Mint Chocolate Chip Pie
Author: 
 
Ingredients
  • CRUST:
  • 2 cups flour
  • 1 teaspoon salt
  • ½ cup cold butter
  • ½ cup cold shortening
  • ¼ cup buttermilk
  • 1 tablespoon vodka (or vinegar)
  • FILLING:
  • 2 cups (1 pint) heavy whipping cream (divided)
  • 1 cup white chocolate chips
  • green food color
  • ¾ teaspoon peppermint extract
  • 8 ounces cream cheese, softened
  • 1 cup powdered (plus 2 tablespoons) sugar, divided
  • ¼ teaspoon unflavored gelatin (optional, to stabilize the whipping cream)
  • 1 teaspoon water
  • ¼ cup mini chocolate chips
Instructions
  1. CRUST: In medium bowl, combine flour and salt. Cut butter into small cubes. Add butter and shortening and use pastry blender or fingers to combine. Mixture should have small lumps of fats visible - no larger than peas.
  2. In a small measuring cup, combine buttermilk and vodka (or vinegar). Add all at once to dry ingredients and toss/stir just until combined.
  3. Place dough on generously floured surface. Sprinkle flour over the top and roll out to a thickness between ⅛-inch and ¼-inch, depending on preference. Place pie pan upside down on dough and cut circle about 1 inch larger all around than the pan.
  4. Slide flat baking sheet or cutting sheet under the dough and flip the pan and dough over. Gently ease the dough into the pan and fold excess over to make the dough come to just above the top edge of the pan. Flute the edge with your fingers. Chill for 30 minutes.
  5. Heat oven to 350 F.
  6. With a fork, poke holes in the sides and bottom of the crust. Carefully line with foil, allowing the foil to cover the top edge of the dough. Fill with pie weights (or beans, rice, or sugar) and bake for 45-60 minutes, or until light golden brown. Remove foil and weights and allow pie to cool completely.
  7. FILLING: in a small saucepan on lowest heat (or in the microwave using 15 second increments) heat ½ cup cream and white chocolate chips until chips are melted.Add a few drops of green food coloring and peppermint extract and stir well. Allow to cool.
  8. In a large bowl, beat cream cheese and powdered sugar together until smooth. Add white chocolate mixture and beat until incorporated. .
  9. In a medium bowl, beat remaining 1½ cups cream until soft peaks form.
  10. In a small cup in the microwave, or a small metal measuring cup or pan on the stove, heat the gelatin and water until gelatin is dissolved (this should happen very quickly...just 5-10 seconds in the microwave) and drizzle over the whipped cream while mixing on high speed. Add 2 tablespoons powdered sugar and beat until stiff peaks form.
  11. Fold approximately ⅔ of the whipped cream into the filling, fold in chocolate chips, and spoon into the cooled crust. Pipe or spread the remaining cream onto the top of the pie. Chill for several hours (or overnight) before serving.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=5470