Thin Mint Pie

Happy St. Patrick's Day!!

 

 

 

Now since I missed 3.14 or pie day, I combined the two holidays into one recipe - thin mint pie! I've been dreaming up this recipe ever since I made homemade thin mints.

Oh I can't take it, I need to go grab another slice... Oh and I learned it the hard way, don't forget to grease the pan!

 

 

 

 

 

 

Thin Mint Pie

 

Crust:

1 3/4C all purpose flour

1/2C dutch process cocoa powder

1/3C brown sugar

1/4C granulated sugar

1/4tsp kosher salt

1/4tsp baking soda

1/4tsp baking powder

6Tbs shortening melted and cooled

1 extra large egg, beaten

1/2tsp vanilla extract

4Tbs honey

1/2tsp mint extract

 

5T shortening

 

1. Preheat oven to 350, and line a baking sheet with parchment
2.  In a medium bowl whisk flour, cocoa powder, sugars, salt, baking soda, and baking powder, making sure to smooth lumps out of brown sugar.
3. In another medium bowl combine shortening, egg, vanilla, and honeyand mint.Then, make a well in the center of the dry ingredients, and pour wet ingredients into the well. Mix dough until it begins to come together. The dough should be dry. If needed add 3-5Tbs of water to soften dough until workable, but not sticky.
4. Roll thin and place onto baking sheet. Bake for 10-15min or until toothpick comes out clean. The dough should be relatively dry. Let cool and transfer to a blender to blend until fine crumbs form. Transfer to a bowl and add 5Tbs shortening and use a fork to combine so all crumbs are moist.
5. Grease a pie pan and using wet hands, place crumbs into pan and mold to form crust. Save 4Tbs and set aside.

 
Filling:
2 cans coconut milk
pinch salt
1/4C arrowroot
1/4C honey
2Tbs vanilla extract
1/2C cocoa powder
1/2tsp mint (plus more to your taste)

1. In a medium bowl, whip coconut milk with a hand mixer. Add additional ingredients and whip for additional 3 minutes. Place in fridge for 30min.
2. Once out of fridge, whip once again.

Assembly:

1. Place the filling into the pie pan and use a spatula to smooth. If desired top with leftover crust crumbs and/or chocolate chips. Or you could always add some homemade thin mints!
2. Freeze for 2 hours. Then place in fridge.
3. Enjoy!

Notes: This pie lasts about 4 days (but who says the leftovers will last that long:) Arrowroot can be substituted for corn or tapioca starch.