Mint Chocolate Pie (Printable Version)
This dessert has layers of buttery crust, smooth chocolate ganache, and fluffy mint cheesecake. Topped with Andes candies, it's a hit for any occasion.
# What You'll Need:
01 -
1 cup (237ml) chilled heavy cream for the filling.
02 -
2/3 cup (159ml) iced heavy cream for the ganache.
03 -
3 drops green food dye, liquid form.
04 -
1-2 teaspoons of pure mint essence.
05 -
12 oz (339g) block cream cheese, full fat.
06 -
8 chopped Andes mint candies.
07 -
1 1/2 cups (180g) powdered sugar, divided portions.
08 -
1 pie crust, 9-inch, store-bought or homemade.
09 -
1 cup (170g) semi-sweet chocolate pieces.
# Steps to Follow:
01 -
Bake your crust until golden and let it cool completely. Pop it in the fridge or freezer if you’re in a hurry to cool it down.
02 -
Stir chocolate chips and heavy cream in a microwave-friendly bowl. Heat them at medium power for 30 seconds at a time, stirring in between, until smooth.
03 -
Mix cream cheese with 1 cup powdered sugar until smooth. Stir in mint extract and food coloring till blended.
04 -
Pour the melted chocolate ganache into that cooled, golden crust. Refrigerate until it firms up.
05 -
Beat the remaining powdered sugar with heavy cream until those firm peaks form.
06 -
Gently fold the whipped cream into the mint-flavored base until the mix thickens nicely. Spread this over the ganache layer.
07 -
Sprinkle chopped Andes chocolates on top. Cover the dish loosely with plastic wrap.
08 -
Refrigerate for at least 2 hours or freeze for 30–60 minutes until it’s set and solid.
# Additional Notes:
01 -
Dip your knife in warm water and dry it between slices for perfect cuts.
02 -
You can make this ahead of time—it keeps for up to 7 days stored in the fridge.
03 -
Store it frozen for up to 3 months and thaw before serving.