Mint Chocolate Pie
Incredibly simple, this Mint Chocolate Pie is the perfect treat for the holidays. Or just for the days leading up to the holidays. The crust is flaky and buttery but can be replaced with a store-bought pie crust if you’re just not feeling like getting your hands into some pastry, the filling is as simple as can be with an easy Andes mint ganache whipped until light and fluffy. If you want to, top with any whipped topping of your choice. Yields: 8-10 slices, 1 x 9″ pie
Servings Prep Time
8-10slices 20minutes
Cook Time
25-35minutes
Servings Prep Time
8-10slices 20minutes
Cook Time
25-35minutes
Ingredients
All Butter Single Pie Crust
Mint Chocolate Filling
Instructions
All Butter Single Pie Crust
  1. In a medium bowl, whisk together the flour, sugar, and salt. Using your finger tips, rub in the cold cubes of butter until you have mostly pea-sized chunks of butter covered in flour; you should have a few larger chunks as well. Using a knife or your fingertips, stir in the vodka and apple cider vinegar until large chunks of dough begin to clump together. Add in the ice water 1-2 Tbsp at a time until you can form the dough into a ball. Shape into a flat disc and wrap in plastic wrap. Chill for 30 minutes to 1 hour.
  2. Preheat the oven to 425°F and preheat a large baking sheet on the middle rack of the oven. Lightly grease a 9″ pie dish about 1.5″-2″ deep.
  3. Remove the chilled dough from the fridge. Lightly flour your work surface. Using a rolling pin, roll the dough out until it is about 1/4″ thick and it’s about an inch larger than your pie dish all the way around. Roll the dough onto the rolling pin and lift into the prepared pie dish. Gently press the dough into the bottom edges being careful not to stretch it. Trim any excess around the top and crimp or decorate as desired. Dock the bottom of the crust with a fork and chill in the freezer for 10-15 minutes until cold and solid.
  4. Line the chilled pie dough with a piece of parchment paper and fill with ceramic pie weights, dry beans, or dry rice to keep the pastry from falling down the sides of the dish and from puffing at the center. Place the pie on the preheated baking sheet and return to the middle rack of the oven. Bake for 20-25 minutes. Remove the crust from the oven and take out the parchment paper and weights. Continue to bake 5-10 minutes until the edges of your pie are golden brown and the crust is fully baked through. Remove the pie crust from the oven and allow to cool completely on a wire rack*.
Mint Chocolate Filling
  1. Chop 500 grams of Andes mint into small pieces. Set aside 40 grams and transfer the remaining 460 grams to a medium bowl.
  2. In a small saucepan over medium heat, warm the heavy whipping cream until it simmers and just begins to boil. Pour the cream over the 460 grams of Andes mints. Give the bowl a shake to make sure all of the chocolate is covered with the cream and leave for 1-2 minutes so that the chocolate begins to melt in the heat of the cream. Using a rubber spatula, start to stir from the center of the bowl until everything begins to mix together. You should be left with a smooth, shiny ganache. Stir in the vanilla and the salt.
  3. Set the ganache aside, or set it in the fridge, until it begins to firm up. You want it to be firm enough so that you can take a spoonful from the bowl and the chocolate won’t fill in the empty space. It’ll be a truffle-like texture.
  4. Transfer the firmed ganache to the bowl of a stand mixer, or into large bowl if using a hand mixer. Using the whisk attachment, whip on medium-high to high until the ganache becomes lighter in color and looks fluffy. This shouldn’t take too long, but you might need to scrape down the sides of the bowl 1-2 times to make sure you get all of the ganache.
  5. Spoon the whipped ganache into the cooked pie crust and smooth over the top. Chill until the ganache is firm.
  6. If desired, top with a whipped topping of your choice and and sprinkle over the remaining 40 grams of Andes mints. Slice, serve, and enjoy.
Recipe Notes

*I’m super impatient, so I sometimes like to cool my baked crust on the rack for 10 minutes and then transfer to the freezer to cool a bit faster.

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