Chocolate Cream Pie with a Thin Mint Crust

Chocolate Cream Pie with a Thin Mint Crust

1 1/4 cups finely ground thin mint cookies
2 tablespoons butter, melted, plus an additional tablespoon, divided use
1 1/2 cups milk
1/4 cup granulated sugar, plus an additional 2 tablespoons, divided use
2 tablespoons cornstarch
1 tablespoon unsweetened cocoa powder
1/4 teaspoon salt
2 large eggs
1 cup semi-sweet chocolate chips
1 teaspoon vanilla extract

1 cup heavy whipping cream


Preheat oven to 350 degrees F.

In a large mixing bowl, stir together cookie crumbs and 2 tablespoons melted butter until well combined; press into a 9-inch pie plate. Bake for 10 minutes; remove from oven and cool.

In a large saucepan, over medium heat, combine milk, 1/4 cup granulated sugar, cornstarch, cocoa powder and salt; bring to a simmer, whisking frequently. Whisk the eggs together in a medium bowl, and gradually whisk in half of the hot milk mixture until combined; whisk the egg mixture back into saucepan containing remaining milk. Heat mixture, whisking frequently, until it starts to thicken up and coat the back of a spoon.

Remove pan from heat and stir in chocolate chips, additional tablespoon butter and vanilla. Cool saucepan over an ice bath for 10 minutes, stirring occasionally. Pour filling into pie crust and cool completely in the refrigerator, about 1 hour. (You could probably speed this process up by placing it in the freezer.)

To make the whipped cream, combine heavy cream and additional 2 tablespoons sugar in a medium sized mixing bowl, using a mixer on high speed, and beat until stiff peaks form - about 1-2 minutes. Spread whipped cream evenly on pie and sprinkle with chocolate shavings if desired.

Makes 8 servings