Chocolate Pie with Mint Truffle Graham Cracker Crust
We’re welcoming the newest member of the Alter Eco truffle family with a Chocolate Mint Pie packed full of oh-so-minty goodness!
1 3/4 cups graham crackers (chopped using knife or food processor)
6 tablespoons softened butter
7 Dark Mint truffles (chopped using knife or food processor)
1 pinch salt
1/2 cup milk
1 batch marshmallow cream (store bought or home made)
1 cup heavy whipping cream
1 cup of heavy whipping cream
1/4 cup powdered sugar
A couple drops of green food coloring (if desired)
For the crust: Preheat the oven to 225 °F (110 °C) and grease a 9 inch pie plate. Combine 1 3/4 cups graham cracker crumbs, 6 tablespoons softened butter, and 7 chopped mint truffles and mold into the pie plate. Bake for 10 minutes.
For the filling: While the crust is cooking, melt 3 Mint chocolate bars, 1 pinch salt, 1/2 cup milk, 1 batch marshmallow cream in a medium heat-safe bowl or double boiler. Careful not to burn. Remove from heat and allow to cool completely, stirring occasionally. In a separate bowl, beat 1 cup heavy whipping cream with electric mixer until stiff peaks form. Fold into cooled chocolate mixture. Pour onto prepared pie crust. Refrigerate until set.
For the frosting: Beat an additional 1 cup heavy whipping cream until just before stiff peaks form. Add 1/4 cup powdered sugar and drops of green food coloring, if desired. Continue mixing until peaks are stiff. Top pie with whipped cream design of your choice, or simply spread over entire pie.