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Be sure to check out the full recipe and ingredient list below<\/p>\n<\/div>\n
<\/span><\/div>\nHere\u2019s what you\u2019ll need to make this chocolate mint cream pie, along with some easy swaps in case you need them:<\/p>\n
For the Chocolate Crust<\/strong><\/h4>\n\nWhole Wheat Pastry Flour<\/strong>. Whole wheat pastry flour forms the base of the crust. You can swap it for all-purpose white flour, white pastry flour, or a 1:1 gluten-free flour blend if needed.<\/li>\nUnsweetened Cocoa Powder<\/strong>. Cocoa powder gives the crust its rich chocolate flavor. Use Dutch-process cocoa for a deeper, more intense flavor.<\/li>\nCoconut Sugar or Organic Cane Sugar<\/strong>. Coconut or organic cane sugar adds sweetness and is a more wholesome alternative than brown sugar or white granulated sugar. If needed, brown sugar or granulated white sugar can be substituted.<\/li>\nSea Salt.<\/strong> Sea salt enhances the chocolate flavor. Table salt can be used but reduce to \u00bc teaspoon since it\u2019s finer.<\/li>\nButter<\/strong>. Butter binds the crust together and creates the flaky shortbread texture. If you need a dairy-free alternative, use solid coconut oil or plant-based butter.<\/li>\nVanilla Extract<\/strong>. Vanilla extra enhances the chocolate flavor. A sprinkle of espresso powder can also deepen the chocolate notes.<\/li>\n<\/ul>\nFor the Filling<\/strong><\/h4>\n\nCream Cheese<\/strong>. Cream cheese forms the base of the pie. Regular full-fat cream cheese works, and for a dairy-free option, use cashew-based or plant-based cream cheese.<\/li>\nCoconut Sugar or Organic Cane Sugar.<\/strong> Coconut sugar adds sweetness while keeping the dessert refined sugar-free. Substitute with powdered sugar for a smoother texture if preferred.<\/li>\nPeppermint Extract.<\/strong> Peppermint extract brings that signature minty flavor. Adjust to taste, using 1 \u00bd teaspoons for a milder flavor or slightly more for an extra minty boost.<\/li>\nVanilla Extract.<\/strong> Vanilla extract helps round out the peppermint flavor.<\/li>\nSpirulina Powder or Matcha.<\/strong> A natural way to achieve the classic green color without artificial dyes. If you don\u2019t have these, you can use a tiny amount of natural food coloring or omit it altogether. Omitting it will not affect the flavor.<\/li>\nCold Heavy Cream.<\/strong> Creates the light, fluffy texture. For a dairy-free option, substitute coconut cream (chilled, then whipped).<\/li>\n<\/ul>\nFor the Chocolate Drizzle<\/strong><\/h4>\n\nOrganic Dark Chocolate.<\/strong> A deep, rich chocolate drizzle. You can swap it for semi-sweet chocolate if preferred.<\/li>\nHeavy Cream.<\/strong> Helps create a smooth ganache. Dairy-free alternatives include coconut cream <\/strong>or oat-based heavy cream substitutes.<\/li>\n<\/ul>\nStep-by-Step Instructions with Photos<\/h2>\n<\/p>\n\n
This is a brief overview. Be sure to check out the full recipe and ingredient list below<\/p>\n<\/div>\n
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For the Chocolate Shortbread Crust<\/h3>\n Step 1:<\/strong> Preheat the oven to 350 F (175 C).<\/p>\n\n
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Step 2:<\/strong> In a mixing bowl, combine flour, cocoa powder, sugar, and salt.<\/figcaption><\/figure>\n<\/div>\n\n
Step 3:<\/strong> Cut in the cold butter until the mixture forms coarse crumbs.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n
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Step 3:<\/strong> Stir in the vanilla and cold water.<\/figcaption><\/figure>\n<\/div>\n\n
Add more water as needed until the dough comes together.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n
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Step 4:<\/strong> Press the dough into a 9-inch pie pan and prick the bottom with a fork to prevent air bubbles.<\/figcaption><\/figure>\n<\/div>\n\n
Step 5: Bake for 12\u201315 minutes until set, then let cool completely.<\/figcaption><\/figure>\n<\/div>\n<\/div>\nFor the Filling<\/h3>\n\n
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Step 1:<\/strong> In a large bowl, beat the softened cream cheese until smooth. Add the coconut sugar and beat until well combined.<\/figcaption><\/figure>\n<\/div>\n\n
Step 2:<\/strong> Add peppermint extract, vanilla extract, and spirulina or matcha (if using).<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n
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Mix until combined.<\/figcaption><\/figure>\n<\/div>\n\n
Step 3:<\/strong> Whip the cold heavy cream in a separate bowl until stiff peaks form.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n
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Step 4:<\/strong> Fold the whipped cream into the cream cheese mixture.<\/figcaption><\/figure>\n<\/div>\n\n
The mixture should be smooth and fluffy.<\/figcaption><\/figure>\n<\/div>\n<\/div>\nStep 5:<\/strong> Spread the filling into the cooled crust and chill for at least 4 hours or overnight.<\/figcaption><\/figure>\nFor the Chocolate Drizzle<\/h3>\n\n
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Step 1: Warm the heavy cream, pour over chopped dark chocolate, let sit for 2 minutes.<\/figcaption><\/figure>\n<\/div>\n\n
Stir until smooth.<\/figcaption><\/figure>\n<\/div>\n<\/div>\nDrizzle or spread over the chilled pie.<\/figcaption><\/figure>\n\n
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Tips for Success<\/h2>\n\nUse Cold Butter for the Crust<\/strong>. Keeping the butter cold ensures a flaky, tender chocolate shortbread crust. If it starts to soften while mixing, chill the dough for a few minutes before pressing it into the pan.<\/li>\nDon\u2019t Overwork the Dough<\/strong>. Mix just until the dough comes together. Overmixing can lead to a tough crust. If it\u2019s too dry, add cold water a teaspoon at a time until it holds together.<\/li>\nAllow the Crust to Fully Cool<\/strong>. A warm crust can cause the filling to soften too much before it sets. For the best results, let the crust cool completely before adding the filling.<\/li>\nSoften the Cream Cheese Properly<\/strong>. Room-temperature cream cheese blends smoothly, preventing a lumpy filling. Let it sit out for about 30 minutes, or microwave in short 10-second bursts until slightly softened.<\/li>\nWhip the Cream to Stiff Peaks<\/strong>. Properly whipped cream is key to a light and airy filling. Beat until stiff peaks form, but avoid overwhipping, as it can turn grainy.<\/li>\nGently Fold in the Whipped Cream<\/strong>. To keep the mixture fluffy, gently fold the whipped cream into the cream cheese mixture using a spatula, rather than stirring vigorously.<\/li>\nChill for at Least 4 Hours<\/strong>. While the pie will firm up after a few hours, chilling overnight gives it the best texture and allows the flavors to meld beautifully.<\/li>\nMelt Chocolate Gently for the Drizzle<\/strong>. Overheated chocolate can seize or turn grainy. Warm the cream just until hot, then pour over the chocolate and let it sit for 2 minutes before stirring until smooth.<\/li>\nSlice with a Warm Knife<\/strong>. For clean slices, run a sharp knife under hot water, wipe it dry, and slice. Repeat between cuts for picture-perfect servings.<\/li>\nCustomize the Mint Flavor<\/strong>. If you prefer a milder mint flavor, reduce the peppermint extract slightly. If you would like it stronger, you can add a bit more to suit your taste.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\nStorage<\/h2>\n Fridge:<\/strong> Store the cream pie covered in the refrigerator for up to 5 days. Use an airtight container or cover the pie dish tightly with plastic wrap to keep it fresh and prevent it from absorbing any odors from the fridge.<\/p>\nFreezing:<\/strong> This pie freezes well! For the best results, freeze it before adding the chocolate drizzle. Wrap the entire pie (or individual slices) tightly in plastic wrap, followed by a layer of aluminum foil, and freeze for up to 2 months.<\/p>\nThawing:<\/strong> To enjoy from frozen, transfer the pie to the refrigerator and let it thaw overnight. If you\u2019ve frozen individual slices, they should thaw within 1\u20132 hours at room temperature.<\/p>\nServing from the Fridge:<\/strong> The pie is best served chilled. If it\u2019s been in the fridge for a few days, let it sit at room temperature for 5\u201310 minutes before slicing for the creamiest texture.<\/p>\nChocolate Drizzle After Freezing:<\/strong> If freezing without the chocolate topping, after thawing prepare the drizzle and apply it before serving.<\/p>\n\n
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more<\/h5>\nParty Worthy Dessert Recipes<\/h2>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n