Mint Chocolate Icebox Pie
If you like mint and chocolate together, then you’ll love this mint chocolate icebox pie! It’s a perfectly refreshing summertime treat!
Servings: 10
Calories: 683kcal
Ingredients
For the chocolate cookie crust
- 30 chocolate sandwich cookies
- 1/4 cup granulated sugar
- 5 tablespoons unsalted butter, melted
For the mint chocolate mousse filling
- 8 ounces semi-sweet chocolate chips (or bar, chopped roughly)
- 1/3 cup water
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon dark cocoa powder
- 1 tablespoon granulated sugar
- 1/8 teaspoon kosher salt
- 1 1/2 cups heavy whipping cream, whipped stiffly
- 1 tablespoon vanilla extract
- 2 teaspoons peppermint extract
For the garnishes
- 1/2 cup heavy whipping cream whipped softly with 2 tablespoons powdered sugar
- 1 sprig fresh mint
Instructions
To make the chocolate cookie crust:
- Preheat the oven to 350 degrees F and place the chocolate sandwich cookies and sugar in the bowl of the food processor.
- Pulse until the cookies are completely crushed to crumbs.
- Stir in the melted butter, and press the mixture in an even layer over the bottom and up the sides of a 9-inch diameter standard pie dish.
- Bake for 8 to 10 minutes.
To make the mint chocolate mousse filling:
- Place the chocolate, water, cocoa powders, sugar, and salt in a large bowl and microwave in 30 second increments, stirring, for 1 to 2 minutes, or until melted and smooth.
- Fold in the whipped cream, vanilla, and peppermint extract until combined.
- Transfer to the prepared pie dish, and refrigerate for two hours (or preferably, overnight).
To garnish:
- Fit a piping bag with a jumbo open star (4B) tip, and pipe rosettes around the outside edge of the pie.
- Top with fresh mint.
Video
Notes
Adapted from King Arthur Flour.
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Nutrition
Calories: 683kcal | Carbohydrates: 57g | Protein: 5g | Fat: 49g | Saturated Fat: 27g | Cholesterol: 102mg | Sodium: 270mg | Potassium: 321mg | Fiber: 3g | Sugar: 37g | Vitamin A: 1110IU | Vitamin C: 0.2mg | Calcium: 68mg | Iron: 5.9mg