Chocolate-Mint Swirl Pie
Pie has been on my mind a lot lately but it’s never really all that far, truth be told. Maybe when the days start getting warmer (or warmer and colder and warmer and colder) as they do in our springtime, it feels like we’re inching ever closer to pie season. I was thinking of this specific pie as one that would check the Pi Day (as we post this) and St. Patrick’s Day boxes alike. Mint loves chocolate and vice versa, and a pie crust makes a great delivery system for these flavors.
This pie is easy to make, relying on some convenience items to make it quick and uncomplicated, and the result will have you swooning: Creamy, rich chocolate pudding and a lively mint custard-y layer, meeting together in happy little swirls, over a crunchy chocolate crust. It’s cool, rich, refreshing and even a little elegant, but easy to make. The result is kind of like a meet-cute romcom when a French silk falls for a grasshopper pie.
It does take some time to cool and set, but all good things come to those who wait, at least in this case.
24 whole vegan chocolate sandwich type cookies, like Newman’s Own or Oreos
5 tablespoons vegan butter, melted
⅛ teaspoon peppermint extract (optional)
1 3.9-ounce box dry chocolate pudding mix (not prepared pudding)
2 cups plain vegan milk
½ cup slavery-free, vegan chocolate chips
4-ounces vegan cream cheese, room temperature
½ cup powdered sugar
¼ teaspoon peppermint extract
½ cup thawed frozen whipped topping
Natural green food coloring
More whipped topping, extra cookie crumbs and/or chocolate shavings, for serving
Preheat the oven to 350 degrees.
Crush the cookies (whole, don’t remove the filling) in a food processor, a blender or by rolling over with a rolling pin. Move to a bowl and mix the crumbs with the melted butter and optional peppermint extract until uniformly coated. Break up any larger pieces of cookie. Press into an ungreased pie dish, from 8- to 10-inches wide, or the same size springform pan for easiest removal of your pie slices. Using your fingers, press the crumbs evenly on the bottom of the pie plate and partially up the sides.
Bake for 10 minutes and allow to cool.
Meanwhile, make your pudding according to package directions. I used the Whole Foods dry pudding mix, which calls for mixing in a bowl (not on the stove) but I wanted to melt chocolate chips in it, so I cooked according to package instructions with a medium-low heat until thickened, then added chocolate chips to it. Stir vigorously until the chocolate is melted and the pudding is smooth. Put this in the refrigerator to thicken as you prepare the rest.
In a medium bowl with a spoon or using an electric mixer, whip together the cream cheese, sugar and peppermint extract until smooth. Mix in the ½ cup whipped topping and mix until smooth. Add the green food dye until it is the desired color.
Spoon the cream cheese mix into the cooled pie crust. Add the chocolate pudding on top, giving it a vigorous stir first to make sure it’s still smooth and the desired texture. Gently, pour over the green filling and spread out with the back of a spoon. Using a knife, make little swirls through the bottom layer of the pie filling through the chocolate layer, so it’s got some chocolate and green swirls. Don’t cut into the crust, though!
Cover and allow to set in the refrigerator before serving for at least four hours or freezer for two. Serve with extra dollops of thawed whipped topping (with or without green coloring) on each slice. Crush some extra chocolate wafers or chocolate shavings on top for serving and serve cold.
Pie has been on my mind a lot lately but it’s never really all that far, truth be told. Maybe when the days start getting warmer (or warmer and colder and warmer and colder) as they do in our springtime, it feels like we’re inching ever closer to pie season. I was thinking of this specific pie as one that would check the Pi Day (as we post this) and St. Patrick’s Day boxes alike. Mint loves chocolate and vice versa, and a pie crust makes a great delivery system for these flavors.
This pie is easy to make, relying on some convenience items to make it quick and uncomplicated, and the result will have you swooning: Creamy, rich chocolate pudding and a lively mint custard-y layer, meeting together in happy little swirls, over a crunchy chocolate crust. It’s cool, rich, refreshing and even a little elegant, but easy to make. The result is kind of like a meet-cute romcom when a French silk falls for a grasshopper pie.
It does take some time to cool and set, but all good things come to those who wait, at least in this case.
24 whole vegan chocolate sandwich type cookies, like Newman’s Own or Oreos
5 tablespoons vegan butter, melted
⅛ teaspoon peppermint extract (optional)
1 3.9-ounce box dry chocolate pudding mix (not prepared pudding)
2 cups plain vegan milk
½ cup slavery-free, vegan chocolate chips
4-ounces vegan cream cheese, room temperature
½ cup powdered sugar
¼ teaspoon peppermint extract
½ cup thawed frozen whipped topping
Natural green food coloring
More whipped topping, extra cookie crumbs and/or chocolate shavings, for serving
Preheat the oven to 350 degrees.
Crush the cookies (whole, don’t remove the filling) in a food processor, a blender or by rolling over with a rolling pin. Move to a bowl and mix the crumbs with the melted butter and optional peppermint extract until uniformly coated. Break up any larger pieces of cookie. Press into an ungreased pie dish, from 8- to 10-inches wide, or the same size springform pan for easiest removal of your pie slices. Using your fingers, press the crumbs evenly on the bottom of the pie plate and partially up the sides.
Bake for 10 minutes and allow to cool.
Meanwhile, make your pudding according to package directions. I used the Whole Foods dry pudding mix, which calls for mixing in a bowl (not on the stove) but I wanted to melt chocolate chips in it, so I cooked according to package instructions with a medium-low heat until thickened, then added chocolate chips to it. Stir vigorously until the chocolate is melted and the pudding is smooth. Put this in the refrigerator to thicken as you prepare the rest.
In a medium bowl with a spoon or using an electric mixer, whip together the cream cheese, sugar and peppermint extract until smooth. Mix in the ½ cup whipped topping and mix until smooth. Add the green food dye until it is the desired color.
Spoon the cream cheese mix into the cooled pie crust. Add the chocolate pudding on top, giving it a vigorous stir first to make sure it’s still smooth and the desired texture. Gently, pour over the green filling and spread out with the back of a spoon. Using a knife, make little swirls through the bottom layer of the pie filling through the chocolate layer, so it’s got some chocolate and green swirls. Don’t cut into the crust, though!
Cover and allow to set in the refrigerator before serving for at least four hours or freezer for two. Serve with extra dollops of thawed whipped topping (with or without green coloring) on each slice. Crush some extra chocolate wafers or chocolate shavings on top for serving and serve cold.
Vegan, Recipe,Dessert, Pie, Chocolate, Mint, Swirl, Sweet, Treat