Chocolate Mint Parfait Pie

CHOCOLATE MINT PARFAIT PIE

CRUST
10 Pepperidge Farm Milano mint cookies, finely ground
6 Oreo cookies, finely ground
2 Tbsp butter, melted

CHOCOLATE FILLING
1 8-oz. pkg. cream cheese, softened
1/2 cup powdered sugar
1/4 cup heavy whipping cream
6 oz. semisweet chocolate, finely chopped
1 tsp. vanilla
1 cup heavy whipping cream, stiffly beaten

MINT FILLING
1 8-oz. pkg. cream cheese, softened
1/4 cup powdered sugar
4 oz. white chocolate
1/4 cup heavy cream
1 c. heavy cream, stiffly beaten
1 drop green food coloring
1/2 cup Andes mint baking pieces

MINT GANACHE & GARNISH
4 oz. mint-flavored chocolate, chopped
1/2 cup heavy whipping cream
Additional sweetened whipped cream
Andes mint baking chips

Preheat oven to 350 degrees. Combine cookie crumbs and butter. Press onto bottom and up sides of a 9-inch pie dish. Bake for 8 min. Remove from oven and cool.

For mint ganache, heat the whipping cream and chopped mint chocolate until melted. Set aside until needed. If necessary, heat slightly until of spreading consistency.

For mint filling, beat the cream cheese and powdered sugar until light and fluffy. Heat the 1/4 cup whipping cream and and stir in white chocolate until melted. Blend into cream cheese mixture along with the food coloring. Fold in whipped cream. Spread into prepared crust, smoothing top. Spread with 1/2 of the mint ganache. Chill while preparing chocolate filling.

For chocolate filling, in a large mixing bowl beat the cream cheese and powdered sugar until light and fluffy. Heat the 1/4 cup whipping cream and stir in the semisweet chocolate until melted. Blend into cream cheese mixture along with vanilla. Fold in whipped cream. Spread over mint filling, smoothing top. Spread remaining mint ganache over filling and chill until firm. Decorate edge of pie with sweetened whipped cream and additional mint pieces.

Patricia Lapiezo
Category: Open