Chocolate Mint Pie

One small slice is more than enough

No machinery required except for a hand mixer and you could always just use a whisk instead.

The condensed milk creates a very smooth texture in this pie that’s so rich, even a small slice should be enough to make everyone happy.

Crust

1 ½ cups (375 mL) chocolate cookie crumbs 6 tbsp (90 mL) unsalted butter, melted

Filling

1, 1-lb (454-g) container mascarpone cheese 1, 10-oz (284-g) can sweetened condensed milk Pinch of sea salt ½ tsp (2.5 mL) mint extract, or more to taste Few drops of green food colouring 1 cup (250 mL) whipping cream

Topping

¼ cup (60 mL) whipping cream 4 oz (115 g) bittersweet chocolate chips, approximately ¾ cup (180 mL)

Line the bottom of a deep, 9-in. (22.5-cm) pie pan with a circle of parchment paper.

Combine the chocolate crumbs and butter together until well combined. Press into the pie pan evenly along the bottom and sides and refrigerate.

With a mixer on low speed, beat the mascarpone to smooth it out. Still on low speed, slowly beat in the condensed milk, salt, mint extract and food colouring, scraping down the sides of the bowl. Beat the 1 cup (250 mL) cream to medium peaks and fold into the mascarpone mixture. Pour into the pie shell. Freeze for at least 4 hours or until firm.

In a medium-sized pot, heat ¼ cup (60 mL) whipping cream to a simmer. Remove from heat and add the chocolate, stirring until smooth. Let cool slightly.

Spread the chocolate mixture evenly over the top of the frozen pie and return to the freezer. The pie can be frozen for a week before serving. Wrap securely in plastic wrap after the chocolate topping has set.

When ready to serve, place the pie in the fridge for 15 to 20 minutes to soften it for easier cutting. Cut, using a knife dipped into hot water, dipping and drying the knife blade between each cut. Serve immediately.

Makes 12 servings