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Mint Chocolate Chip Pie

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5 from 1 review

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.

Ingredients

  • 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

Instructions

  1. Prepare the Oreo Crust or Gluten Free Chocolate Crust and chill. Set aside.
  2. 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.
  3. 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. 
  4. 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.
  5. 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.
  6. Fold in the remaining whipped cream and the chocolate chips, being careful not to deflate the whipped cream.
  7. Place the mint filling in the prepared pie crust and smooth over the top. Top with additional chocolate chips if desired.
  8. Place in the refrigerator to set up. It needs at least 4 hours chilling time, but preferably overnight or 12 hours.

Notes

  1. You can omit the fresh mint infused cream and instead increase the amount of extract to 3/4 teaspoon.
  2. 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.

Find it online: https://everydaypie.com/mint-chocolate-chip-pie/