Mint Cream Pie

We used to spend most holidays at my maternal grandparents house in Maryland. And my Grandpa always made Rum Creme Pie. I don't drink rum, or even like how it tastes (except Fannie May Egg Nog creams), so I changed the pie up a bit.

First I made it with maple. I made a crust out of the maple leaf shaped maple cream filled cookies you get at the dollar store. BTW I love those cookies. Then I used real maple extract and I think maybe some vanilla in the filling. It was really tasty.

Then I made the cream filling with just vanilla as the flavor and folded in fresh strawberries, and raspberries.

That was so good I made the filling lemon and folded in blueberries.

You get the idea. It's very versatile. So be creative. But wait, I have one more. I think it's the best one yet. It even won the Pioneer Day Pie Bake Off in my ward. Though in all fairness this year I made three out of the four pies being judged.

Mint Cream Pie

6 egg yolks
1 cup white sugar
1 1/2 (.25 ounce) packages unflavored gelatin
1/2 cup cold water
2 cups heavy cream
2 drops Peppermint oil
peppermint extract to taste
green food coloring (optional)
1 c. crushed mint chocolates (York pieces, Mint M&M's, andes mints, mini chocolate chip)

Beat the egg yolks with the sugar until they are light and fluffy and kinda a pale yellow color.

In a saucepan, soak the gelatin in water until the gelatin is no longer opaque. Bring to a boil.

Slowly beat the hot gelatin into the egg mixture. Set aside

Whip the cream until still peaks form, add peppermint oil and the peppermint mint extract to taste and food coloring to desired shade.

Fold the mint flavored whipped cream into the egg mixture. I found a hand whisk was the best for that. Don't use an electric mixture, it will break down the whipped cream and leave you with a runny mess.

Fold in chocolate candy. Chill mixture until it is firm enough to keep a bit of shape. Spoon filling into pie shells. Serve after chilling for several hours.



This is good in a baked chocolate oreo crust or a regular pastry crust with a chocolate layer spread in the bottom. When the pastry comes out of the oven I just sprinkle it with chocolate chips and let it sit for a while. When they are melted I spread them out.



It makes either two flat pies or one really heaped up pie. I use the latter. The pie pictured above is only half of the filling. I used the other half in individual mini tarts with the same oreo crust. It made about 8.

You can eat it like it is or if you wanna get fancy and garnish it I would use whipped cream or Swiss buttercream pipes and more crushed chocolate candies, crushed or mini oreos, chocolate curls or a dusting of cocoa powder.

Some other ideas I though up that look good are

Coconut - add a dash of coconut and vanilla extract in and fold in flaked coconut

Egg nog - Fold nutmeg and vanilla into the egg filling

I love caramel, though I am not sure what I would add to it to make it that flavor. Maybe Italian soda syrup as the flavoring? And then fold in some caramel ice cream topping just enough so that it swirls in but not mixes in fully? Maybe with some honey roasted cashews too...

Anyway, experiment, have fun, and let me know what you come up with