White Chocolate Mint Pie Recipes

CHOCOLATE MINT PIE

Steps:

• Combine 1 1/2 cups cookie crumbs and melted butter or margarine. Press firmly over bottom and up the sides of a 9 inch pie pan. Freeze.
• Spread half of softened ice cream in crust. Drizzle 2 tablespoons creme de menthe and sprinkle 1/2 cup cookie crumbs over the ice cream. Repeat. Freeze till firm.
• In a clean bowl, beat egg whites until foamy. Add salt and cream of tartar, and beat until slightly stiff. Gradually beat in sugar until peaks form. Fold in 2 teaspoons creme de menthe. Spread meringue over pie, and seal to edges. Freeze up to 24 hours.
• Just before serving, broil until top is golden.

WHITE CHOCOLATE MINT MOUSSE

Steps:

• Put the pieces of white chocolate in a bowl, and sit this bowl over a pan over simmering water until it melts, stirring gently with a spatula every now and then. When it's melted, stand the bowl on a cold surface to cool down a little.
• In another bowl, and using an electric handheld whisk for ease, whip the cream, egg white and extract together. You want soft peaking rather than a stiff mixture.
• Put a big dollop of cream onto the slightly cooled chocolate and mix, and then gently fold the chocolate mixture into the cream.
• Divide mixture between 6 small but perfectly formed glasses with a capacity of 60ml/ 1/4-cup each.
• Chill in the fridge or give them a fast icy zap but sitting them in the deep freeze for 10 or 15 minutes. Decorate top with a mint leaf before serving.

WHITE CHOCOLATE MINT PIE

Steps:

• In a microwave-safe bowl, heat fudge topping on high for 12-17 seconds or until spreadable. Spread over the bottom of crust; set aside., In a small bowl, beat cream cheese and peppermint extract until smooth. Gradually beat in 1/2 cup milk until smooth. Slowly add the remaining milk. Sprinkle with pudding mix; beat on low speed for 2-3 minutes or until slightly thickened. Pour into the crust. Chill for at least 25 minutes. Sprinkle with peppermints.

WHITE CHOCOLATE MOUSSE

Steps:

• Two days before you plan to serve the dessert, in a small saucepan, heat the cream over medium heat just until it boils. Immediately turn off the heat. Place the chocolate in a medium bowl. Pour the hot cream over the chocolate and whisk until melted and smooth. Strain into another bowl, cover, and refrigerate overnight.
• The next day, remove the mixture from the refrigerator and, using a mixer fitted with a whisk attachment or a hand mixer, whip it into fluffy, soft peaks. Return to the refrigerator.
• In a clean dry bowl, whip the egg whites until soft peaks form, then add the sugar and continue whipping until glossy and stiff, about 30 seconds more. Fold into the white chocolate mixture, and then spoon the mixture (or pipe through a pastry bag) into glasses or chocolate bags.
• Melt chocolate over hot water. Using a thin small clear 4-sided cellophane bag cut the top off to desired height. Un-crease the bag so it stands up and open. Using a paintbrush, coat the inside of the bag well with chocolate. Put in the freezer to set up until very hard, about 30 minutes. Cut the bag a little and pull it away from the chocolate. Store chilled until ready to serve. To serve, fill it with white chocolate mousse then lay it on a plate on its side so it looks like it's spilling over. Garnish it with a cascade of mixed berries and a mint sprig. You can fill it with truffles, too.
• Notes about the recipe: Ganache is a word that we've been seeing on more and more dessert menus. It has a rich, fancy, very French sound, but ganache is essentially just a combination of chocolate and water or cream. Depending on the proportions, the mixture can be used in a variety of ways: as a glaze, a filling, or a candy center, to name just the ways we use it in this book. With enough cream added, it becomes whip-able, and that's the foundation of this white-chocolate mousse. White chocolate is devastatingly popular, but it's also not exactly chocolate. It's mostly cocoa butter, extracted from cocoa beans and enhanced with sugar and vanilla. White chocolate is not the same thing as the "confectionery coating" or "white coating" you see in the market; real white chocolate contains cocoa butter. Note that you'll need two days for making this dessert.

MINT CHOCOLATE CHIP PIE

Steps:

• In a small mixing bowl, beat cream and sugar until soft peaks form.
• In a large mixing bowl, combine the milk, extract and food coloring if desired.
• Add pudding mixes; beat on low speed for 2 minutes or until thickened.
• Fold in cream mixture and chocolate chips.
• Pour into pastry shell.
• Refrigerate for 3 hours or until set.

MINT CHOCOLATE PIE

Steps:

• In a small bowl, beat cream and sugar until soft peaks form. In a large bowl, combine the milk, extract and food coloring if desired. Add pudding mixes beat for 2 minutes or until thickened. Fold in cream mixture and chocolate chips. , Pour into pastry shell. Refrigerate for 3 hours or until set.

MINT COOKIES AND CREAM COOKIE PIE

Steps:

• PREP! Preheat the oven to 350°F. Coat the baking sheet and chosen baking pan with baking spray.
• MIX THE DRY! In a medium bowl, mix the flour, cocoa powder, milk powder, salt, baking powder, and baking soda.
• MIX THE WET AND COMBINE! In a large bowl, and using a wooden spoon or sturdy rubber spatula, mix the butter and both sugars, flexing your muscles for about 2 minutes, until they are fully combined. Add the egg, mint, and vanilla and stir until combined and fluffy, about 1 minute. Add the dry mixture to the wet mixture, mixing until just combined. (If your dough is exceptionally wet-if it looks really shiny or oily-your butter was likely too hot. Throw it in the fridge for a few minutes to firm up before continuing on.)
• CHOCOLATE TIME! Fold in the white chocolate chips, chocolate chips, and crushed cookies. (Save a few tablespoons of each for the next step, though.)
• SPREAD, SPRINKLE, AND BAKE! Place the prepared baking pan on top of the baking sheet. Smoosh your dough into the bottom of the pan. Using your hands, pat the dough down evenly to the edges. Sprinkle some extra cookies and chocolate chips around the inside edge of your ring as decoration. Bake the cookie at 350°F for 18 to 20 minutes. Double-check that you set the timer; because this cookie is already dark brown it's tricky to tell by sight when it's ready to take out of the oven. The timer is your best friend! Using oven mitts, remove the baking sheet and pan from the oven and let the cookie cool completely on the baking sheet (about 25 minutes). Cut the cookie into 8 slices, like a pizza. Store the slices on a plate, wrapped well in plastic, for up to 1 week.

FROZEN WHITE CHOCOLATE GRASSHOPPER MOUSSE PIE

Steps:

• For crust:
• Spray 9-inch-diameter glass or ceramic pie dish with nonstick spray. Finely grind chocolate cookies and sugar in processor. Blend in butter. Press crumb mixture onto bottom and up sides of prepared dish. Freeze.
• For filling:
• Combine milk and salt in heavy small saucepan. Bring to simmer. Whisk egg yolks and cornstarch in medium bowl to blend well. Gradually whisk in hot milk mixture. Return mixture to same saucepan. Stir over medium-low heat until mixture thickens, about 6 minutes. Remove from heat. Add white chocolate and butter; whisk until smooth. Transfer custard to large bowl. Whisk in crème de menthe and crème de cacao. Set custard over another large bowl of ice water until cold and thick but not set, stirring often, about 30 minutes.
• Whip cream in medium bowl until stiff peaks form. Stir 1/3 of whipped cream into custard. Fold in remaining whipped cream. Pour filling into crust. Freeze at least 5 hours or up to 2 days.
• Garnish with shaved chocolates.

WHITE CHOCOLATE MERINGUE PIE WITH MINT

Steps:

• For the meringue: Preheat oven to 100°C (approximately 210°F).
• Beat egg whites until stiff then gradually sprinkle in sugar. Add salt and vinegar and continue beating until glossy stiff peaks have formed.
• Place meringue mixture into a piping bag with a large tip about 13 mm (aproximately 1/2 inch). Line a baking sheet with parchment paper. Make two meringue pies with 22 cm (approximately 8 1/2 inch) diameter by beginning at the center and spiraling further outwards with the piping bag. From remaining mixture, make small dots beside the pies. Bake in preheated oven with oven door slightly open (wooden spoon between door) and allow to dry for 3-4 hours. After about 1 hour of baking time, carefully pull the meringue with the parchment paper from the baking sheet and set on the baking rack, so they dry well from below. Remove small meringue dots after 1.5-2 hours from the oven. Once baking time is over, allow meringue pies to cool completely on a wire rack.
• For the filling: Chop chocolate coarsely and melt in a bowl over a pot of hot, not boiling water. Remove from heat. Beat eggs with egg yolks also above the hot water with syrup and liqueur until creamy white. Soften gelatin in cold water and beat cream until stiff. Add liquid chocolate to egg-mint cream adding squeezed gelatin and stir together. Stir mixture in a bowl over a pot of ice cold water until mixture is cold. Shortly before cream begins to gel, fold in the whipped cream.
• Spread filling on each half on a meringue pies and assemble the cake. Before serving, refrigerate at least 1 hour and serve garnished with meringue dots and fresh mint.

WHITE BOTTOM-CHOCOLATE MINT CREAM PIE

Steps:

• Microwave chocolate and butter in microwaveable bowl on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Drizzle over bottom of crust.
• Beat pudding mix, milk and mint extract with whisk 2 min.; pour over chocolate in crust.
• Refrigerate 4 hours or until firm. Top with COOL WHIP just before serving.