Pie... is the new cupcake, so I heard. I'm not going to complain because I personally love pie. Cupcakes are great for the grab and go crowd, but I would prefer sitting down to a piece of pie and taking the time to enjoy it with a fork. My husband agrees too, where he would choose a slice of pie over a cupcake any day! In fact, I made this French Mint Silk Pie recently as a twist to his favorite kind of pie. It's rich, creamy, and oh so mint chocolatey with two kinds of chocolate and a splash of mint extract. So grab a fork and sit down to enjoy this slice!...
When I became gluten free about a month ago, I wondered how I could enjoy pie once again. Thankfully, these days there are so many gluten free options and nearly everything can be adapted and made gluten free - including pie crusts! I've included the recipe for a GF pie crust below, but this recipe can made with either your favorite homemade or store-bought pie crust too.
1 prepared 8 inch pastry shell, baked and cooled*
1/2 cup butter, room temperature
1/4 cup white sugar
1/2 cup bittersweet chocolate chips
1/4 cup mint chocolate chips (such as Andes)
1/2 teaspoon vanilla extract
1/2 teaspoon mint extract
1 cup chilled heavy cream
2 tablespoons confectioner's or powdered sugar
Mint chocolate chips or semi-sweet chocolate shavings for garnish (optional)
For the filling: In a double boiler, melt the chocolate chips, stirring occasionally until smooth; set aside.
Cream butter in a mixing bowl. Gradually beat in the sugar with an electric mixer until light colored and well blended. Stir in the thoroughly cooled chocolate, and vanilla extract. Add the eggs, one at a time, beating 5 minutes on medium speed after each addition. Spoon the chocolate filling into a cooled, baked pie shell.