Mint Chocolate Cream Pie
Mint Chocolate Cream Pie is absolutely delicious, decadent, minty and chocolatey with a splash of Bailey's Irish Cream in the mix!
Servings: 8 servings
Calories: 855kcal
Ingredients
For the Crust:
- 1 ½ cup cream filled chocolate sandwich cookies like Oreos crushed about 12 cookies
- 6 tablespoons melted butter
For the Pie Filling:
- 4 large egg yolks beaten
- 1 ½ cups granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon instant coffee
- 2 ½ cups heavy cream
- ½ cup milk
- ¼ cup Baileys Irish Cream
- 1 tablespoon butter
- 1 tablespoon pure vanilla extract
For the Mint Whipped Cream:
- 1 cup cold heavy whipping cream
- ½ cup powdered sugar
- 1 tablespoon cornstarch
- ¼ teaspoon mint extract add ½ teaspoon if you want a stronger mint flavor
- 3 drops green food coloring
- OPTIONAL: chocolate sauce plain whipped cream, andys mint candy for garnish, and green sprinkles for garnish
Instructions
For the chocolate crust:
- Add crushed chocolate sandwich cookies and melted butter to a medium bowl and whisk together.
- Liberally spray the bottom and sides of a springform pan with non-stick baking spray.
- Gently press the chocolate crust into the bottom of the springform pan and up the sides of the pan.
- Place the completed crust filled springform pan in the freezer and preheat the oven to 300 degrees. Once the oven is set, bake the crust for 10 minutes then cool on a wire rack.
- Once cooled, place the springform pan back in the freezer.
For the pie filling:
- Mix together egg yolks and granulated sugar on medium high speed in the bowl of your mixer. Next add in cornstarch, salt, cocoa powder and instant coffee and lower speed.
- Lastly, add in heavy cream, milk, and Baileys Irish Cream and whisk together scraping down the sides and bottom to thoroughly blend mixture.
- Transfer mixture from mixing bowl to large pot over medium heat on your stove until mixture begins to boil whisking the entire time.
- Once filling has thickened significantly, turn off heat and swirl in butter and vanilla and whisk together until glossy and smooth. Let mixture chill until it is barely warm.
- After the filling has cooled a bit, add it to the cookie crust and smooth out until even.
- Place the pie back in the freezer for 1 hour.
For the Mint Whipped Cream:
- Make the whipped cream, add heavy cream to the bowl of your mixer and beat on high speed.
- Once peeks slowly begin to develop, add in powdered sugar, cornstarch, mint extract, and green food coloring until heavy peaks have formed.
- Evenly spread the mint whipped cream over the top of the chocolate pie and refrigerate pie until ready to serve. (Gently remove the pie from the sides of the springform pan before serving).
Notes
- Avoid Clumping : Be sure the cornstarch fully incorporates into the milk and heavy cream before adding the egg yolks while preparing the filling. This simple step ensures a smooth, creamy pudding.
- Whisk Frequently: Dairy is prone to scorching quite quickly when heated; this affects both flavor and texture. To avoid this, whisk the entire bottom of the pan including the edges.
- Prevent the Thin Skin: As pudding mixtures cool they can develop a thin “skin” over the surface. If you’re not someone who enjoys that, cover the filling with plastic wrap as soon as you’ve filled your crust. Make sure the entire surface is touching the plastic. Move to the freezer and allow it to set.
- Get Creative: Don’t be afraid to have fun. Create large peaks with whipped cream, sprinkle on chocolate shavings or draw on leprechauns with green icing. Do you!
- Crushing the Oreos: Place them in a ziploc bag and pound them with a rolling pin or meat pounder to break them up into fine pieces.
Nutrition
Calories: 855kcal | Carbohydrates: 78g | Protein: 6g | Fat: 58g | Saturated Fat: 34g | Cholesterol: 262mg | Sodium: 277mg | Potassium: 226mg | Fiber: 2g | Sugar: 59g | Vitamin A: 1985IU | Vitamin C: 0.7mg | Calcium: 110mg | Iron: 3.3mg