Frozen Mint Pie

Frozen Mint Pie

Step 1: Chocolate Pie Crust

In a medium mixing bowl, sift together:

1 cup flour

2 tsp cocoa 

2 Tbsp powdered sugar

1/4 tsp salt

Cut in each individually:

1/4 cup oil

2 Tbsp cold butter, sliced thin

Make a well, add:

1 tsp increments cold water, up to 3 tsp

Fold the water in, mixing as little as possible, until a shaggy dough forms.

Lightly press into a ball.

Place between two sheets of plastic wrap and roll into a circle to fit a 9" pie plate.

Bake at 350F for 10 minutes.

Set aside to cool.

Step 2: Whipped Cream

In a medium mixing bowl, combine:

1 cup heavy cream

1 Tbsp sugar

Whip until stiff, set aside.

Step 3: Mint Filling

To the bowl of a stand mixer add:

4 oz cream cheese

Set speed to 3, mixing until smooth and creamy, ~1 minute. Then add:

3.5 oz marshmallow cream

1/4 tsp peppermint extract

1/8 tsp green food color

Mix on low speed until combined. Scrape down sides and mix 10 seconds longer.

Fold in:

Whipped cream (Step 2)

Set aside.

Step 4: Assemble Pie

Spoon Mint Filling into prepared Chocolate Pie Crust. Sprinkle with:

~1 Tbsp Chocolate shavings

Transfer filled pie plate to freezer and freeze until firm, ~2 hours.

Serve frozen.

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Brenda’s tips:

• Serving size: one 9” pie

• Substitute a graham cracker crust for the chocolate pie crust if desired

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Window to B’s kitchen . . .