Ingredients with Measurements:
- 1 9-inch pie crust
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cups whole milk
- 3 egg yolks
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1/2 cup mini chocolate chips
- Fresh mint leaves for garnish (optional)
Special equipment needed:
- Pie dish
- Whisk
- Saucepan
- Mixing bowl
- Electric mixer
- Plastic wrap
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Bake the pie crust according to the package instructions and let it cool completely.
3. In a saucepan, heat the heavy cream until it starts to simmer. Remove from heat and add the semi-sweet chocolate chips. Whisk until the chocolate is melted and smooth.
4. Pour the chocolate mixture into the cooled pie crust and spread it evenly. Place the pie in the refrigerator to chill.
5. In a mixing bowl, whisk together the sugar, cornstarch, and salt.
6. In a saucepan, heat the milk until it starts to simmer.
7. In a separate bowl, whisk the egg yolks. Slowly pour the hot milk into the egg yolks while whisking constantly.
8. Pour the egg yolk mixture back into the saucepan with the remaining milk. Whisk constantly over medium heat until the mixture thickens and starts to boil.
9. Remove from heat and stir in the vanilla and peppermint extracts.
10. Pour the mixture over the chocolate layer in the pie crust.
11. Sprinkle the mini chocolate chips on top of the mint layer.
12. Cover the pie with plastic wrap and refrigerate for at least 2 hours or until set.
13. Garnish with fresh mint leaves before serving (optional).
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Chilling time: 2 hours
Temperature:
Bake the pie crust at 375°F.
Serving size:
This recipe makes 8 servings.
Nutritional information:
Calories per serving: 480
Fat per serving: 29g
Saturated fat per serving: 16g
Cholesterol per serving: 110mg
Sodium per serving: 190mg
Carbohydrates per serving: 52g
Fiber per serving: 2g
Sugar per serving: 36g
Protein per serving: 6g
Substitutions for ingredients:
- You can use a store-bought or homemade graham cracker crust instead of a regular pie crust.
- You can use dark chocolate chips instead of semi-sweet chocolate chips.
- You can use almond milk or coconut milk instead of whole milk.
- You can use egg substitutes or flax eggs instead of egg yolks.
Variations:
- You can add green food coloring to the mint layer for a more vibrant color.
- You can use white chocolate chips instead of semi-sweet chocolate chips for the chocolate layer.
- You can add chopped nuts or crushed cookies on top of the pie for extra texture.
Tips and tricks:
- Make sure to let the pie cool completely before adding the mint layer.
- Use a whisk to make sure the mint layer is smooth and free of lumps.
- You can use a double boiler to melt the chocolate chips instead of a saucepan.
- You can use a hand mixer or a stand mixer to whisk the egg yolks.
Storage instructions:
Store the pie in the refrigerator for up to 3 days.
Reheating instructions:
Serve the pie chilled.
Presentation ideas:
Serve the pie on a cake stand or a decorative plate.
Garnishes:
Garnish the pie with fresh mint leaves.
Pairings:
Serve the pie with a cup of coffee or hot chocolate.
Suggested side dishes:
Serve the pie with a side of whipped cream or vanilla ice cream.
Troubleshooting advice:
- If the mint layer is too thin, you can add more cornstarch to the mixture.
- If the chocolate layer is too thick, you can add more heavy cream to the mixture.
Food safety advice:
Make sure to refrigerate the pie after adding each layer to prevent bacterial growth.
Food history:
Mint chocolate chip is a popular ice cream flavor that originated in the United States in the 1960s.
Flavor profiles:
This pie has a rich chocolate flavor with a refreshing mint taste.
Serving suggestions:
Serve the pie as a dessert after a family dinner or a holiday meal.
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Taste: Rich, Creamy, Minty, Chocolatey, Sweet