chocolate chess
pie with peppermint whipped cream
for the pie:
1 9" pie crust (recipe here)
3 eggs
1/2c melted unsalted butter
1tbsp white vinegar
1/4c buttermilk
1tsp vanilla paste
1.5c cane sugar
1tbsp self-rising cornmeal*
4tbsp cocoa powder
for the whipped cream:
1/2c heavy cream
1tbsp powdered sugar
3-4 candy canes
a small pinch of salt
for the garnish:
10-15 mint leaves
1 egg white
1/4c granulated sugar
ingredients
and candied mint leaves
yield: 1 pie
cook time: 1 hour 30 minutes
course: dessert
a festive and fudgy classic southern pie, garnished with beautiful candied mint
for the garnish:
1. In a small bowl, whisk the egg white until it becomes frothy. Add your sugar to a small plate or shallow bowl.
2. Working with one mint leaf at a time, brush both sides of each leaf with a thin layer of egg white using a clean paint brush or small basting brush, then lay the leaves in the sugar, pressing down gently on each side to create a light, even coat of sugar. Gently place the leaves on a wire rack for drying.
3. Let sit at room temperature for at least 3 hours to dry. Use within 24 hours.
for the pie:
1. Preheat your oven to 350F and prepare your pie shell. Melt your butter, then set it aside to cool slightly.
2. In one bowl, whisk your eggs, then add vinegar, buttermilk, vanilla paste, and melted butter. Whisk to combine.
3. In another bowl, whisk together your sugar, cornmeal, and cocoa powder. Incorporate your wet ingredients into your dry ingredients and whisk until just combined. Pour into your pie shell, leaving about a half inch of space for the pie filling to rise.
4. Place your pie in the oven and bake for 50-60 minutes, or until the center of the pie is set. Let sit at room temperature for at least an hour to cool.
for the whipped cream:
1. Add your candy canes to a blender or food processor and pulse until you have a fine powder.
2. Add 3tbsp of candy cane powder, heavy cream, powdered sugar, and salt to a bowl. Beat with a stand mixer, hand mixer, or by hand (if you’re brave) until it reaches the stiff peak stage.
3. Spread onto your pie only once the pie has cooled in order to keep your whipped cream from melting.
process
about the recipe
I’ve been very upset lately because my favorite coffee of the year is always my first peppermint mocha and I can’t find one anywhere other than Starbucks. I won’t have one outside of December (it’s the principle of it), but my God I LOVE THEM, so naturally I’m quite sad. One coffee shop had an alternate holiday latte and in the menu description they wrote, “it’s about time for a change from the peppermint mochas”. How rude is that? If anything, it’s about time we move on from pumpkin spice, but there was no shortage of those this year. That’s enough of my rant. I’ve decided to channel my peppermint mocha craving into this pie.
This is a classic southern chocolate chess pie, one that always reminds me of Christmas. What makes chess pie chess? It’s the cornmeal in the filling, which is also the ingredient that gives the pie its characteristically fudgy-ness.The whipped cream is made with actual candy canes which are easier to find than peppermint extract and imparts a candy cane color onto the topping. Now the candied mint leaves make this dessert just that much more fun. They’re green and sparkly, I mean, come on. They take some time to dry, but besides that they’re incredibly impressive and so simple to make. All the steps on how to make candied mint leaves are included in the recipe and if you’re in the mood to make your own pie dough a fool-proof recipe can be found right here.
Merry Christmas! I hope you and yours love this peppermint mocha inspired, choco-mint pie.