This Mint Chocolate Chip Pie is a refreshing, no bake dessert that uses real mint! ! It’s super easy to make and will certainly be a crowd pleaser.
Mint Chocolate Chip Pie
As summer comes to a close, this Mint Chocolate Chip Pie is the great way to celebrate. What makes this pie really special is that it uses actual real mint. Fresh mint is infused into heavy cream before it’s whipped up with cream cheese and lots of mini chocolate chips. Don’t worry, there are also instructions for making this with mint extract if you don’t have fresh available. This pie can be a great no bake pie option, using either an Oreo Cookie Pie Crust or this awesome gluten-free Chocolate Pie Crust.
How to Make Mint Cream
The mint infused cream is the backbone of this Mint Chocolate Chip Pie. Basically, you are going to take fresh mint and steep it with scalded cream. It adds a really nice earthy depth to this pie that really pronounces the fresh mint flavor. However, the downside is that you’ll need to make the cream ahead of time and completely chill it before you are able to whip it. If your cream is at all warm, it will not whip up!
I do recommend adding in a touch of real mint extract to the filling to make that flavor pop. If you want to skip the fresh mint, you’ll just increase the amount of extract.
To make the mint cream you’ll want to:
- First, clean the mint really well! Mint can be gritty so wash and dry the mint leaves well.
- Next, you’ll rough up the mint leaves. Bruising the mint releases the oils from the leaves to infuse the cream.
- Place the cream in a small pot and heat until bubbles start to form around the edges. Place the bruised mint leaves in the pot and submerge all of the mint leaves in the cream.
- Cover and let it infuse for about 30 minutes to 1 hour. Check it at 30 minutes and see how the cream tastes. If the flavor isn’t strong enough yet, let it steep for the full hour. If you steep it for longer than an hour, it can start to taste grassy.
- Strain the mint leaves, pressing down gently to get all of the essence out of the leaves.
- Once the cream has cooled, place a lid on and refrigerate until completely cool (at least 8 hours or preferably overnight). If your cream has any heat left in it, it will not whip up at all.
METHODS TO MAKE A NO BAKE PIE
There are a few different ways to make a no-bake cheesecake style pie. This pie uses cream that has been whipped to stiff peaks to act as the stabilizer. It’s then folded into a flavored cream cheese mixture. It is so creamy and tangy, but a little less stable than other methods of making a no-bake pie that uses gelatin or egg whites.
I prefer this method because it has the best flavor and texture. To make up for the stability factor, freeze the pie for 30 – 60 minutes before serving. It will result in an excellent texture, with all the creaminess that makes this method the best.
HOW TO DECORATE AND GARNISH
As this is such a simple pie, a simple garnish will do the trick. You can top with some additional chocolate chips and whipped cream, or top it with cleaned and dried fresh mint for a picture perfect presentation.
Check out this post about making whipped cream, or alternatively this post about making chocolate whipped cream to top it with!
How to Serve a No Bake Cheesecake Pie
This pie should be served very chilled. It can be made up to 2 days ahead of time, if stored in the refrigerator, or up to 1 month if frozen.
If serving from the refrigerator, I recommend placing the pie in the freezer for 30 – 60 minutes before serving, though it’s not essential.
To serve from the freezer, let the pie sit at room temperature until it’s easy to cut into it, about 15-30 minutes, depending on how warm your kitchen is.
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This Mint Chocolate Chip Pie is a refreshing no-bake dessert that uses real mint to flavor it! To make this pie using fresh mint you’ll infuse heavy cream with fresh mint. This step needs to be done at least 8 hours before you make the pie, so make sure to plan ahead. If you wish to skip this step and just use peppermint extract, that is an option too. The pie takes on a natural light green hue if you infuse the cream with mint, but it is very subtle.
- 1 cup (227 g) heavy cream
- 1 bunch fresh mint (roughly 2 ounces)
- 8 ounces (113 g) cream cheese, softened
- 1/2 cup (100 grams) granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract (see note)
- 1 cup (175 g) mini chocolate chips
- Prepare the Oreo Crust or Gluten Free Chocolate Crust and chill. Set aside.
- Make mint cream: Wash and dry the mint leaves. Heat the cream in a small pot until simmering around the edges. Remove from heat and bruise the mint leaves with your hands before adding to the pot. Stir the mint to completely submerge into the cream. Cover the pot and let steep for 30-60 minutes. Once infused, strain the cream and squeeze the mint leaves tightly to remove any excess cream. Refrigerate the cream until completely cold, preferably overnight.
- Make the filling: Whip the heavy cream with a hand mixer or a stand mixer fitted with a whisk attachment, until stiff peaks form. Set aside.
- Add the cream cheese and sugar to the now empty bowl. Beat on medium speed until completely smooth, about 2 minutes. Scrape down the sides of the bowl and add vanilla extract and mint extract. Beat for an additional 30 seconds.
- Add ⅓ of the whipped cream to the cream cheese mixture and mix it in with a rubber spatula by hand until it the filling has lightened up.
- Fold in the remaining whipped cream and the chocolate chips, being careful not to deflate the whipped cream.
- Place the mint filling in the prepared pie crust and smooth over the top. Top with additional chocolate chips if desired.
- Place in the refrigerator to set up. It needs at least 4 hours chilling time, but preferably overnight or 12 hours.
- You can omit the fresh mint infused cream and instead increase the amount of extract to 3/4 teaspoon.
- This pie can be made up to 2 days ahead of time if stored in the refrigerator or up to 1 month if frozen. If serving from the refrigerator I recommend placing the pie in the freezer for 30 – 60 minutes before serving, though it’s not essential. To serve from the freezer let the pie sit at room temperature until it’s easy to cut into it, about 15-30 minutes, depending on how hot your kitchen is.
Keywords: mint chocolate chip pie