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Mint Conditioned Chocolate Cream Pie

Recipe By: Katheryn Hanson
Year Submitted: 2016
Winner Second Place


1 package mint chocolate cookies, crushed
1/3 cup unsalted butter, melted
1 T sugar

Dark Chocolate Filling:
4 egg yolks cup sugar
1 t vanilla extract
1 cup plus 2 T sugar
1 ½ cup heavy cream (reserve ¾ cup)
¾ cup buttermilk
3 ½ T cornstarch
6 T Dark chocolate
Pinch salt
1 T butter


Combine crushed cookies, sugar, and melted butter together. Spray the pie plate with cooking spray and press
cookie mixture into pie plate. Place prepared crust into the freezer while preparing filling. Do not bake this crust.

Dark Chocolate Filling:
In a small saucepan combine sugar, 3/4 cup heavy cream, buttermilk, cornstarch and pinch of salt, and whisk until
smooth. Place over medium-high heat, and bring to a boil, whisking from time to time for the sugar and cornstarch
to dissolve and the mixture thickens, about 5 minutes. Continue cooking at a low boil for an additional 5 minutes,
whisking constantly. In mixing bowl, beat the egg yolks lightly. Pour 1/2 cup of the hot mixture into the egg yolks
and whisk thoroughly. Pour the egg yolk mixture into the saucepan and whisk over the heat until thoroughly
combined and very thick, 1 to 2 minutes. Pour the mixture into a mixing bowl, and whisk in the chocolate, butter
and vanilla. Continue whisking until thoroughly combined (mixture will be very thick). Cover the mixture with plastic
wrap placed directly on the surface and refrigerate until cooled to room temperature, about 30 minutes. Place the
remaining ¾ cups of heavy cream in a bowl with 1 T of confectioner€™s sugar and whip. Gently fold the ½ of the
chocolate filling with the whipped cream to make a mousse. Spoon the chocolate cream filling into the chocolate
mint cookie crust, and then layer the chocolate mousse layer over the cream filling.