American Pie Council

2018 Amateur Entry

 

After Dinner Mint Pie

After Dinner Mint Pie
Jennifer Nystrom, Clarksville, OH
Crust:
1 ½ cups Chocolate Graham Cracker Crumbs
2 Tablespoons granulated sugar
6 tablespoons unsalted butter, melted
Filling:
6 ounces (about 1 cup) Semi-sweet chocolate chips
3 ounces heavy whipping cream
8 ounces cream cheese, softened
1/3 cup granulated sugar
1 cup heavy whipping cream
1 teaspoon vanilla
1 cup chopped Chocolate Crème de Menthe candies
Topping:
1 cup heavy whipping cream
1 teaspoon vanilla
2 tablespoons granulated sugar
Garnish:
¼ cup chopped Chocolate Crème de Menth candies
For the crust, preheat the oven to 375 degrees.
In a 9 inch, deep dish pie plate, mix well the melted butter, chocolate graham cracker crumbs and the brown sugar. Press evenly on the bottom and up the sides of the pie plate. Bake in a preheated, 375 degree oven for 8 minutes. Remove from the oven to cool completely.
To make the filling, place the chocolate chips in a medium heat-resistant bowl. In a glass measuring up, heat the cream in the microwave at 30 second bursts until boiling. Immediately pour the hot cream over the chocolate chips. Let stand for about 3 minutes.
After standing for 3 minutes, stir the chocolate chips and cream until the chocolate chips are completely melted and the mixture is smooth and shiny. Set aside to cool.
In the bowl of a stand mixer, beat the softened cream cheese, vanilla and sugar until well incorporated and fluffy. Add the cooled ganache and beat until fluffy. By hand, stir in the chopped chocolate crème de menthe candies.
Spread the chocolate mixture into the cooled pie crust. Refrigerate at least 2 hours.
When ready to serve, whip the heavy whipping cream with the vanilla and the sugar until stiff peaks form. Pipe onto refrigerated pie and sprinkle additional chopped crème de menthe candies over the top. Serve.