Frozen Mint Chocolate Chip Pie
User Reviews
5
Frozen Mint Chocolate Chip Pie
Description
This pie begins with a crust of finely ground mint-flavored Oreo cookies blended with melted butter, pressed into a pan, and baked briefly for crunch and structure. The homemade ice cream filling mixes heavy cream and milk with sugar, peppermint extract, vanilla extract, optional green gel food coloring, and a small amount of salt and corn syrup for texture. After churning in an ice cream maker, miniature chocolate chips are incorporated near the end, adding bursts of chocolate within the minty ice cream. The ice cream is then spread into the cooled Oreo crust and frozen until firm. A topping of chocolate ganache made from semisweet chopped chocolate, warmed cream, and butter is poured or spread over the firm ice cream layer, adding a glossy and rich finish. The pie is frozen to set the ganache and maintain a creamy, cooling dessert with contrasting crunchy chocolate crust and chips.
Ingredients
For the crust:
- 20 Oreo cookies keep filling intact, mint flavor
- 4 tablespoons unsalted butter melted and cooled, 57 grams
For the mint chocolate chip ice cream:
- 2 cups heavy cream chilled
- 2 cups whole milk chilled
- 3/4 cup granulated sugar 150 grams
- 1 tablespoon corn syrup
- 1/4 teaspoon salt fine
- 1/2 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 3 to 4 Green Gel Food Coloring optional
- 1 cup miniature chocolate chips
For the chocolate ganache:
- 4 ounces semisweet chocolate chopped
- 1/2 cup heavy cream
- 1 tablespoon butter unsalted
Instructions
For the crust:
- Preheat the oven to 350°F. Spray a 9-inch springform pan with nonstick cooking spray.
- In the bowl of a food processor, pulse the cookies until finely ground. Add the melted butter and pulse until moistened. Press the crumb mixture into the prepared pan, using the bottom of a measuring cup to press firmly into the bottom and up the sides of the pan. Bake for 10 minutes then cool completely. Cover and freeze the crust until ready to use.
For the ice cream:
- In a large mixing bowl, whisk together all of the ice cream ingredients except the chocolate chips until the sugar is dissolved. Pour into an ice cream maker and freeze according to the manufacturer’s directions. About 5 minutes before the ice cream is done churning, add the chocolate chips.
- Spread the ice cream into the pie crust. Press plastic wrap against the surface of the ice cream and freeze for at least one hour, or until firmed.
For the topping:
- Place the chocolate in a medium heatproof bowl. Place the cream in a small saucepan over medium heat and bring to a gentle simmer. Pour the cream over the chocolate and add the butter. Let stand for 3 minutes before stirring until smooth and shiny. Let cool slightly before pouring over the ice cream. Freeze until firmed, about 3 hours or overnight.
- The pie can be stored wrapped in plastic in the freezer for up to 1 week. The colder the pie is, the easier to will be to cut nice clean pieces of pie.
User Reviews
Overall Rating
5
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