Hello foodies and bakers,
Call today what you want: March 14 = 3.14 = National Pi Day or Pie day! (A little pie humor for the month of March) If you are a fan of either pi/3.14/pie, you will definitely love this super chocolate-y cream pie. Why? The crust is made of Girl Scout thin mint cookies (Chocolate + mint = a classic combo) and the filling is a super thick, dark chocolate pastry cream. On top is a whipped cream to add lightness to the richness of the chocolate and mint.
This pie yields 1 small, 4 inch pie. I used a 4 inch diameter spring form pan, that is approx. 2 inch deep. Feel free to use a pie pan similar to this size. Other pan options are disposable foil round tins, ramekins, or a muffin tin to make a few mini pies.
This recipe is more of an advanced one due to making 3 components to it. Don't worry! Plan ahead and endure you give yourself time for baking and chilling.
Dark Chocolate Cream Pie for 2
Yields: 1 small (about 3-4 inch diameter) pie
Oven: 350 degrees F
1 sleeve of Girl Scout Thin Mint cookies (feel free to use your favorite pie crust recipe instead or another cookie); Approx 16 cookies
4 tablespoons unsalted butter, melted
2 tablespoons white sugar
3 tablespoons unsweetened cocoa powder
2 tablespoons cornstarch
pinch of sea salt
1 cup whole milk
4 oz whipped cream
1 tablespoons powdered sugar
Make the crust first:
In the food processor: place the thin mints and unsalted butter; Pulse until blended
Press into your pie pan, on the bottom and sides
Bake for 20 minutes, rotating half way
Note: the crust will fall down on the edges due to the butter and moisture. This is OK! The crust will be one nice layer on the bottom. Let cool
Make the filling:
In a small sauce pot: heat 1 cup whole milk on medium heat
In a medium mixing bowl, whisk together: 2 tablespoons white sugar, 3 tablespoons unsweetened cocoa, 2 tablespoons cornstarch, 1 egg, and pinch of sea salt.
Once the milk has heated, slowly pour into the egg-sugar-cocoa mixture while whisking vigorously. Ensure it is uniform.
Pour back to the sauce pot and whisk over medium heat until nice and thick, approx. 5-7 minutes.
Pour into a small, shallow glass dish and place plastic wrap over it (to avoid a 'skin' on it). Chill for 1-2 hours.
Make whipped cream:
In a standing kitchen mixer with the whisk attachment: add 4 oz heavy cream and whip on medium speed.
Once soft peaks form, add powdered sugar and continue to whip until firm peaks form.
Once the pie crust has chilled, pour the filling in it using an spatula.
Top with whipped cream with a spatula.
I grated chocolate on top for decoration. Add whatever you want (or have on hand)!
Eat and enjoy
Happy Pie day,
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