- 2 cups chocolate wafer (or plain cookies) crumbs
- 8 tablespoons of butter, melted
- 4 tablespoons sugar
- 2 1/2 tablespoons cornstarch
- 1 cup whole milk
- 1 cup heavy or whipping cream
- 5.5 ounces semi-sweet chocolate, chopped (if you use chips make sure they're real chocolate)
- 1/2 teaspoon peppermint extract
- Crushed candy canes or chocolate shavings, for decoration
- Preheat oven to 350º.
- Mix crumbs with butter until it looks like wet sand.
- Place mixture in a 9-inch pie pan with removable bottom. Carefully press evenly against bottom and sides of the pan.
- Bake for 10 minutes. Let cool on a wire rack completely.
- Combine sugar and cornstarch in a small saucepan.
- Add milk, mix well until cornstarch is dissolved and cook on medium heat until the mixture reaches the boiling point. Stir frequently to avoid lumps.
- Boil for 1 minute, whisking constantly. It will thicken.
- Remove from heat and immediately add chocolate and mint extract. Combine well. The mixture will look like jello gone bad, don't worry.
- Cover with plastic wrap touching the surface and let cool to room temperature. You can speed this process by refrigerating it.
- Beat chocolate mixture a bit with an electric mixer until it starts to soften.
- Add cream and slowly beat until smooth, about 3 minutes.
- Pour the filling into the prepared crust and spread evenly.
- Refrigerate until ready to serve, at least 2 hours.
- Sprinkle with crushed mint candies or chocolate shavings right before serving.
Chocolate: use the best quality of semi-sweet chocolate you can afford. It makes a difference. I love Ghirardelli Premium Baking Chocolate 60% and Callebaut Semisweet Chocolate Block 54%. If using chips use a good brand like Ghirardelli Chocolate Premium Baking Chips 60%.
Mint: they're usually extracts and I use Simply Organic Peppermint Extract or Frontier's Peppermint Organic Extract.
Cream: whipping or double cream is the best for achieving the texture and thickness we want. Single cream won’t give you the same results.
Read the recipe: this is good advice whenever you’re baking, but in this case, since there are refrigeration times needed for the filling to set, take the time to plan for those, especially if you’re making this mousse pie the day you plan to serve it.
Measuring: have all ingredients ready and measured, especially when mixing the first part of the mousse in a saucepan, so you can work quickly.
Topping: I like the chocolate mint mousse to shine on its own so I simply sprinkle some crushed candy canes or shaved chocolate. But you can certainly serve this pie with some whipped cream.
- Prep Time: 120
- Cook Time: 10 minutes
- Category: Pies & Tarts
- Method: Stovetop
- Cuisine: American
- Serving Size: 1/8
- Calories: 416
- Sugar: 29.9 g
- Sodium: 181.2 mg
- Fat: 26.5 g
- Carbohydrates: 43.4 g
- Protein: 4.8 g
- Cholesterol: 48.7 mg
Keywords: chocolate mint pie