If you ask me what my favorite ice cream is, the answer will always be mint chocolate chip. It’s getting harder and harder to find the good stuff though; I’ve turned my nose up at brands with waxy chocolate and too much mint or coloring. It has to be just right!
For a fun twist on my favorite dessert, I created this refreshing Mint Chocolate Chip Pie. It’s soft and fluffy, lightly flavored, and laced with mini chocolate chips. (If you’re a purist you can substitute good quality dark chocolate instead.)
This pie would be wonderful for Christmas – or any time. But since I was making this for St. Patrick’s Day, I melted a few green candy melts, poured the candy into small heart molds, and then connected three of them with a dot of green chocolate and added a stem to create a shamrock. Several of those on top of the pie definitely added an Irish flair!
I’m one of those people who prefer the crust of a pie over the filling. In this case, the filling is delightful . . . but I’m still all about that crust! The thicker the better. This recipe will make two thin crusts, but I like rolling out a crust without worrying about getting the shape perfect, knowing that it will be big enough to cut out a perfect circle. You can make yours thinner if you prefer. Either way, you’ll still have some leftover crust. You could cut out shamrock shapes to decorate your pie, or just bake strips of crust, dusted with cinnamon sugar, for a treat. (C’mon – guilty pleasures are the best!)
|Mint Chocolate Chip Pie|| |
- 2 cups flour
- 1 teaspoon salt
- ½ cup cold butter
- ½ cup cold shortening
- ¼ cup buttermilk
- 1 tablespoon vodka (or vinegar)
- 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
- 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.
- In a small measuring cup, combine buttermilk and vodka (or vinegar). Add all at once to dry ingredients and toss/stir just until combined.
- 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.
- 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.
- Heat oven to 350 F.
- 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.
- 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.
- In a large bowl, beat cream cheese and powdered sugar together until smooth. Add white chocolate mixture and beat until incorporated. .
- In a medium bowl, beat remaining 1½ cups cream until soft peaks form.
- 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.
- 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.
May you have warm words on a cold evening,
a full moon on a dark night,
and the road downhill all the way to your door.
Oh, this is nice! I don’t go for the mint chocolate chip ice cream because of those flaws you point out. It’s rare to find a good brand. Now I can make my own, so to speak. I actually prefer peppermint stick ice cream, which is increasingly difficult to find, good or bad, and I’ll bet this recipe can easily be adapted for that. Many thanks!
If you want good mint chocolate chip ice cream (I’ve always called it chocolate chip mint, but apparently I’m in the minority) you really do have to make it yourself.
Which makes me wonder how this would taste frozen. Hmmmm, I may be testing that theory today 🙂
I crush candy canes and mix with Culver’s vanilla custard. They make a mint explosion that would be great in this pie.
You’re right! I could really see this as a nice Christmas dessert. Thanks for stopping by, Maggie!
We share the same favourite ice cream! We don’t get mint chocolate chip ice cream flavor here in Switzerland, so the first time I had some was – can you believe it – almost 20 years ago in Las Vegas. It’ll forever be the best I’ve ever had!
Your cake sounds great, and I love how you got creative repurposing the heart shapes to make shamrocks! Can’t wait for St. Patrick’s Day!
Oh, Tamara – that is shocking. All that wonderful chocolate at hand in Switzerland and no mint ice cream to go with it? Time to buy an ice cream maker! Thank you for the kind comment 🙂
Making my mouth water already. Next time I come to visit, I really would like a piece or TWO.
You’ve got it!!
I just shared this lovely yummy pie. I would love a slice on pie day!
Thank you SO much! <3
I just wanted to verify—you bake the crust at 350 for 45-60 minutes? That seems awfully long for an empty crust. I’m looking forward to trying this recipe, but I didn’t want to burn the crust, if that time was a typo. I bake large boneless chicken breasts at 350 for 45-minutes and they’re cooked perfectly, much thicker than pie dough.
Lindsay, I admit I panicked a little when I read your question. It’s been three years since I made it, and my memory is a bit fuzzy. But . . . I started comparing online, and most people blind bake their crusts at 425 F. For a fully cooked crust like this one, they recommend about 30 minutes. So, since my temp is lower, and my crust was super thick, I’d say 45 minutes isn’t excessive. I’m going to try it again tomorrow, and I’ll post right away if there’s a problem, but I think you’re safe to go ahead. Just check it now and then to make sure it isn’t getting too dark.