CHOCOLATE MINT  PIE

Crust ▢10 oz. package Grasshopper cookies or Thin Mint cookies ▢¼ c melted butter Chocolate Custard ▢3 eggs ▢5 tbsp cornstarch ▢1 cup sugar ▢¼ teaspoon salt ▢21/2 cups whole milk ▢¾ cup half and half ▢2 tablespoon butter ▢1 tbsp vanilla extract ▢2 cup semi-sweet chocolate chips ▢whipped cream

INGREDIENTS

Blend cookies in blender until you have crumbs, then pour into deep pie dish. Pour melted butter into pan, mix well with hands, then press into sides and bottom for crust. Bake at 350 degrees for 8 minutes. Set aside to cool.

STEP 1

In a medium mixing bowl, add eggs. Whisk until smooth and set aside. In a 4 quart saucepan, add your sugar, cornstarch, and salt. Whisk to combine these dry ingredients.

STEP 2

Pour in whole milk and half and half. Whisk until well combined. Set heat on your stove to medium. As you heat the mixture continually whisk.

STEP 3

Add about a cup of hot liquid to your slightly beaten eggs to temper them. Pour tempered eggs into your thickened custard while you whisk. Continue to stir and cook for an additional 2-3 minutes.

STEP 4

Remove from heat and add in butter and vanilla. Stir and add in chocolate chips. Stir until combined and smooth.

STEP 5

Pour chocolate custard on top of pie crust. Press plastic wrap to the surface of the custard layer. This prevents the custard from forming a thick skin. Cool and refrigerate overnight.

STEP 6

Top with whipped cream, and additional garnishes if desired.

STEP 7

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