CHOCOLATE MINT CREAM PIE
Original recipe and images: Diane Garvey, @TheBeetDrop on Instagram
Creamy, dreamy and fresh, this recipe for Chocolate Mint Cream Pie is the perfect spring crowd-pleaser. Made smooth and fluffy by adding silken tofu, this pie gives all the deliciousness of a cream pie with none of the dairy.
Diane also supplies a beautiful, flaky vegan pie crust recipe that encases the chocolate mint filling. However, you can use the vegan crust recipe for any of your favorite pies.
The star of this pie is Endangered Species Chocolate’s Forest Mint + Dark Chocolate bar. Dark and decadent with a hint of fresh forest mint, this bar puts a bright and lively twist on the bold cacao flavor you crave.
Chocolate Mint Cream Pie Filling:
- 3 Endangered Species Forest Mint Chocolate Bars, chopped into small pieces (1 ½ cups chopped)
- ¼ cup agave
- 14 ounces silken tofu
- 1 tsp. peppermint extract
- 4 cups whipped cream
- In a food processor or blender combine tofu, agave, and mint extract until smooth and creamy. Leave the mixture in the food processor.
- Heat chopped chocolate in the microwave in 20 second increments, stirring well between each increment. Be careful to not overheat the chocolate. You should be able to get the last bits to melt by stirring. Let this chocolate cool for 1 minute at room temperature.
- While the food processor is on, pour the melted chocolate into the tofu mixture. Keep the food processor on until the mixture is smooth and creamy. Scraping down sides as needed to get all ingredients combined.
- Pour the chocolate mixture into a pre-baked pie crust. Smooth out the top with the back of a spoon or a spatula. Put pie in the refrigerator until chilled and set. (around ~2 hours) 5. Top with whipped cream.
- Optional garnishes: chocolate shavings and fresh mint leaves
Makes 2 pie crusts
- 2 ½ cups flour
- 2 tsp. granulated sugar
- 1 cup salted vegan butter, diced and cold (2 sticks)
- 6 – 8 T. ice water
- In a food processor, pulse together flour and sugar. Add in your diced butter and pulse until you have a crumbly mixture and butter pieces are around pea size or smaller. 2. Add in 6 T. of ice water and pulse. A dough will start to form. Add more water if needed to achieve correct consistency. To test if your dough is ready, pinch a piece between your fingers. It should hold together easily and not crumble apart.
- Place dough on your clean and floured counter. Form into 2 equal balls (do not overwork the dough). Flatten each ball into a disc. Wrap each disc well and place in your refrigerator for 45 minutes.
- Preheat the oven to 425° f.
- On a floured surface, roll out pie crust to around ⅛ of an inch thick. Your crust needs to be larger than your pie dish. Place rolled out dough into your dish. Crimp and trim the edges as desired. Prick bottom and sides well with a fork.
- Cut a 10 -11inch circle of parchment paper and place on top of the pie dough. The parchment paper should cover the bottom and go up the sides. Fill with dry beans or pie weights.
- Bake the crust for 15 minutes. Carefully remove the parchment paper and pie weights. Bake for an additional 10 – 15 minutes or until the bottom is golden and dry looking. The edges of the crust should be a golden-brown color. If the edges start to brown too quickly, cover them with foil or a crust guard while baking.
- Let the crust cool before filling.
- Optional: Once you have fully prepped your pie crust (crimped and trimmed the edges etc.) and it is in the pie dish, place it in the freezer for 20 – 30 minutes before baking. This will help ensure your crust doesn’t shrink or pull away from the edge when baking.
- Pie dough can be made in advance and stored in disc form in the freezer until ready to use. Just be sure they are sealed well before freezing.
- A graham cracker crust also works well for this pie.
Enjoy! If you make this recipe, be sure to post it to your social media and tag us @eschocolate on IG and @EndangeredSpeciesChocolate on FB!