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!
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 30 chocolate sandwich cookies
- 1/4 cup granulated sugar
- 5 tablespoons unsalted butter, (melted)
- 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
- 1/2 cup heavy whipping cream (whipped softly with 2 tablespoons powdered sugar)
- 1 sprig fresh mint
Instructions
- 1
Preheat the oven to 350 degrees F and place the chocolate sandwich cookies and sugar in the bowl of the food processor.
- 2
Pulse until the cookies are completely crushed to crumbs.
- 3
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.
- 4
Bake for 8 to 10 minutes.
- 5
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.
- 6
Fold in the whipped cream, vanilla, and peppermint extract until combined.
- 7
Transfer to the prepared pie dish, and refrigerate for two hours (or preferably, overnight).
- 8
Fit a piping bag with a jumbo open star (4B) tip, and pipe rosettes around the outside edge of the pie.
- 9
Top with fresh mint.