I actually had to put this post on hold yesterday because I just ran out of time before I got to take my little family to Disney on Ice (tickets still available for shows here in SLC through tomorrow!). This show was totally worth it!! Since taking a break to go make some new memories with my family was what held me up in bringing you this pie recipe, I couldn’t resist sharing a few of my favorite pics from the show. The general basis of the show was actually all about enjoying some of the memories and moments from Disney over the past 100 years. It was so fun to get to see so many wonderful stories in one place! It was a fun way to kick off our holiday season and get the kids on a magical track.
I tend to be a fairly nostalgic person any time of year, but there is just something about the holiday season that seems to bring that side of me to the forefront. It should come as no surprise to know that food often ends up being the star focus of the bulk of my wanderings down memory lane.
Starring in my daydreams in particular is of course dessert! Shocking, I know. While I was meandering through past desserts that stuck in my memory, there were a few that came to mind, but surprisingly there was one I hadn’t really thought of for a while. Probably because my tastes have grown up and branched out. That was certainly not the case when I was a kid, as my parents will readily testify to. I was a super picky eater (serves me right with my kids, I know). My kids actually do even better than me. I had total semi-phobias about foods though. Very strange ones, even desserts. Go figure.
In particular I remember that for the longest time (probably up until the time I left home just after high school) I had to have my own dessert at Thanksgiving. I didn’t like any baked fruit pies (which, for the most part is partially still true today). I preferred cream pies or cheesecake. Especially a certain No-Bake chocolate pie. Again, I know you aren’t surprised. My mom was always kind enough to let me choose my own pie and make it for my Thanksgiving dessert, and I still remembering loving eating the whole thing by myself over the holidays.
One thing I had a bit of a phobia about though was mint. I just didn’t like it and was not a fan! Finally, probably in high school, my Dad convinced me to try a Thin Mint straight out of the freezer. A whole new world of the possibilities of peppermint opened up to me – when combined with chocolate, peppermint was a whole different flavor to me, and one that I loved! Our oldest son has followed in my peculiar footsteps and hates peppermint alone, but loves it when combined with chocolate.
For the holidays this year I decided to see if I could create a Thanksgiving or even Christmas worth pie (his favorite type of dessert) that would include those flavors he loves. I decided that using a homemade recipe for Thin Mints would be the starting point for both the crust and topping, but I knew I didn’t just want this to be a cream pie. If you’ve never had a chess pie, you really should. It’s ridiculously easy to make and the texture isn’t like anything else you’ve had. Kind of like a baked chocolate mousse, only creamier and thicker, like a truffle. I topped that with a layer of melted chocolate combined with some peppermint extract and then a nice layer of cocoa and peppermint whipped cream on top.
Success is mine.
With Thanksgiving fast approaching many of you may be searching for that perfect pie to serve. Around here, we like to make pies a bit more off the beaten path, so you’re in luck! My bestie Krista, over at Budget Gourmet Mom, and I want you to share your favorite slice o’ pie right here. Krista made a killer pie that is her riff on another classic confection – a TAKE 5 candy bar. In pie form. Shut the front door! (You should also check out the Chocolate Pumpkin Pie she made last year!)
Don’t forget to check out the details and link up to our Slice o’ Pie event with your favorite pies!
4-Layer Thin Mint Chocolate Chess Pie
FOR THE CRUST:
1 stick unsalted butter (8 tablespoons or 4 ounces), room temperature
1 cup powdered sugar
1 cup unsweetened cocoa powder
1/2 teaspoon fine sea salt
2 teaspoons pure vanilla extract
1 large egg yolk
1 1/2 cups all-purpose flour
1-2 tablespoons ice water, if needed
Preheat oven to 350 degrees F. In a stand mixer with paddle attachment beat together the butter, powdered sugar, cocoa powder, salt, vanilla and egg yolk. The mixture will make a thick dough, almost the texture of frosting. Scrape down the sides and add the flour on low speed to combine into a dough that is still slightly crumbly, but shouldn’t be too dry. Add enough ice water, if necessary, to get a crumbly, but uniform texture that holds together when pressed and doesn’t look dry. Scrape the dough out onto a large piece of parchment paper that has been lightly dusted with flour. Use a lightly floured rolling pin to roll a circle that is about 1/4-inch thick and about 13-inches across. There should be a slight overlap over the edge of your pan. Lightly butter a 9 or 10 inch pie pan and place your crust dough into the pan, pressing it into the corners and edges and trimming the edges around the outside. Prick the sides and bottom of the dough in the pan a few times with a fork and place the crust into the oven and bake it for 10 minutes while you prepare the filling.
FOR THE CHOCOLATE CHESS LAYER:
1 stick unsalted butter (8 tablespoons or 4 ounces)
2 ounces bittersweet or semisweet chocolate, chopped finely
1 cup sugar
2 large eggs, beaten
1 teaspoon pure vanilla extract
1/8 teaspoon fine sea salt
In a small heat proof bowl, melt the butter in the microwave. Add the chopped chocolate and stir well to combine and melt together. In a medium sized mixing bowl, beat together the sugar, eggs, vanilla and salt to combine well. Stir in the chocolate and butter mixture.
Pour the filling into the partially baked pie crust and spread to the edges evenly. Bake the pie 35-40 minutes, until puffy and the top is slightly cracked around the edges. Remove the pie from the oven and let it cool and deflate for a few minutes while you prepare the chocolate-peppermint topping.
FOR THE CHOCOLATE PEPPERMINT TOPPING:
8 ounces bittersweet or semisweet chocolate, chopped and melted or good-quality chocolate chips
1 teaspoon pure peppermint extract
1 teaspoon light corn syrup or golden syrup
Stir the peppermint extract and syrup into the melted chocolate and pour the entire amount over the slightly cooled pie, spreading it evenly to the edges to make a thin layer. Some of the cracked crust will probably show through. Place the pie in the freezer to chill for at least 30 minutes and prepare the whipped cream topping.
FOR THE WHIPPED CREAM TOPPING:
2 cups heavy whipping cream
1/2 powdered sugar
1/3 cup unsweetened cocoa powder
1 teaspoon pure vanilla extract
1/4 teaspoon pure peppermint extract
Beat together well with a whisk or mixer until the cream is thick and fluffy and spreadable. Remove the pie from the freezer and spread the cream mixture evenly over the pie. Keep chilled until ready to serve. Decorate with a sprinkling of cocoa powder or a few chocolate curls.
Crust adapted from 101 Cookbooks Homemade Thin Mints Recipe
Some other pies that will knock your socks off!Sweet Potato Pie with Marshmallow Meringue | Completely Delicious Mini Blackberry Pies | Sweet Basil Coconut Cream Pie with Chocolate Crumb Crust | Barbara Bakes Super Simple Pecan Pie | A Bountiful Kitchen Caramel Pumpkin Pie with Pecan Streusel | Cafe Johnsonia Apple Toffee Galette | Two Peas in their Pod Snickerdoodle Pie | Mountain Mama Cooks Pumpkin Pie with Dulce de Leche | Everyday Southwest Dazzleberry Pie | Frieda Loves Bread Maple Buttermilk Pie with Meringue | Vintage Mixer