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My Jaw-Dropping Mint Chocolate Layered Pie
I first whipped up this pie while playing around with flavors for my kid's school fundraiser. The smooth blend of rich chocolate with refreshing mint turned out so amazing that we now make it every Christmas without fail. When you cut into it, those stunning layers look incredible, and the little Andes candies sprinkled on top give it that perfect festive touch.
Holiday Wonder on a Plate
Guests always do a double-take when they see those gorgeous layers. The crisp, butter crust holding that smooth dark chocolate topped with airy mint goodness makes it look like you bought it from a fancy shop. It always warms my heart when my grandma mentions how it brings back memories of those special after-dinner chocolate mints from her favorite restaurants.
What You'll Need
- Pie Crust: 1 ready-baked classic pastry shell; light and butter-rich for a tasty foundation.
- Chocolate Ganache: 2/3 cup heavy cream and 6 oz semi-sweet chocolate chips; forms a decadent bottom layer.
- Mint Cheesecake Filling:
- 8 oz cream cheese, room temperature
- 1 cup powdered sugar
- 1 tsp mint extract
- 3 drops green food coloring (if you want)
- 1 cup heavy cream
- ½ cup powdered sugar (for the whipped part)
- Topping: Diced Andes mints or Andes baking bits; for that pretty finishing touch.
Step by Step Instructions
- Get Your Crust Ready
- Bake your empty pie crust with parchment paper or foil lining and add pie weights, beans, or rice on top. Cook at 375°F for 15-20 minutes until done. Let it cool all the way.
- Create Your Ganache
- Warm up 2/3 cup heavy cream with 6 oz chocolate chips in a microwave-safe dish at 50% power, giving it a stir every half minute until it's all melted and smooth. Pour this into your cooled crust and pop it in the fridge to set up.
- Whip Up the Mint Layer
- Mix cream cheese with powdered sugar until creamy. Stir in mint extract and food coloring if using. In another bowl, beat heavy cream with powdered sugar until it forms stiff peaks. Carefully fold the whipped cream into your cream cheese mix.
- Put It All Together
- Layer your mint filling over the firm chocolate ganache. Scatter chopped Andes mints or baking pieces on top.
- Cool and Enjoy
- Let the pie chill for at least 2 hours in your fridge or 30-60 minutes in the freezer. Cut slices with a warmed knife for clean edges. Dig in and enjoy!
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Helpful Hints
I've figured out that taking your time with each layer makes all the difference. Don't rush—let each part firm up in the fridge before adding the next. I always go for regular mint extract instead of peppermint for that authentic chocolate mint candy taste. Want clean-looking slices? I always dunk my knife in hot water between cuts and it works wonders.
Storage Suggestions
This tasty pie stays good in the fridge for up to a week though at my house it vanishes way before then. If I need to prep for a get-together early I wrap it tight and stick it in the freezer. Just don't forget to move it to the fridge the night before serving. Since it's quite rich you can cut smaller pieces and feed more folks with just one pie.
Tasty Twists
I sometimes shake things up using peppermint flavoring with a splash of red coloring for a Christmas candy feel. My little ones go crazy when I use crushed Oreos for the base as it makes everything even more chocolatey. For birthdays or special dinners I like to drizzle extra melted chocolate in fun patterns across the top. You can really take this basic idea and run with it.
Recipe Questions & Answers
- → How long will this dessert stay fresh?
- Keep it in the fridge for up to a week. To freeze, wrap it tightly in plastic wrap and foil, and store for up to 3 months.
- → Tips for neat slices?
- Heat your knife under hot water, dry it, and cut slowly. It's rich, so smaller portions are ideal for serving 8-12.
- → Can I swap mint extract for peppermint?
- Stick to mint extract for this recipe. It pairs perfectly with Andes mints and has a gentler flavor than peppermint.
- → Is this dessert good for prepping ahead?
- Totally! Pop it in the fridge for at least 2 hours to set, but you can make it a few days in advance. Store chilled until ready to serve.
- → Why bake the crust beforehand?
- Pre-baking keeps the crust crispy and prevents it from soaking up moisture from the filling. Let it cool completely before layering.