Mint Chocolate Chip Pie

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
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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.

Cut circle of dough larger than pie pan. Slide a flat sheet under dough and flip.

Ease dough into pan and flute. Chill for at least 30 minutes.

Line crust with foil and fill with weights, beans, rice, or sugar. Bake.

Filling ingredients

Add green chocolate mixture to the cream cheese mixture.

Fold whipped cream into the filling

Fold in the chocolate chips.

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.

Lorinda

Drunken Leprechaun Balls



leprechaun balls vertical with boozeYes, you read that correctly; I’m posting a recipe for Leprechaun Balls. There are so many jokes that will be left unsaid…probably.

These green confections are quite (ahem) firm – a cross between fudge and cookies. To make them you will need to bake a batch of green shortbread cookies, but trust me…the cookie recipe is very easy, and the balls are a slam dunk! What more could you ask for this St. Patrick’s Day?

My shortbread recipe makes a little more than you’ll need, so you should end up with 6-8 extra cookies to munch on. I tried rolling the dough out on a cookie sheet and baking it in one piece, which worked pretty well, but it’s harder to get the center of the dough cooked completely that way. So…I recommend you make cookies, even if they’re just squares of dough. You’ll be crushing most of them, so the shape doesn’t matter.

Drunken Leprechaun Balls
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Green shortbread is baked and crushed, then blended with Irish Cream Liqueur and Whiskey for a tasty adult treat. Makes about 36.
Ingredients
  • SHORTBREAD:
  • 1 cup (2 sticks) butter, room temperature
  • ¾ cup powdered sugar
  • 1 egg yolk
  • green food coloring
  • 2 cups all-purpose flour
  • 2 tablespoons cornstarch
  • ⅛ teaspoon salt
  • 1 tablespoon milk (if needed)
  • BALLS:
  • 3 cups crushed green shortbread (recipe above)
  • 1 cup chopped pecans
  • 1 cup powdered sugar
  • pinch salt
  • 2 tablespoons corn syrup
  • ¼ cup Baileys (or other Irish Cream Liqueur)
  • 2 tablespoons Jamesons (or other whiskey)
  • powdered sugar and green sugar for rolling cookies in
Instructions
  1. Heat oven to 350 F.
  2. In a large bowl (use a stand mixer if possible; this is very stiff dough) beat the butter until soft and creamy.
  3. Add powdered sugar and mix well.
  4. Add egg yolk and enough food coloring to create a deep green color, beating until mixture is light and fluffy. Scrape the sides of the bowl often.
  5. Add dry ingredients. (If using a stand mixer, you may want to switch to your dough hook.) The mixture will be very dry and stiff, but should come together into a dough. If it isn't cooperating, add milk a little at a time until the dough comes away from the sides of the bowl and you can form it into a ball.
  6. Roll dough out to about ¼-inch thick and cut into cookie shapes. (You can also form into small balls and press with a cookie stamp if you prefer. ) Place close together on baking sheets and bake for approximately 10-12 minutes. If you see a tiny bit of brown along the bottom edges, they are done. Don't overbake them, because green cookies turn an unpleasant color if they brown.
  7. Cool cookies on a rack and crush in a bowl until you have 3 cups. Eat the rest!
  8. BALLS:
  9. Combine the crushed cookies, nuts, and powdered sugar in a medium bowl.
  10. Add the remaining ingredients and stir well.
  11. Roll scant tablespoons of dough into balls and roll them in a dish of powdered sugar and colored sugar.
  12. Refrigerate until firm. These can be served chilled, which will give them the texture of fudge, or at room temperature, which will make them a little softer.
  13. I'm sure you know this, but just for the record: DO NOT SERVE TO MINORS.

Combine dry ingredients, then stir in wet ingredients.

Combine dry ingredients, then stir in wet ingredients.

Roll the balls gently in your palms, then dust with sugar.

Roll the balls gently in your palms, then dust with sugar.

leprechaun balls vertical
By all means, improvise. Use walnuts instead of pecans, switch the booze around and use 1/4 cup of whiskey and 2 tablespoons of Irish cream (you may have to add a little more crushed cookie in this case), or roll them in coconut or sprinkles. Pop Rocks? Hmmmm.

Enjoy! And…hello? Keep ’em out of the reach of kiddies, of course.
Lorinda

For each petal on the shamrock this brings a wish your way. Good health, good luck, and happiness for today and every day. (Irish Blessing)