Cool Mint Chocolate Pie

  • COOK
    2 Mins
  • PREP
    5 Hrs
  • TOTAL
    9 Hrs

This cool and refreshing pie is the perfect summertime treat. Layered inside a graham cracker crust is a creamy chocolate mint pie filling, on top of that, a fluffy whipped topping. Both of these luscious layers created using thick, rich coconut milk. All topped off with a sprinkling of cacao nibs and drizzled with oozing hot fudge.

Original Release Date: July 27, 2008

Nutritional Facts
Servings 8Serving Size 1 Slice




Calories370
Fat18g
Carbohydrates50g
Protein3.50
Fiberg
Sugar35g
Sodiummg





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Ingredients


    Ingredients for Pie

  • 2 13.5 fl.oz Cans Coconut Milk
  • 1/4 Cup Sugar
  • 1/2 Teaspoon Vanilla
  • 1 3.9 .oz Box Chocolate Jell-o Instant Pudding & Pie Filling
  • 1/4 to 1/2 Teaspoon Mint Flavoring
  • 1 Prepared Vegan Graham Cracker Crust
  • 1/4 Cup Raw Peeled Cacao Nibs


  • Ingredients for Chocolate Syrup

  • 2 Tablespoons Cocoa Powder
  • 2 Tablespoons Light Vegan Butter
  • 1/4 Cup Almond or Soy Milk
  • 1/2 Cup Sugar
  • 1 Teaspoon Vanilla
  • Dash of salt


Directions


In 2 separate metal mixing bowls pour a can of coconut milk in each, place the mixers (or mixer whisk if you are using a Kitchen Aid mixer) in one of the bowls and stick in freezer and let freeze until coconut milk becomes frozen around the edges and almost solid in the middle.

Take the bowl with mixers out of freezer, let sit and thaw for a few minutes. Whip the coconut with a mixer, slowly adding 2 tablespoons of the sugar and vanilla as you mix, mixing for about 4 to 5 minutes or until whipped fluffy. Cover bowl and sit in fridge.

Making whipped topping from coconut milk can be tricky. If your whipped topping comes out slightly runny stick the pie back in the freezer for an hour but no longer, as ice crystals will form in the topping, which have a terrible mouth feel. And if you happen to have Xathan Gum or Guar Gum on hand, you can add 1/2 teaspoon of either to the whipped topping and it will prevent ice crystals from forming, and will allow you to freeze the entire pie. Of course you will want to take it out of the freezer and let it thaw in the fridge an hour or so before you serve it.

Now we are going to do the same thing with the second bowl, except this time we will slowly add in the remaining sugar, pudding mix and mint flavoring as we mix. A note about the mint flavoring. How much mint depends on your own taste. If you're unsure just add 1/4 teaspoon and if it's not enough, add more next time you make it.

Now pour the whipped chocolate mixture into the graham cracker pie shell, cover and stick in freezer for about 3 hours.

20 minutes before the freezing time is up or right before you are ready to serve the pie, prepare the hot fudge. Put cocoa powder, butter, soy milk, sugar, vanilla and salt in a small sauce pan. Bring to a rolling boil and cook for exactly 2 minutes, stirring constantly. Take off stove and let cool for a few minutes.

Take pie out of the freezer, pour whipped topping you reserved in the fridge on top of it.

Now top the pie with the cacao nibs. Slice into 8 equal slices. Drizzle the hot fudge over each slice after you have it on your plate. By the way there is just enough hot fudge to put 1 tablespoon on each slice.

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Original Food Photography & Original Recipe Text Copyright 2007-2014 Josh Latham. All Rights Reserved. Permission granted to reproduce for personal and educational use only. Commercial copying, hiring, lending is prohibited.