Recipe by Brynie Greisman

Mint Mousse Pie

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Mint Mousse Pie
Parve Parve
Medium Medium
10 Servings
Allergens

Contains

- Gluten - Wheat
4 Hours, 15 Minutes
Diets
- Vegetarian - Pescatarian

The perfect finale for any Yom Tov seudah. A no-fuss, refreshing pie. Nobody will pass up this dessert!

Ingredients

Mint Mousse Pie

  • 13 chocolate sandwich cookies, crushed

  • 4–5 ounces (115–140 grams) chocolate-covered mints

  • 2 (8-oz./225-g.) containers parve whipping cream

  • 2 tablespoons confectioners’ sugar

  • 1 teaspoon mint-flavored liqueur, or 1/4 teaspoon mint extract

  • additional 1–2 ounces (30-55 grams) chocolate- covered mints, for garnish

Directions

Make the Pie

1.

Press cookie crumbs on the bottom and sides of a pie plate. Set aside.

2.

Meanwhile beat the whipping cream, confectioners’ sugar, and mint liqueur or extract until stiff. Gently fold in melted chocolate mint mixture. You want the mixture to stay white, with ribbons and small chunks of chocolate mint throughout.

3.

Carefully pour onto chocolate crust, smoothing out the top. Break up the additional mints into large chunks and scatter across the top. Freeze. Remove from freezer a few minutes before serving. Garnish with a fresh mint leaf, if desired.

4.

Place chocolate-covered mints in the microwave to melt. (They need not melt completely.) Cool slightly.

Tips:

For a wow presentation, divide the whip mixture in half. Mix half the melted chocolate mints into it by hand and the other half in the mixer. The result will be two different colored mixtures. Pour one layer onto crust. Freeze (refrigerate the second mixture in the meantime), then add the other layer.

Notes:

The amount of mint liqueur or extract can be adjusted to taste. Before pouring mousse mixture onto crust, taste and add more mint flavor if desired.

Credits

Photography: Moishe Wulliger Styling: Renee Muller

Recipe tags

chocolate mint freezer-friendly dessert frozen desserts ice cream ice cream pie mint non-dairy desserts pie pies
Mint Mousse Pie

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