Mint Chip Pie – Bake from Scratch

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mint chip pie with whipped cream on white background baking recipe

You’re not dreaming—this spectacular deal with was impressed by your favourite grasshopper cake. With darkish chocolate studded all through its irresistible inexperienced inside, this Mint Chip Pie is sort of too fairly to eat. Nearly.

Mint Chip Pie

Makes 1 (9-inch) pie


  • Black Cocoa Pie Dough (recipe follows)
  • 1 ½ cups (360 grams) chilly heavy whipping cream
  • 12 ounces (340 grams) cream cheese, softened
  • 1 ½ cups (180 grams) confectioners’ sugar
  • ¼ teaspoon kosher salt
  • ½ teaspoon (2 grams) peppermint extract
  • Inexperienced gel meals coloring*
  • ⅓ cup (57 grams) finely chopped 70% cacao darkish chocolate
  • Sweetened Whipped Cream (recipe follows)
  • Garnish: chocolate shavings


  1. Preheat oven to 400°F (200°C).
  2. On a evenly floured floor, roll Black Cocoa Pie Dough right into a 12-inch circle. Gently switch to a 9-inch pie plate, urgent into backside and up sides. Trim dough even with fringe of plate, if mandatory. Freeze till agency, about half-hour.
  3. Prime Black Cocoa Pie Dough with a bit of parchment paper, letting ends prolong over edges of plate. Add pie weights.
  4. Bake till edges look dry, 15 to twenty minutes. Rigorously take away parchment and weights. Bake till crust is totally dry, 5 to 7 minutes extra. Let cool fully on a wire rack.
  5. Within the bowl of a stand mixer fitted with the whisk attachment, beat chilly cream at medium-high pace till mushy peaks kind. Switch to medium bowl.
  6. Clear bowl of stand mixer. Utilizing the paddle attachment, beat cream cheese at medium pace till easy, about 2 minutes. Add confectioners’ sugar and salt, and beat at low pace till easy, about 4 minutes, stopping to scrape sides of bowl midway by means of mixing. Utilizing a spatula, gently fold in whipped cream simply till mixed. Fold in peppermint extract and inexperienced meals coloring as desired. Fold in chopped chocolate. Pour into cooled ready crust, and utilizing a small offset spatula, easy prime. Refrigerate till filling is about, 5 to six hours.
  7. Place Sweetened Whipped Cream in a big pastry bag fitted with giant St. Honoré piping tip (Wilton No. 125). On outdoors fringe of filling, pipe a 11/2 -inch diagonal line going towards heart. Beginning on the midway level of piped line, pipe one other 1½ -inch diagonal line in other way, slight overlapping finish of earlier line. (It’s going to appear like an offset “V.”) Repeat sample round edges. Refrigerate till able to serve. Garnish with chocolate shavings, if desired.


*We used Wilton Icing Colour in Leaf Inexperienced.


Black Cocoa Pie Dough

Makes 1 (9-inch) crust


  • 1½ cups (188 grams) all-purpose flour
  • ¼ cup (50 grams) granulated sugar
  • ¼ cup (21 grams) black cocoa powder
  • 1 teaspoon (3 grams) kosher salt
  • ⅔ cup (150 grams) chilly unsalted butter, lower into small cubes
  • 1 giant egg (50 grams)


  1. Within the work bowl of a meals processor, place flour, sugar, black cocoa, and salt; pulse till mixed. Add chilly butter and egg, pulsing simply till mixed and combination holds collectively when pressed, 24 to pulses. Prove dough onto a evenly floured floor, and form right into a disk. Wrap in plastic wrap, and refrigerate for at the least 1 hour.


Sweetened Whipped Cream

Makes about 2 cups


  • 1 cup (240 grams) chilly heavy whipping cream
  • ¼ cup (50 grams) granulated sugar


  1. Within the bowl of a stand mixer fitted with the whisk attachment, beat cream and sugar at medium-high pace till medium-soft peaks kind, about 3 to five minutes. Use instantly or refrigerate till prepared to make use of. Greatest used identical day.



Earlier articleBirthday “Pie”
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