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A slice of mint chocolate cream with with a dollop of fresh whipped cream, a sprinkle of cocoa, and a mint leaf
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5 from 1 vote

Mint Chocolate Cream Pie with Chocolate Cookie Crust

A luxurious creamy dark chocolate custard with a hint of refreshing mint over a chocolate cookie crust finished with a dollop of fresh whipped cream.
Prep Time20 minutes
Cook Time25 minutes
Total Time6 hours 43 minutes
Course: Dessert
Cuisine: American, French
Servings: 10
Calories: 463kcal
Author: Judy Purcell

Equipment

Ingredients

Chocolate Cookie Crust

  • 1 1/3 cups chocolate cookie crumbs approximately 20 sandwich cookies, cream removed
  • 1/3 cup butter
  • 1/4 cup sugar
  • 1 egg white lightly beaten (use egg white from custard prep)

Custard Cream Filling

  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon sea salt
  • 4 large egg yolks
  • 3 cups whole milk
  • 5 ounces fine-quality bittersweet chocolate (not unsweetened), melted
  • 2 ounces unsweetened chocolate melted
  • 2 tablespoons butter
  • 2 teaspoons mint flavoring to taste, or 6 drops of peppermint essential oil
  • 1 teaspoon pure vanilla extract

Whipped Cream Topping

  • 3/4 cup chilled heavy cream
  • 1 tablespoon powdered sugar or honey

Instructions

For the Cookie Crust

  • Heat oven to 375°F. Remove any filling from sandwich cookies. Pulse cookies in food processor to create crumbs. Add sugar to processor and with the cookie crumbs and pulse a couple of times to mix in.
  • In a small mixing bowl, stir together crumb mixture with melted butter, and press on bottom and up side of a 9-inch pie dish.
  • Brush the crust with egg white (this will help stabilize the crust when sliced). Bake until set, about 6 minutes; set aside to cool on a wire rack.

For the Custard Filling

  • Melt chocolate according to package directions (see Recipe Notes for double boiler instructions) or place the chocolate in a microwave-safe bowl, and start by heating in a microwave 1 minute and then in 30-second increments, stirring the chocolate as it melts. Stirring is important as it usually melts on the bottom of the bowl and needs to be agitated to melt properly. Continue to heat and stir until chocolate is smooth; set aside.
  • In a 3-quart saucepan, whisk together sugar, cornstarch, and salt until combined. Gently whisk yolks and milk together and then add to the sugar mixture in the saucepan in a steady stream while whisking. Bring to a simmer over medium heat, stirring with a whisk slowly at first then actively as it thickens (8 to 10 minutes). Once the consistency is like a thick pudding, simmer 1 more minute while continuing to stir.
  • Set a fine mesh sieve over a mixing bowl and strain filling through the sieve into the bowl. Whisk in melted chocolate, butter, mint flavoring, and vanilla. Taste and add more mint flavoring, if desired, keeping in mind the mint will taste stronger once cooled.
  • Trim a piece of parchment paper to fit directly on the surface of the pudding mixture. Butter one side of the paper and place it butter-side-down on the surface of filling. If you have time, you can allow the pudding to cool at room temperature, about 2 hours. Otherwise, place the pudding in an ice water bath to cool for 20 to 30 minutes. (Prepare an ice water bath by placing ice and water in the bottom 1/3 of a larger mixing bowl and place the bowl of custard in the larger bowl being careful not to allow any of the water to spill into the custard.)
  • Spoon cooled filling into prepared cookie crust, smooth top with a spatula and cover with plastic wrap. Refrigerate for at least 6 hours.

For the Whipped Cream Topping

  • Just before serving, whip cream with sugar in a bowl using an electric mixer until it just holds stable, but soft peaks. Serve with pie.

Video

Notes

RECIPE TIPS: 
  • Making cookie crumbs—If you don't have a food processor, put the cookies in a plastic bag and smash them with a mallet or rolling pin. Ideally, you do not want big chunks in the crust but they are not a deal-breaker!
  • Whip up an egg white to brush on the surface of any cookie crumb pie crust and prebake for a more stable crust that won't fall apart when you cut it.
  • Melting chocolate—A double boiler can be easily assembled with a medium saucepot and a medium-large ceramic or glass bowl that fits over the top of the pot. Stirring is important as it usually melts on the bottom of the bowl and needs to be agitated to melt properly.
  • Choose quality chocolate—The key to getting that deep, dark, not-too-sweet chocolate flavor starts with the chocolate you choose. I like to use Ghirardelli bittersweet chocolate chips (65%) and unsweetened bar chocolate (100%) to make a pie that is certainly sweet but balanced.
  • If your pie filling is runny, you may need to keep it on the heat longer. The eggs and milk will react and coagulate to reach optimal thickening. Be patient.
  • Pie (without topping) can be chilled up to 2 days in advance
  • Freeze for later. This chocolate cream pie freezes well, though the crust will be a little softer.
 
RECIPE VARIATIONS: 
  • Flavor with orange, raspberry, cherry, cinnamon, almond, or hazelnut essential oil
  • Mix 2 teaspoons of instant espresso into custard with the melted chocolate for a more intense chocolate flavor.
  • Substitute gluten-free chocolate sandwich cookies for the crust for a Gluten-Free pie.
 

Nutrition

Calories: 463kcal | Carbohydrates: 45g | Protein: 7g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 131mg | Sodium: 324mg | Potassium: 272mg | Fiber: 2g | Sugar: 30g | Vitamin A: 750IU | Vitamin C: 1mg | Calcium: 158mg | Iron: 2mg