Can we all just agree, right here, right now, that we all deserve a slice of pie? Right now?
This pie comes by the way of the new book Sally's Candy Addiction. This book is like an extended love letter to candy, and includes recipes for homemade candies, creative confections, and--my favorite--pies and cakes made with candy.
This recipe in particular struck my fancy because it reminded me of the sweet pleasure that was Andes mints, which were always in a bowl at my late grandmother's house. Those sweet chocolate-mint delights were always a forbidden pleasure that we couldn't have at home but was a-ok at grandma's house. This pie offers a sweet memory as well as a new creation to enjoy. Thanks, Sally!
MINT CHOCOLATE CREAM PIE
Prep time: 45 minutes
Total time: 6 hours, 45 minutes Makes: 8 servings
Every time I’ve made my chocolate cream pie, guests leave happy with the written recipe in hand. The last time I made it, I decided to add peppermint extract and chopped Andes® mints. The chocolate filling is a cross between thick chocolate pudding and smooth custard. The top is covered with fresh whipped cream and, when chilled properly, the pie slices easily and neatly. If I’m going to use the word “addictive” to describe any recipe in this cookbook, it’s this mint chocolate pie.
- 20 Oreo® cookies (regular, Double Stuf, or any creme‐filled chocolate cookie)
- 1⁄4 cup (1⁄2 stick; 57g) unsalted butter, melted
- 2 1⁄2 cups (590ml) whole milk
- 1⁄3 cup (67g) sugar
- 1⁄8 tsp salt
- 6 large egg yolks
- 2 tbsp cornstarch
- 6 tbsp butter (3⁄4 stick; 85g), cut into 6 equal pieces
- 8oz semi‐sweet chocolate, finely chopped
- 1 tsp vanilla extract
- 1⁄2 tsp peppermint extract
- 1 cup (240ml) cold heavy cream
- 1 tbsp confectioners’ sugar
- 1⁄2 tsp vanilla extract
- 1⁄3 cup (60g) chopped Andes® Crème de Menthe Thins
- food processor or blender
- 9‐in (23cm) pie dish
- handheld or stand mixer fitted with a whisk attachment
- Preheat oven to 350°F (180°C).
- Make the crust: In a food processor or blender, pulse the whole Oreos® into a fine crumb. Pour the cookie crumbs into a medium‐size bowl and stir in melted butter until combined. Press the mixture evenly into the bottom and up the sides of a 9‐in (23cm) pie dish. Use the bottom of a small glass or measuring cup to firmly press it down. Bake until the crust appears set, about 12–14 minutes. Remove from the oven and allow to cool in pie dish on a wire rack as you prepare the filling.
- Make the filling: Combine the whole milk, sugar, and salt in a medium‐size saucepan over medium heat. Whisk until all the sugar has dissolved, then bring to a gentle simmer, whisking occasionally.
- Working quickly as the whole milk mixture begins to simmer, whisk the egg yolks and cornstarch together in a medium‐size heatproof bowl until thick and smooth. Very slowly whisk in 1 cup (240ml) of the simmering whole milk mixture to slightly warm the egg yolk mixture. Then slowly whisk the egg yolk mixture into the remaining whole milk mixture in the saucepan. While continuing to slowly whisk, cook until the mixture is thick and big bubbles begin to burst on the surface. Remove pan from the heat and whisk in the butter, chocolate, and vanilla and peppermint extracts until completely smooth.
- Pour filling into the cooled crust, smoothing the top with a rubber spatula. Place a sheet of plastic wrap on top of the surface and refrigerate until filling is set, about 4–6 hours.
- Make the topping: When ready to serve the pie, with a handheld or stand mixer fitted with a whisk attachment, beat the cream, confectioners’ sugar, and vanilla extract on low speed in a large bowl until combined, about 1 minute. Increase the speed to high and beat until soft peaks form, about 2–3 minutes. Spread whipped cream over pie and garnish with chopped Andes® mints. Use a sharp knife to make neat cuts and serve chilled.
MAKE‐AHEAD TIP: The crust and filling can be prepared and assembled up to 4 days in advance. Cover tightly and store in the refrigerator. Prepare the whipped cream and garnish immediately before serving. Cover leftovers tightly and store in the refrigerator for up to 1 week.
Sally's Candy Addiction, First published in the United States of America in 2015 by Race Point Publishing, a member of Quarto Publishing Group USA Inc.
© 2015 text and photos by Sally McKenney