yet simple to make.
Ingredients
Scale
Pie Crust
- 1 9-inch pie crust (homemade or store-bought)
Chocolate Ganache
- â…” cup heavy cream
- 1 cup semi-sweet chocolate chips (use 6 ounces here for ganache)
Mint Layer
- 12 oz block-style cream cheese
- 1 ½ cups powdered sugar (divided: 1 cup and ½ cup)
- 1 to 2 tsp pure mint extract (not peppermint)
- 3 drops liquid green food coloring
- 1 cup heavy cream
Garnish
- 8 pieces Andes creme de menthe chocolates, chopped (optional)
Instructions
- Blind Bake Crust: Preheat your oven and blind bake the 9-inch pie crust until it turns golden brown and fully cooked. After baking, allow the crust to cool completely, then chill it in the fridge or freezer to speed up the process.
- Make Chocolate Ganache: In a microwave-safe bowl or glass measuring cup, combine â…” cup heavy cream with 6 ounces of semi-sweet chocolate chips. Microwave on half power, stirring every 30 seconds until the mixture is fully melted and smooth.
- Set Ganache Layer: Immediately pour the melted chocolate ganache into the cooled pie crust, spreading evenly. Place the pie into the refrigerator or freezer to chill the ganache until it is firm enough to top with the next layer.
- Prepare Mint Cream Cheese Layer: Using an electric hand mixer, beat the cream cheese and 1 cup of powdered sugar in a large bowl until the mixture is smooth. Add 1 teaspoon of pure mint extract and 3 drops of green food coloring, mixing well until combined.
- Whip Cream: In a separate bowl, whip 1 cup heavy cream with the remaining ½ cup powdered sugar using a stand mixer fitted with a whisk attachment until stiff peaks form.
- Combine Mint Mixtures: Gently fold the whipped cream into the mint cream cheese mixture using the hand mixer. Continue beating until the filling is thick and well combined. Taste and add additional mint extract in ½ teaspoon increments if a stronger mint flavor is desired.
- Assemble Pie: Spread the mint cream cheese filling evenly over the chilled chocolate ganache layer. Sprinkle chopped Andes creme de menthe chocolates on top for garnish.
- Chill to Set: Cover the pie gently with plastic wrap and refrigerate for at least 2 hours until the pie is firm. To speed up chilling, place the pie in the freezer for 30 to 60 minutes before serving.
Notes
- Be sure to use pure mint extract instead of peppermint oil or extract for authentic flavor.
- Blind baking the crust ensures it stays crisp and doesn’t become soggy from the filling.
- Microwaving the chocolate and cream in intervals helps prevent burning and ensures a smooth ganache.
- You can substitute store-bought pie crust for convenience, but homemade yields the best texture.
- The pie must chill thoroughly for the layers to set properly, so plan ahead to allow enough time.
- Andes mint garnish is optional but adds a delightful texture and extra mint flavor.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
