Chocolate Mint Cream Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">200g chocolate cookies (like Oreos, with filling removed)</li><li class="ingredients-single-item">85g unsalted butter, melted</li><li class="ingredients-single-item">20g granulated sugar</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the mint cream filling:</li><li class="ingredients-single-item">500ml heavy cream, divided</li><li class="ingredients-single-item">30g fresh mint leaves (or 1 tsp mint extract)</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">40g cornstarch</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">3-4 drops green food coloring (optional)</li><li class="ingredients-single-item">For the chocolate ganache:</li><li class="ingredients-single-item">120g dark chocolate (70% cocoa), finely chopped</li><li class="ingredients-single-item">120ml heavy cream</li><li class="ingredients-single-item">15g unsalted butter, at room temperature</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">200ml heavy cream</li><li class="ingredients-single-item">25g powdered sugar</li><li class="ingredients-single-item">½ tsp vanilla extract</li><li class="ingredients-single-item">Fresh mint leaves and chocolate shavings for garnish</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Fine-mesh sieve</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Medium saucepan</li><li class="equipment-single-item">Heatproof bowl</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin with the chocolate cookie crust. Preheat your oven to 180°C. In a food processor, pulse the chocolate cookies until they form fine crumbs. Add the melted butter, sugar, and salt, then pulse until the mixture resembles wet sand. The butter acts as a binder, helping the crust hold its shape once set.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Press the cookie mixture firmly and evenly into the bottom and up the sides of your pie dish. Use the bottom of a measuring cup to compact the crust – this prevents a crumbly texture after baking. Bake for 10-12 minutes until set but not burnt. The brief baking helps create a sturdy base that won't become soggy when filled. Cool completely on a wire rack.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>For the mint cream filling, begin by infusing the cream. Heat 300ml of the heavy cream in a saucepan until it just begins to simmer (tiny bubbles around the edge). Remove from heat, add the fresh mint leaves, cover, and let steep for 30 minutes. The warm cream will extract the oils from the mint leaves, creating a natural flavor that's more complex than extract alone.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the cream infuses, whisk together the egg yolks, sugar, cornstarch, and salt in a heatproof bowl until pale and thickened. This is called the "ribbon stage" – when lifted, the mixture should fall back onto itself in ribbons that briefly hold their shape before dissolving.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Strain the infused cream through a fine-mesh sieve, pressing on the mint leaves to extract maximum flavor. Return the cream to the saucepan and heat again until steaming. Carefully temper the egg mixture by slowly pouring about half of the hot cream into the eggs while whisking constantly. This gradually raises the temperature of the eggs without scrambling them.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour the tempered egg mixture back into the saucepan with the remaining cream and cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble. Continue cooking for 1-2 minutes more to ensure the cornstarch is fully activated. The mixture should coat the back of a spoon and when you run your finger through it, the line should hold.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Remove from heat and stir in the green food coloring if using. Transfer to a clean bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate until completely cooled, about 2 hours. The direct contact between the plastic and custard is crucial – air exposure will create a rubbery skin on top.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Once the mint custard has cooled, whip the remaining 200ml of heavy cream to soft peaks. Gently fold the whipped cream into the mint custard until fully incorporated but still light and airy. The folding technique (not stirring) preserves the air bubbles in the whipped cream, creating a mousse-like texture.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Pour the mint cream filling into the cooled chocolate crust, smoothing the top with an offset spatula. Refrigerate while you prepare the chocolate ganache.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the ganache, place the chopped chocolate in a heatproof bowl. Heat the cream in a small saucepan until it just begins to simmer, then pour over the chocolate. Let stand for 1 minute, then gently stir until smooth and glossy. The residual heat from the cream will melt the chocolate – avoid overheating which can make the ganache grainy.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Add the room temperature butter to the ganache and stir until incorporated. The butter adds shine and creates a silkier mouthfeel. Let the ganache cool slightly until it thickens but remains pourable, about 5-10 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Carefully pour the ganache over the mint filling, tilting the pie to create an even layer. Use an offset spatula to gently spread it to the edges if needed. Refrigerate until the ganache is set, at least 1 hour.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>For the whipped cream topping, whip the cream, powdered sugar, and vanilla extract until stiff peaks form. The powdered sugar contains a small amount of cornstarch which helps stabilize the whipped cream so it holds its shape longer.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Just before serving, pipe or spoon the whipped cream around the edge of the pie and garnish with fresh mint leaves and chocolate shavings. For the cleanest slices, use a knife dipped in hot water and wiped dry between cuts.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Store any leftovers covered in the refrigerator for up to 3 days, though the crust will gradually soften. The pie is best enjoyed within 24 hours of assembly when the contrast between the crisp crust and creamy filling is at its peak.</li></ol>