Chocolate Mint Pie

Indulge in this Christmas Chocolate Mint Pie—flaky pie crust, chocolate ganache, and no-bake mint cheesecake filling topped with pieces of Andes thin mints.

Author Amber Brady

Prep Time 30

Cook Time 40

Chill Time 2

Total Time 3 10

Yields servings

Ingredients

1 9-inch pie crust, homemade or store-bought

Chocolate Ganache

⅔ cup (159 ml) heavy cream
1 cup (170 g) semi-sweet chocolate chips

Mint No Bake Cheesecake Filling

12 oz (339 g) block-style cream cheese
1 ½ cups (180 g) powdered sugar, divided
1 to 2 tsp pure mint extract, not peppermint
3 drops liquid green food coloring
1 cup (237 ml) heavy cream
8 pieces Andes creme de menthe chocolates, chopped; optional, for garnish

Instructions

CRUST: Blind bake 1 empty 9-inch pie crust until golden brown. (See instructions on how to blind bake pie crust) Allow crust to cool completely. Chill the baked crust in the fridge/freezer to speed things along.
CHOCOLATE GANACHE: Combine ⅔ cup of heavy cream with 6 ounces of semi-sweet chocolate chips inside of a microwave-safe bowl or glass measuring cup. Microwave at half power in 30 second increments, stirring in-between each interval. Repeat until fully melted and smooth.
Once melted, immediately pour the chocolate onto the bottom of the baked pie crust. Place pie in the fridge or freezer to chill the chocolate until firm enough to top with the next layer.
MINT LAYER: Beat the cream cheese and 1 cup of powdered sugar together with an electric hand mixer inside of a large bowl until smooth. Add the mint extract (start with 1 teaspoon) and 3 drops or so of green food coloring. Mix until well-combined.
Whip the heavy cream and ½ cup of powdered sugar together until stiff peaks, using a stand mixer with the whisk attachment. Add the whipped cream to the mint cream cheese mixture. Use the electric hand mixer to beat the two mixtures together. Mixture should be very thick. (Taste and add more mint extract 1/2 tsp at a time, if desired.)
Spread filling evenly on top of the layer of chilled ganache. Sprinkle chopped pieces of Andes mints on top of the chocolate mint pie.
Gently cover with plastic wrap. Chill the pie in the fridge for 2+ hours or until firm. Alternately chill the pie in the freezer for 30-60 minutes if desired, to speed things along.

Notes

CUT: To cut the pie, run a knife under hot water and dry it off with a towel before making each cut. This pie will serve 8-12 people, depending on the size of the slice. We prefer smaller pieces, since this chocolate mint pie is rich.
STORE: Cover any leftovers with plastic wrap or foil and store in the fridge up to 5-7 days.
FREEZE: To freeze, cover the chocolate mint pie tightly with plastic wrap and foil and freeze up to 3 months. Thaw in refrigerator overnight before serving.

Nutrition