chocolate mint cookie pie chocolate mint cookie pie Israeli Kitchen Cookie pie with a refreshing splash of mint. (Photo: Russy Tendler)

Chocolate mint cookie pudding pie

Mint lovers: This one's for you. A glorious dessert that hits all the right notes and pleases all ages.

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  • Yield: 1 pie and 4 pudding cups
  • Prep time: 6 hours, 20 minutes

Come on out, all you fellow mint-lovers, and rejoice with me at this decadent, minty chocolate pie that hits you with that fresh invigorating flavor in not one – but all three – layers of the pie. The crust is made from mint sandwich cookies, filling is infused with mint extract, and garnish uses Oreo mint thins and fresh mint leaves.

May we suggest serving this dessert after every meal? After dinner mints are a thing, you know.

Note: This recipe uses DAGOBA baking chocolate. We encourage you to check out DAGOBA's website for more ingredients and recipe ideas.

Ingredients

    Crust:

  • 1 package mint sandwich cookies
  • 2 tablespoons unsalted butter
  • Chocolate filling:

  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 4 egg yolks
  • 3 cups almond milk (or whole or coconut milk)
  • 4 ounces bittersweet chocolate, chopped
  • 3 ounces DAGOBA unsweetened baking chocolate, chopped
  • 1 tablespoon unsalted butter
  • 1 teaspoon mint extract
  • Topping and garnish:

  • Sweet whipping cream
  • Mint Oreo thins, optional
  • Mint leaves, optional

Directions

Preheat oven to 350°. Process cookies until fine crumbs are formed. Add unsalted butter, and process until fully incorporated.

Press into the bottom and up the sides of an 8” springform pan. Bake for 20 minutes, or until crust is set.

In a large pot, whisk together sugar, cornstarch and salt. Add yolks and almond milk and whisk until smooth.

Set pot on medium heat, and bring to a boil (stirring frequently). Reduce heat to low and continue whisking until mixture thickens.

Turn off heat, and add chopped chocolate, unsalted butter and mint extract. Stir until smooth.

Pour filling over cookie crust. There will likely be an extra cup or two of filling, which you can pour directly into dessert cups to use as pudding once set.

Lay a piece of saran wrap over the filling, and over the pudding cups. Refrigerate for 4-6 hours until set.

Whip cream, and spoon over pie and pudding cups. Garnish with crushed mint Oreo thins and mint leaves, if desired.

chocolate mint cookie pieA slice of perfection. (Photo: Russy Tendler)

Related Topics: Desserts

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen
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