Mint Mousse Pie

Brynie Greisman Recipe By
  • Cooking and Prep: 4 h 15 m
  • Serves: 10
  • Contains:

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

Ingredients (6)

Mint Mousse Pie

Start Cooking

Make the Pie

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

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

  3. 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.

  4. 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.

Note:

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.

Tip:

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.

Credits

Photography: Moishe Wulliger

Styling: Renee Muller

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