Chocolate Mint Pie

The first bright days. The first long evenings. Maybe even the first dinner outside on the porch. The luxurious feeling of soft, warm air and light breezes, and the smells of trees and flowers coming alive after their long sleep. This delicious, silky, chocolate mousse pie topped with mint whipped cream is perfect for springtime. TABLE Magazine contributor Rhonda Schuldt shows us how!

Chocolate Mint Pie Recipe

Chocolate Mousse Filling Ingredients

6 oz semi-sweet chocolate
6 oz bittersweet chocolate
1 tsp vanilla extract
1/8 tsp salt
3 cups heavy whipping cream, chilled
¼ cup confectioners’ sugar


  1. Place chocolate, vanilla, and salt in a food processor fitted with metal blade. Place 1 cup of the cream into a 2-cup heatproof glass measuring cup, place in the microwave, and bring to a boil (approx. 60 seconds). With the lid on the processor, and the processor running, slowly and carefully pour in the hot cream. Process until chocolate is melted and smooth.
  2. Transfer melted chocolate into a large mixing bowl and let cool, stirring occasionally.
  3. Once cool, place the sugar and remaining 2 cups of the chilled cream into a bowl. Whisk into stiff peaks. In batches, gently fold the whipped cream into the chocolate mixture.
  4. Pour into crust and chill for at least 6 hours or until set.
  5. Top with mint whipped cream.

Pie Dough Ingredients

2 1/2 cups all-purpose flour
1 cup cold butter, cubed
¼ tsp salt
1/2 cup ice water (more if needed)


  1. In a food processor, pulse flour, cubed butter, and salt until ingredients form pea-size crumbs.
  2. Add cold water one or two tablespoons at a time until dough comes together. Remove and form into a ball, then wrap and cool in fridge.
  3. On a floured surface, roll the dough into a circular shape about ¼-inch thick, and transfer to a pie tin or torte pan.

Mint Whipped Cream Ingredients

2 cups cream
¼ cup confectioners’ sugar
½ tbsp mint extract


  1. Whip all on high into stiff peaks and pipe on top of chocolate pie.

Recipe and Story by Keith Recker / Photography by Erin Kelly

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