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Mint White Chocolate Silk Pie

Updated on July 12, 2014
Creme de menthe silk pie
Creme de menthe silk pie

Silky Mint Pie With A Chocolate Crust

Here is a cool, smooth dessert that works well as a festive end to many a meal. Great as a refreshing dessert for a summer day, it is also perfect forĀ a St. Patrick's Day's feast. This minty silk pie can also welcome spring, accompany you to the Derby or celebrate the winter holidays. It is that good, and versatile, too.

This recipe is a combination of a dessert my mother served every Christmas and a French silk pie. My mother's 1950s concoction was essentially Grasshopper Pie: marshmallows, whipped cream and creme de menthe in a chocolate cookie crust. I decided to update it a bit by replacing the marshmallow base with the chocolate silk pie my family loves. With a couple of tweaks, like replacing the dark chocolate with white chocolate and a jigger of creme de menthe.

I gave it a whirl this St. Patrick's Day and it got thumbs up from the gang. The cookie crust is super easy to make, and you can find gluten free sandwich cookies to make it something even this mom can eat. If gluten is no problem, go with regular cookies.

Make sure you chill it well and store it in the refrigerator if you have leftovers.(I have heard of leftovers, but they are rare in this household.)

Enjoy!

Photo by LynnKK

  • Prep time: 45 min
  • Cook time: 4 hours 15 min
  • Ready in: 5 hours
  • Yields: 6

Ingredients

  • Crust:
  • 1 1/2 cups chocolate sandwich crumbs.The crumbs can be made by bashing with a rolling pin in a plastic bag or processing in a blender or food processor.
  • 2 tablespoons melted butter
  • Pie Filling:
  • 4 ounces white chocolate melted -- cool but still runny enough to pour
  • 1 cup unsalted butter at room temperature
  • 1 cup granulated sugar -- extra fine sugar if available
  • pinch of salt
  • 3 tablespoons creme de menthe liquor
  • 4 eggs -- pasteurized eggs recommended.. Unpasteurized eggs can very rarely cause food borne illness. Use if you are confident of their source.
  • Topping:
  • 1/2 cup heavy whipping cream
  • 3 tablespoons sugar -- confectioners or granulated
  • 1/4 teaspoon real vanilla

Instructions

  1. For the crust, combine the cookie crumbs with the melted butter. Press into the bottom and sides of a pie plate/pan. Set aside and get busy with the filling.
  2. For the filling start by combining the sugar and butter with an electric mixer. A stand mixer is best, but a handheld one will work if there is no alternative. Beat the sugar and butter for about 3 minutes at a medium high speed. Mix in the creme de menthe and cooled chocolate and beat for about 30 seconds.
  3. Scrape down the sides of the mixing bowl to make sure all ingredients are well mixed.
  4. Add the eggs one at a time. Beat for a full five (5) minutes after adding each egg. You will be beating for a total of 20 minutes to increase the volume of the eggs and avoid a grainy texture.
  5. When the last egg has had its 5 minutes, spread the filling into the prepared crust. Smooth the top and make some pretty swirls.
  6. For the topping, combine the heavy cream, sugar and vanilla and whip on high until the cream forms stiff peaks.
  7. Chill for at least 4 to 5 hours before serving.
Nordic Ware Natural Aluminum Commercial Hi-Dome Covered Pie Pan
Nordic Ware Natural Aluminum Commercial Hi-Dome Covered Pie Pan

The handy dome will protect your pie while chilling and if there are any leftovers.

 
Red Pomegranate Handmade Green and Purple Pansy Flower Canape Salad Dessert Plate
Red Pomegranate Handmade Green and Purple Pansy Flower Canape Salad Dessert Plate

Beautiful and unique. A moment of spring every day of the year.

 
KitchenAid KSM150PSGA Artisan Series 5-Qt. Stand Mixer with Pouring Shield - Green Apple
KitchenAid KSM150PSGA Artisan Series 5-Qt. Stand Mixer with Pouring Shield - Green Apple

If you are going to start making silk pies, you need this. It also helps create hundreds of other scrumptious dishes. I love mine -- I couldn't feed my family without it.

 

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    • Lynn Klobuchar profile image
      Author

      Lynn Klobuchar 3 years ago from Minneapolis, Minnesota

      @norma-holt: Thanks!

    • norma-holt profile image

      norma-holt 3 years ago

      I gain a couple of pounds just reading the recipe. Looks delicious and nicely presented. Well done.

    • profile image

      katiesnow 3 years ago

      I bet the topping would be great on a multitude of different desserts!

    • Lynn Klobuchar profile image
      Author

      Lynn Klobuchar 3 years ago from Minneapolis, Minnesota

      Thanks! It is a little different but very good!

    • Elsie Hagley profile image

      Elsie Hagley 3 years ago from New Zealand

      Yummy I would love this, it looks so welcoming, my mouth is watering. Thanks for the recipe.

    • Lynn Klobuchar profile image
      Author

      Lynn Klobuchar 3 years ago from Minneapolis, Minnesota

      @SusanDeppner: Hehehe! It is pretty luscious. And easy if you have a stand mixer. Thanks for the visit.

    • SusanDeppner profile image

      Susan Deppner 3 years ago from Arkansas USA

      Ooooooh, aaaaahhhhhh. (That's a good sound.)