- Food and Cooking
Mint White Chocolate 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 for 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.)
Photo by LynnKK
- Prep time: 45 min
- Cook time: 4 hours 15 min
- Ready in: 5 hours
- Yields: 6
- 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.
- 1/2 cup heavy whipping cream
- 3 tablespoons sugar -- confectioners or granulated
- 1/4 teaspoon real vanilla
- 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.
- 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.
- Scrape down the sides of the mixing bowl to make sure all ingredients are well mixed.
- 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.
- When the last egg has had its 5 minutes, spread the filling into the prepared crust. Smooth the top and make some pretty swirls.
- For the topping, combine the heavy cream, sugar and vanilla and whip on high until the cream forms stiff peaks.
- Chill for at least 4 to 5 hours before serving.
The handy dome will protect your pie while chilling and if there are any leftovers.
Beautiful and unique. A moment of spring every day of the year.
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.