Mocha Cream Pie with Espresso Whipped Cream


 
Mocha Cream pie with espresso whipped cream - a crispy blind baked pie crust is filled with a mocha pudding filling and topped with clouds of espresso flavoured whipped cream, before being finished off with coffee beans and espresso powder. This pie is super simple to make and is a coffee lover's dream. #mochapie #creampie #mocha #cloudykitchenpie
Mocha Cream pie with espresso whipped cream - a crispy blind baked pie crust is filled with a mocha pudding filling and topped with clouds of espresso flavoured whipped cream, before being finished off with coffee beans and espresso powder. This pie is super simple to make and is a coffee lover's dream. #mochapie #creampie #mocha #cloudykitchenpie
Mocha Cream pie with espresso whipped cream - a crispy blind baked pie crust is filled with a mocha pudding filling and topped with clouds of espresso flavoured whipped cream, before being finished off with coffee beans and espresso powder. This pie is super simple to make and is a coffee lover's dream. #mochapie #creampie #mocha #cloudykitchenpie
Mocha Cream pie with espresso whipped cream - a crispy blind baked pie crust is filled with a mocha pudding filling and topped with clouds of espresso flavoured whipped cream, before being finished off with coffee beans and espresso powder. This pie is super simple to make and is a coffee lover's dream. #mochapie #creampie #mocha #cloudykitchenpie
Mocha Cream pie with espresso whipped cream - a crispy blind baked pie crust is filled with a mocha pudding filling and topped with clouds of espresso flavoured whipped cream, before being finished off with coffee beans and espresso powder. This pie is super simple to make and is a coffee lover's dream. #mochapie #creampie #mocha #cloudykitchenpie
Mocha Cream pie with espresso whipped cream - a crispy blind baked pie crust is filled with a mocha pudding filling and topped with clouds of espresso flavoured whipped cream, before being finished off with coffee beans and espresso powder. This pie is super simple to make and is a coffee lover's dream. #mochapie #creampie #mocha #cloudykitchenpie
Mocha Cream pie with espresso whipped cream - a crispy blind baked pie crust is filled with a mocha pudding filling and topped with clouds of espresso flavoured whipped cream, before being finished off with coffee beans and espresso powder. This pie is super simple to make and is a coffee lover's dream. #mochapie #creampie #mocha #cloudykitchenpie

Hi hi! Sorry it has been a wee bit quiet around here - I had big plans to post lots this week while we are on holiday on Vancouver Island, but I’ve been having too much of a good time hanging out with family, reading books, baking (there’s still rhubarb here!!), and taking things a bit slow, which is such a nice change from our regular life back in Brooklyn. It’s been so nice to catch up on sleep and to just have some days where we can relax a little. I honestly can’t remember the last time I had more than one day off in a row - I absolutely love what I do, both here and the studio, but we aren’t at all good at that work life balance thing. Maybe we will get there one day, but for now, it’s so nice to have some time off, even though I do miss my cat. I hauled ass big time to get some stuff shot before I left so that I would have things to work on while I am here, so I will hopefully get myself a teeny bit ahead of schedule on blog content and can keep posting regularly!

The credit for this pie goes to my sweet friend Chelsea, who is an amazing baker, makes THE most incredible cakes, and is in the process of sowing the seeds for starting her very own sweet shop! We text back and forth all the time, and when I mentioned recently that I was feeling a little uninspired and didn’t have many ideas of what to bake to get some content, she sent through a big list of ideas she has had floating round in her head and goes “here, I don’t have the time for these but here’s some ideas!”. Dream friend.

One of the things on her list was a cold brew pie, which I immediately decided I had to make! I took my fave chocolate cream pie and infused the pudding with coffee, making a mocha filling, which I set into a blind baked pie crust. The whole thing then got finished off with mounds of fluffy espresso whipped cream, which pairs so nicely with the chocolate coffee filling. This one is a winner - my sister who apparently doesn’t like coffee, had two slices.

A few wee tips:

  • The pie dough recipe makes a double crust - so enough for two pies. You might as well make the extra while you are at it in my opinion - pie dough freezes well, tightly wrapped, for at least a few months, or lasts a few days in the fridge. Defrost overnight if using from frozen.

  • A pie dough trick I learnt from my friend Erin that is now firmly in my repertoire : After you mix the dough and shape it into discs, rest it in the fridge for about an hour, and then roll it out on a floured surface into a rectangle, fold it in thirds like a letter, then roll again and repeat the folding. Then you shape it into a disc by folding the edges under, rewrap tightly in plastic, and rest for at least two hours before using. What this step does is make the dough homogenous and therefore easy to work with, but also adds layers through the rolling and folding - the same way puff pastry is laminated. It is definitely an optional step but from my experience it makes the world of difference when it comes to rolling out the dough and getting a nice even crimp or lattice work.

  • When you are par baking your pie crust, chill your crust in the fridge rather than the freezer if you can - a longer chill in the fridge is preferable to a short chill in the freezer

  • I like to give this at least a few hours to set up - overnight if you can, otherwise 3-4 minimum. Make sure that the pie is completely cold before you add the cream.

  • I used a 70% dark chocolate for this, which gives you a dark chocolate pie - feel free to mix in some milk chocolate too to lighten things up a little if needed.

  • I like to whip the cream for things like this by hand as it gives me so much more control, as opposed to in a stand mixer - you want peaks that just hold, that will be a good piping consistency.

  • I use this espresso powder, but finely ground instant coffee would work too. You can always dissolve the coffee in a little bit of the cream before adding to the rest if you only have larger granules of coffee.

  • I would have topped this with chocolate covered espresso beans but I didn’t have any (I composted mine after one too many times of having them for a quick snack at 5pm and then staying awake half the night because they are STRONG) so I used regular coffee beans.

 

 

Mocha Cream Pie with Espresso Whipped Cream

- Makes one 9” pie - serves 8-10 -

Pie Filling Recipe adapted from ‘The Fearless Baker’

Pie Dough
375g (2 1/2 cups) all-purpose flour
Pinch of Salt
2 tsp (8g) sugar
225g (2 sticks) cold unsalted butter, cut into cubes
240g (1 cup) cold water
1 cup ice
60g (1/4 cup) Apple cider vinegar
Egg wash - 1 egg whisked with 1 Tbsp water

Mocha Filling
750g whole milk
85g coarse ground fresh coffee
120g heavy cream
250g chopped dark chocolate
150g sugar
30g corn starch
3/4 tsp salt
135g egg yolks
2 tsp vanilla bean paste or extract
40g unsalted butter, at room temperature

Espresso Whipped Cream
265g heavy cream, cold
2 Tbsp powdered sugar (plus more to taste)
1/2 tsp vanilla bean paste
1 1/2 tsp espresso powder

To Garnish: extra espresso powder, coffee beans (optional)

 

- PROCESS -

PIE DOUGH

Place flour, sugar and salt into a large bowl. Cut butter into chunks, and add to the flour. Toss lightly to coat. Working quickly, using a pastry blender or  your fingers,  cut the butter into the flour mixture until there are only large pea-sized chunks left. You want a few lumps of butter remaining to keep the pastry nice and tender.

Combine ice, water and cider vinegar in a bowl. Sprinkle a few tablespoons of the ice water into the flour and butter mixture, and using a stiff spatula or your hands, mix in well. Continue adding water a tablespoon at a time ( I normally need about 8-10 tbsp) until you have a dough that holds together well, but is not too wet. Squeeze together with your fingertips to make a homogenous dough. Shape into two discs, and wrap in plastic wrap. Rest in the fridge for at least two hours, or preferably overnight.  (See notes for rolling out dough during resting period)

Once the dough has rested, unwrap one disc and place on a lightly floured surface. Roll out to 1/4” (6mm) in thickness, turning the dough 45˚ often as you are rolling to keep it even. You want the circle to be slightly larger than your pie tin. Transfer to a 9” pie tin, and arrange to ensure that the dough is well settled.

Trim the dough using scissors or a sharp knife, leaving about one inch excess around the edges. Gently tuck the dough under and onto itself, to give you a neat folded edge. Chill in the fridge for 15-20 minutes, then remove from the fridge and crimp as desired. Dock all over with the tines of a fork, then chill for a further 30 minutes, or freeze for 20 minutes or until solid.

While the crust is in the fridge, preheat the oven to 425˚f / 220˚c. Cut a piece of parchment slightly larger than the pie dish. Line with the parchment paper and fill with pie weights or dried beans, filling right to the bottom of the crimps.

Place the pie tin on a baking sheet, and place in the oven. Bake for 20 minutes, or until the edges are slightly golden brown. Remove from the oven, remove the parchment paper and beans, and brush the edges and crust with egg wash. Return to the oven and bake for a further 15 to 20 minutes, until evenly golden.

Remove from the oven and allow to cool completely on a wire rack.

 

MOCHA FILLING

Place the milk in a medium saucepan. Heat over low heat until just shy of a simmer, and then add the coffee. Cover, and steep for 15 minutes. Strain through a fine mesh sieve, and weigh the infused coffee milk. Top up to 650g if needed. Clean and dry the saucepan, and return to the stove. Add the coffee milk, cream, and chocolate. Place over medium low heat, and whisk until combined and the chocolate has melted. Bring it to a very gentle simmer.

While the chocolate is melting, in a medium bowl, whisk together the sugar, corn starch, and salt. Add the egg yolks and vanilla bean paste and whisk until well combined - it will look like it is not going to come together, but keep whisking!

Remove the chocolate milk mixture from the heat, and, whisking the egg mixture constantly, pour about half of the chocolate mixture over the egg mixture. Whisk until well combined, then return to the saucepan with the remainder of the chocolate mixture. Return to a medium low heat, and, stirring constantly with a silicone spatula, heat until the mixture thickens and comes to a boil, approximately 4 minutes. You want to see a few large bubbles in the centre of the saucepan. Remove from the heat and stir in the butter, mixing until well combined.

Strain the pudding mixture directly into the cooled pie shell, and smooth with an offset spatula. Place a piece of plastic wrap directly against the surface of the filling to prevent a skin forming. Leave to stand at room temperature for about 45 minutes, then transfer to the fridge to completely chill - 4 hours or overnight.


ESPRESSO WHIPPED CREAM

Place all ingredients into a large bowl and whip with a whisk until medium peaks form (you can do this in a stand mixer but you will need to keep a very close eye).

Transfer to a piping bag fitted with a round attachment. Pipe blobs on top of the chilled cake, then sprinkle with espresso powder and garnish with whole coffee beans (optional)

Mocha Cream pie with espresso whipped cream - a crispy blind baked pie crust is filled with a mocha pudding filling and topped with clouds of espresso flavoured whipped cream, before being finished off with coffee beans and espresso powder. This pie is super simple to make and is a coffee lover's dream. #mochapie #creampie #mocha #cloudykitchenpie

Malted Dark Chocolate Cream Pie with Cream Cheese Whip


 
Malted Dark Chocolate Cream Pie with Cream Cheese Whip. A flaky pie crust is topped with a silky malted dark chocolate pudding, and topped with a chocolate and vanilla bean piped cream cheese whipped cream. #creamcheese #chocolatepie #maltedmilk
Malted Dark Chocolate Cream Pie with Cream Cheese Whip. A flaky pie crust is topped with a silky malted dark chocolate pudding, and topped with a chocolate and vanilla bean piped cream cheese whipped cream. #creamcheese #chocolatepie #maltedmilk
Malted Dark Chocolate Cream Pie with Cream Cheese Whip. A flaky pie crust is topped with a silky malted dark chocolate pudding, and topped with a chocolate and vanilla bean piped cream cheese whipped cream. #creamcheese #chocolatepie #maltedmilk
Malted Dark Chocolate Cream Pie with Cream Cheese Whip. A flaky pie crust is topped with a silky malted dark chocolate pudding, and topped with a chocolate and vanilla bean piped cream cheese whipped cream. #creamcheese #chocolatepie #maltedmilk
Malted Dark Chocolate Cream Pie with Cream Cheese Whip. A flaky pie crust is topped with a silky malted dark chocolate pudding, and topped with a chocolate and vanilla bean piped cream cheese whipped cream. #creamcheese #chocolatepie #maltedmilk
Malted Dark Chocolate Cream Pie with Cream Cheese Whip. A flaky pie crust is topped with a silky malted dark chocolate pudding, and topped with a chocolate and vanilla bean piped cream cheese whipped cream. #creamcheese #chocolatepie #maltedmilk
Malted Dark Chocolate Cream Pie with Cream Cheese Whip. A flaky pie crust is topped with a silky malted dark chocolate pudding, and topped with a chocolate and vanilla bean piped cream cheese whipped cream. #creamcheese #chocolatepie #maltedmilk

Ahhhh happy Pi(e) day! If there’s a week that it’s ok to share three pies in a row, I’m going to go ahead and say that it’s this one! Pie week is waaaay better than birthday week IMO, which is really saying something because damn I love birthday week.

I’ve had this one floating round in my head for a while now - I bought a big jar of malted milk powder to use in a recipe a few months ago and never got around to it, so I’ve been so excited to use it! Since I overcame my fear of crimping pie crust (weirdest fear ever), I have so many fun new recipes in the works I can’t wait to share!

I went with a classic twist on the chocolate cream pie for this recipe - a blind baked pie crust, filled with a dark chocolate pudding, which I spiked with some malted milk powder. I then finished it off with a quick cream cheese whipped cream - I added a teeny bit of cocoa powder to half in order to give some variation in the decoration on the top. And oh my. It is such a winning combo - flaky pie crust, silky chocolate pudding, and then a slightly tangy whipped cream on the top. I took it to friends for dessert and someone told me it was ‘the best chocolate pie they had ever had, but in a pie’. I’ll take that. This pie would be perfect for any occasion - it can easily be made ahead of time and finished off quickly just before you serve. You absolutely do not have to pipe the topping on like I did - a big pile of cream cheese whipped cream on top would be just as amazing.

A few wee tips:

  • Ideally, you want to give your pie dough an overnight rest, but if you’re in a pinch, 2-3 hours in the fridge should be ok.

  • The pudding does need a few hours to cool up and set, so make sure you account for this.

  • If you are making this ahead of time, make sure that you only add the cream cheese whipped cream close-ish to serving so that it is nice and fresh.

  • I like to do this wee trick with my pie dough: After you mix the dough and shape it into discs, rest it in the fridge for about an hour, and then roll it out on a floured surface into a rectangle, fold it in thirds like a letter, then roll again and repeat the folding. Then you shape it into a disc by folding the edges under, rewrap tightly in plastic, and rest for at least two hours before using. What this step does is make the dough homogenous and therefore easy to work with, but also adds layers through the rolling and folding - the same way puff pastry is laminated. It is definitely an optional step but from my experience it makes the world of difference when it comes to rolling out the dough, and makes the dough really easy to crimp.

  • The pie dough recipe makes a double crust - so enough for two pies. You might as well make the extra while you are at it in my opinion - pie dough freezes well, tightly wrapped, for at least a few months, or lasts a few days in the fridge. Defrost overnight if using from frozen.

 

 

Malted Dark Chocolate Cream Pie with Cream Cheese Whip

- Makes one 9” pie -

Filling recipe adapted from Erin Mcdowell

Pie Dough
2 1/2 cups (310g) Flour
Pinch of Salt
2 tsp (8g) sugar
225g (2 sticks) cold unsalted butter, cut into cubes
1 cup (240ml) cold water
1 cup ice
1/4 cup (60ml) Apple cider vinegar
Egg wash - 1 egg whisked with 1 Tbsp water

Malted Dark Chocolate Filling
650g whole milk
120g heavy cream
250g bittersweet chocolate, chopped (I used 60%)
150g sugar
30g Corn starch
150g malted milk powder
3/4 tsp salt
135g yolks (5 large egg yolks)
2 tsp vanilla bean paste
40g unsalted butter, at room temperature

Cream Cheese Whipped Cream Topping
400g Heavy cream, cold
225g Cream cheese, at room temperature
70g powdered sugar, sifted
1 tsp vanilla bean paste
pinch salt
10g dutch process cocoa, sifted



 

- PROCESS -

PIE DOUGH

Place flour, sugar and salt into a large bowl. Cut butter into chunks, and add to the flour. Toss lightly to coat. Working quickly, using a pastry blender or  your fingers,  cut the butter into the flour mixture until there are only large pea-sized chunks left. You want a few lumps of butter remaining to keep the pastry nice and tender.

Combine ice, water and cider vinegar in a bowl. Sprinkle a few tablespoons of the ice water into the flour and butter mixture, and using a stiff spatula or your hands, mix in well. Continue adding water a tablespoon at a time ( I normally need about 8-10 tbsp) until you have a dough that holds together well, but is not too wet. Squeeze together with your fingertips to make a homogenous dough. Shape into two discs, and wrap in plastic wrap. Rest in the fridge for at least two hours, or preferably overnight.  (See notes for rolling out dough during resting period)

Once the dough has rested, unwrap one disc and place on a lightly floured surface. Roll out to 1/4” (6mm) in thickness, turning the dough 45˚ often as you are rolling to keep it even. You want the circle to be slightly larger than your pie tin. Transfer to a 9” pie tin, and arrange to ensure that the dough is well settled.

Trim the dough using scissors or a sharp knife, leaving about one inch excess around the edges. Gently tuck the dough under and onto itself, to give you a neat folded edge. Chill in the fridge for 15-20 minutes, then remove from the fridge and crimp as desired. Dock all over with the tines of a fork, then chill for a further 30 minutes, or freeze for 20 minutes or until solid.

While the crust is in the fridge, preheat the oven to 425˚f / 220˚c. Cut a piece of parchment slightly larger than the pie dish. Line with the parchment paper and fill with pie weights or dried beans, filling right to the bottom of the crimps.

Place the pie tin on a baking sheet, and place in the oven. Bake for 20 minutes, or until the edges are slightly golden brown. Remove from the oven, remove the parchment paper and beans, and brush the edges and crust with egg wash. Return to the oven and bake for a further 15 to 20 minutes, until evenly golden.

Remove from the oven and allow to cool completely on a wire rack.

DARK CHOCOLATE MALTED MILK CREAM FILLING

Place the milk, cream, and chocolate in a medium saucepan. Place over medium low heat, and whisk until combined and the chocolate has melted. Bring it to a very gentle simmer.

While the chocolate is melting, in a medium bowl, whisk together the sugar, corn starch, malted milk powder, and salt. Add the egg yolks and vanilla bean paste and whisk until well combined - it will look like it is not going to come together, but keep whisking!

Remove the chocolate milk mixture from the heat, and, whisking the egg mixture constantly, pour about half of the chocolate mixture over the egg mixture. Whisk until well combined, then return to the saucepan with the remainder of the chocolate mixture. Return to a medium low heat, and, stirring constantly with a silicone spatula, heat until the mixture thickens and comes to a boil, approximately 4 minutes. You want to see a few large bubbles in the centre of the saucepan. Remove from the heat and stir in the butter, mixing until well combined.

Strain the pudding mixture directly into the cooled pie shell, and smooth with an offset spatula. Place a piece of plastic wrap directly against the surface of the filling to prevent a skin forming. Leave to stand at room temperature for about 45 minutes, then transfer to the fridge to completely chill - 4 hours or overnight.

CREAM CHEESE WHIPPED CREAM

In the bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese until smooth. Add the heavy cream, powdered sugar, vanilla bean, and salt, and whip until stiff peaks form. Transfer half of the cream cheese whipped cream to a piping bag fitted with a french star tip. Sift in the cocoa powder, and mix to combine. Transfer to a second piping bag fitted with a french star tip.

Pipe blobs of the chocolate and plain cream cheese whipped cream over the surface fo the pie.

Refrigerate until serving. Store leftovers in the fridge.

Malted Dark Chocolate Cream Pie with Cream Cheese Whip. A flaky pie crust is topped with a silky malted dark chocolate pudding, and topped with a chocolate and vanilla bean piped cream cheese whipped cream. #creamcheese #chocolatepie #maltedmilk

Double Chocolate Mint Chip Pie


 
Double Chocolate Mint Chip Pie from 'The New Pie'. Chocolate pastry is drizzled with white and green chocolate, filled with a dark chocolate ganache, topped with chopped mints, then topped with a mint chocolate chip cream filling loaded up with crispy pearls. The whole thing is then finished with a cocoa whipped cream. If there was a pie version of the perfect scoop of mint chocolate chip ice cream, this pie would be it. #mintchip #doublechocolate #creampie
Double Chocolate Mint Chip Pie from 'The New Pie'. Chocolate pastry is drizzled with white and green chocolate, filled with a dark chocolate ganache, topped with chopped mints, then topped with a mint chocolate chip cream filling loaded up with crispy pearls. The whole thing is then finished with a cocoa whipped cream. If there was a pie version of the perfect scoop of mint chocolate chip ice cream, this pie would be it. #mintchip #doublechocolate #creampie
Double Chocolate Mint Chip Pie from 'The New Pie'. Chocolate pastry is drizzled with white and green chocolate, filled with a dark chocolate ganache, topped with chopped mints, then topped with a mint chocolate chip cream filling loaded up with crispy pearls. The whole thing is then finished with a cocoa whipped cream. If there was a pie version of the perfect scoop of mint chocolate chip ice cream, this pie would be it. #mintchip #doublechocolate #creampie
Double Chocolate Mint Chip Pie from 'The New Pie'. Chocolate pastry is drizzled with white and green chocolate, filled with a dark chocolate ganache, topped with chopped mints, then topped with a mint chocolate chip cream filling loaded up with crispy pearls. The whole thing is then finished with a cocoa whipped cream. If there was a pie version of the perfect scoop of mint chocolate chip ice cream, this pie would be it. #mintchip #doublechocolate #creampie
Double Chocolate Mint Chip Pie from 'The New Pie'. Chocolate pastry is drizzled with white and green chocolate, filled with a dark chocolate ganache, topped with chopped mints, then topped with a mint chocolate chip cream filling loaded up with crispy pearls. The whole thing is then finished with a cocoa whipped cream. If there was a pie version of the perfect scoop of mint chocolate chip ice cream, this pie would be it. #mintchip #doublechocolate #creampie
Double Chocolate Mint Chip Pie from 'The New Pie'. Chocolate pastry is drizzled with white and green chocolate, filled with a dark chocolate ganache, topped with chopped mints, then topped with a mint chocolate chip cream filling loaded up with crispy pearls. The whole thing is then finished with a cocoa whipped cream. If there was a pie version of the perfect scoop of mint chocolate chip ice cream, this pie would be it. #mintchip #doublechocolate #creampie
Double Chocolate Mint Chip Pie from 'The New Pie'. Chocolate pastry is drizzled with white and green chocolate, filled with a dark chocolate ganache, topped with chopped mints, then topped with a mint chocolate chip cream filling loaded up with crispy pearls. The whole thing is then finished with a cocoa whipped cream. If there was a pie version of the perfect scoop of mint chocolate chip ice cream, this pie would be it. #mintchip #doublechocolate #creampie

I’m a big fan of drawing out fun dates to last a whole week. With my birthday, I tend to make it birthday month, which is really just an excuse to go fun places and buy fun things. Going off that same logic, this week is pie week! The 14th of March is International Pi(e) day, (in America the date is written at 3/14, hence pi day), so I’m calling it pie week. I have a couple of super fun recipes coming your way, starting with this ridiculously good Double Chocolate Mint Chip Pie.

This recipe comes from Chris Taylor and Paul Arguin’s book that comes out on the 14th, called ‘The New Pie’. Chris and Paul are a married couple from Georgia, who were originally brought together by baking, and have made it their hobby entering (and winning) all kinds of pie contests (which I had no idea were a thing until I read their book!). The book is just beautiful - and filled with the most inventive, unique pie recipes I have ever seen. All the recipes are super clearly explained (and have weight measurements!!), and I am so, so excited to make some more pies from it!

I had a really hard time picking a recipe to share here with you - I must have flicked through the book 10 or 15 times before I finally found myself returning over and over again to this Double Chocolate Mint Chip Pie. Mint chocolate chip is my all time fave flavour of ice cream - always has been, always will be. This recipe encapsulates all the aspects of the flavour, with a cocoa pastry, a layer of ganache topped with chopped mints, a mint chip cream topping filled with crispy pearls (!!), and a cocoa whipped cream. Alone, the components are amazing, but together, they combine to form some kind of magic combination. If mint chocolate chip ice cream was a pie, this is exactly what it would taste like.

A few wee tips:

  • I used a ‘deep dish’ pie plate for this recipe - Chris and Paul describe this as having a top internal diameter of 9 1/8” to 9 5/8”, between 1 3/8” and 2” tall, and having a capacity for about 5 cups filling.

  • This pie can be broken up over a few days if you like - I made the pie dough then gave it an overnight rest, then the next day I blind baked the shell, did the ganache, let it set, then added the mint cream layer, and let it set for 4 hours before finishing it off.

  • The wee drizzle on the shell is a cute, quick step - Chris and Paul use white chocolate and green candy melts, but I popped a little bit of gel food colouring into some white chocolate to make the green and it worked great!

  • I used super orange yolks when I was making the filling, so ended up adding a bit more food colouring to counter this - if you don’t want a super green pie, slightly paler yolks might work better!

 

 

Double Chocolate Mint Chip Pie

- Makes one 9 1/2” deep dish pie -

Reprinted with permission from ‘The New Pie’ by Chris Taylor and Paul Arguin

Cocoa Pastry Crust
191g all-purpose flour
1/2 tsp salt
1/8 tsp baking powder
28g Vegetable Shortening
28g powdered sugar
21g Dutch Process or Black Cocoa
113g Cold, Unsalted Butter, cut into pieces
1 tsp vanilla extract
57g Strongly brewed coffee

Green and White Drizzle (Optional)
80g white chocolate, melted
a few drops mint gel food colouring

Mint Chip Ganache
227g Bittersweet chocolate, chopped
261g Heavy Cream
80g Chocolate Mints, such as Andes (I used after eight mints), Chopped

Mint Chocolate Chip Cream
2 1/2 tsp powdered gelatine
3 large egg yolks
100g sugar
120g whole milk
227g white chocolate, melted
28g Green Creme de Menthe (I didn’t have this, so used 1/2 tsp peppermint extract)
1-2 drops Mint green gel food colouring (optional)
350g Heavy Cream
45g Chocolate pearls, preferably Valrhona (or you can use mini chocolate chips)

Cocoa Whipped Cream
230g Heavy Cream
1/2 tsp vanilla extract
15g Powdered Sugar
1 Tbsp Dutch Process or black cocoa

 

- PROCESS -

COCOA PASTRY CRUST

Measure the flour, salt, and baking powder directly into the bowl of a food processor. Pulse the ingredients once or twice to combine them.

Place the shortening, powdered sugar, and cocoa into a separate small bowl. Using a small rubber spatula, smear the shortening into the powders, pressing against the sides and bottom of the bowl. Continue to work your way around the bowl until all the ingredients have been combined into a chocolatey paste.

Using the small rubber spatula, divide the chocolatey paste into three or four roughly equal nuggets and add them to the flour mixture. Pulse three or four times (1 second pulses) until the chocolate seems evenly dispersed into the flour.

Add the butter to the flour and pulse four or five times. At this point the flour should appear slightly textured, like coarse cornmeal, with small bits of butter flecked throughout. If not, pulse one or two more times.

Drizzle the coffee and vanilla over the liquid.

Using 1-second pulses, process the mixture until it transforms from dry and powdery into a large clump of cohesive dough, 8 to 15 pulses. Stop pulsing once most of the dough is clumped together.

Transfer the dough and any remaining unincorporated flour to a smooth work surface. To incorporate any loose flour, press and smear the flour across the work surface with the heel of your hand. Gather all the dough and press it into a 5 to 6 inch disc about 1 inch thick.

Wrap the disc in plastic wrap, and smooth the outer 1 inch thick edge with your fingertips or by rolling the disc along the countertop. These smooth edges will make the dough easier to roll out in a circle. Refrigerate for at least 4 hours but preferably overnight.

Turn the dough onto a lightly floured surface, and roll out to a circle approximately 15” in diameter, and 1/8” thick. Place the dough in the pie pan, and crimp the edges as desired. Freeze the dough-lined pan for at least 20 minutes while preheating the oven to 350°f.

Lightly spray one side of an 18 inch piece of aluminium foil with cooking spray. Line the crust with the foil, sprayed side down. Fill the pan with the pie weights.

Bake the crust until the crust is set, 50 to 60 minutes, peeking under the edge of the foil to check for doneness. Remove the pie pan from the oven and lift out the pie weights by using the corders of the foil. The goal is for the inside of the pie shell to be evenly baked - it should look like a finished crust. If it is still not done (this can be a little hard to tell with cocoa crust, but it needs to feel dry when you touch it with a finger), place it back into the oven without weights and continue to bake, checking every 2 minutes. Cool the pie crust completely on a wire rack.

To add  the drizzle, add half of the melted white chocolate to a piping bag. Tint the other half with a drop of mint green colour, and transfer to another piping bag. Snip the end off each to create a small hole.

Carefully remove the cooled chocolate crust from the pan to a double layer of paper towels on a baking sheet. If the crust does not seem like it is going to come out, abort the mission and drizzle the chocolate over the crust still in the pan. Drizzle the chocolate over the edge of the crust, allowing the excess to land on the outside of the crust. Some will land in the crust, but that is fine because it will be covered with the filling. Allow to set for about 10 minutes before returning the crust to the pan and filling the pie.

MINT CHIP GANACHE

Place the chopped bittersweet chocolate in a medium heat-safe bowl. Heat the cream in a small saucepan until it begins to simmer (watch it closely so it doesn’t boil over), then pour the cream over the chopped chocolate and set aside for 30 seconds. Whisk the hot cream and chopped chocolate together until the mixture is smooth.

Transfer the chocolate ganache to the cooled pie crust, smoothing with an offset spatula, if necessary. Sprinkle the chopped chocolate mints over the top of the ganache. Transfer the pie to the refrigerator and chill until the ganache is set, about 2 hours.

MINT CHOCOLATE CHIP CREAM

Sprinkle the gelatine over 2 Tbsp water in a small microwave safe bowl and set aside. In a medium saucepan, whisk together the egg yolks, sugar, and milk. Whisking constantly, cook the mixture over medium low heat until it is slightly thickened and reaches 160°f on an instant-read thermometer, about 5 minutes. The mixture will coat the back of a spoon when it is properly thickened. Remove the egg mixture from the heat and continue whisking it to cool it slightly, 1 to 2 minutes.

Heat the gelatine mixture in the microwave on high power in 5 second intervals, checking and stirring it until it just begins to bubble at the edges and the gelatin is dissolved (don’t let it boil). Whisk the gelatine into the egg mixture.

Whisk the melted white chocolate into the egg mixture until smooth. Strain the mixture through a fine mesh sieve into a medium bowl. Whisk in the creme de menthe (or peppermint extract) and mint colour, if using. Allow the mixture to cool to room temperature, 15 to 20 minutes, stirring occasionally to prevent premature gelling.

In a large bowl (or using a stand mixer fitted with the whisk attachment), whip the cream on medium high speed until it holds stiff peaks, 1-3 minutes. reduce the speed to low and slowly drizzle in the mint white chocolate mixture until it is completely incorporated. Fold in the chocolate pearls.

Transfer the mint chocolate chip cream to the chilled pie, smoothing with an offset spatula. Return the pie to the refrigerator and allow it to chill until the mint cream layer is set, 4 to 6 hours (or up to overnight).

COCOA WHIPPED CREAM

If using a hand mixer or the bowl of a stand mixer fitted with the whisk attachment, whip the cream, vanilla, and cocoa on medium-high speed, or until soft peaks form. Add the powdered sugar, and beat on medium high speed until stiff peaks form, 1-3 minutes. Transfer to a piping bag fitted with an open star attachment. Pipe rings of whipped cream around the outside of the pie.

Store any leftovers in the fridge for up to 2 days.

Double Chocolate Mint Chip Pie from 'The New Pie'. Chocolate pastry is drizzled with white and green chocolate, filled with a dark chocolate ganache, topped with chopped mints, then topped with a mint chocolate chip cream filling loaded up with crispy pearls. The whole thing is then finished with a cocoa whipped cream. If there was a pie version of the perfect scoop of mint chocolate chip ice cream, this pie would be it. #mintchip #doublechocolate #creampie

‘The New Pie’ is copyright 2019 by Chris Taylor and Paul Arguin, and was published in 2019 by Clarkson Potter/ Publishers.