Make a peppermint mousse black bottom pie this holiday season and taste all of your holiday flavor dreams coming true!
I just clicked purchase on a five pound bag of chocolate from Amazon and wrote a Christmas grocery list that included an ugly/absurd amount of butter.
Plus I have two sweet recipes comin’ atcha this week that are not even included in that mix and are already 100% in my belly.
And how is your holiday planning going?!
Suffice it to say, I’m really hoping someone had the foresight to buy me a few pairs of stretchy pants this year.
No regrets, though, especially where this peppermint mousse black bottom pie is involved. It’s like…all of everything you love about the holiday season’s flavors.
IN ONE BITE.
I know, I know, just when you were thinking that you would not have to grapple with another annoying pie crust this holiday season, here I am begging you to do just that. But hear me out!
This pie crust is far and above the easiest that I have ever worked with:
Rolling it out involved zero cursing.
Took less than five minutes.
And the fluted edges actually held their shape.
Unprecedented pie territory in these parts, seriously.
Not to mention the filling is a layer of peppermint chocolate custard topped with a layer of peppermint mousse that come together to melt in your mouth and make all of your Christmas wishes come true. Or, at least all the sweet ones.
- 1¼ cup all purpose flour
- 1 tbsp sugar
- ½ tsp fine salt
- 6 tbsp cold unsalted butter, cut into ¼-inch cubes and frozen
- 2 tbsp vegetable shortening, frozen, cut into ¼-inch cubes
- ¼ cup + ½ tbsp ice cold water
- 4 oz semisweet chocolate
- 2½ cups milk, divided
- ¾ cup sugar
- ¼ cup cornstarch
- ½ tsp fine salt
- 4 large egg yolks
- 2 tbsp unsalted butter
- ½ tsp vanilla
- ½ tsp peppermint extract
- 1¼ tsp unflavored powdered gelatin
- 1 cup heavy cream
- To make the pie crust, combine the flour, sugar, and salt in the bowl of a food processor. Pulse to blend. Add the frozen butter to the processor bowl. Pulse 5-7 times for 5 seconds each, or until the butter is broken up into pea-sized pieces. Add the frozen shortening to the processor bowl and pulse 4 more times, this time for 1 second pulses. Pour the cold water into the processor and pulse just until dough starts to come together.
- Scrape the dough out onto a piece of plastic wrap and gather into a mound. Gently shape into a flat disk that is 1.5 inches thick. Wrap with plastic wrap and refrigerate for at least 8 hours or overnight.
- When ready to bake, lightly flour a smooth work surface and a rolling pin. Remove the chilled crust from the fridge and give it a few firm squeezes before setting it on the work surface. Set the rolling pin crosswise on the dough and press down firmly to make a channel across the width of the disk. Turn the disk 180 degrees and repeat to form a plus sign on the dough. Use your rolling pin to press down each of the raised wedges, turning the dough 45 degrees each time, giving you the beginnings of a thick circle.
- Roll from the center outward, rotating the dough by 90 degrees each time to maintain a circular shape. Continue this until the dough forms a 13-inch circle that is about ¼-inch thick.
- Set dough onto a 9-inch pie pan so that it is centered as well as possible. Lightly push the dough into the pan so that it is flush with the sides and bottom.
- To flute the edge, fold the overhang to form a 1-inch ridge that rests on the lip of the pan. Flute the edge at about 1-inch intervals. Transfer to the freezer to chill for at least 30 minutes.
- Heat oven to 375F. Line a baking sheet with parchment and cut a second piece of parchment into a 13x13-inch square. Set the pie crust on the lined baking sheet. Place the square of parchment into the pie shell and smooth it into place. Fill with pie weights or dried beans, gently stirring the beans around to make sure there are no air pockets.
- Bake for 25 minutes. Remove from the oven and remove the parchment paper from the top of the pie shell along with the weights or beans. Place the crust back in the oven and bake for another 10 minutes, or until golden brown. Cool on a wire rack.
- Chop the chocolate and set it aside in a medium bowl.
- Heat 2¼ cups of the milk over medium heat until just steaming. Lower the heat just enough so that the milk stays warm.
- Whisk together the sugar, cornstarch, and salt in a medium bowl. Add the egg yolks to the bowl and whisk until the mixture is smooth and pale. Measure out 1 cup of the hot milk and slowly whisk it into the yolk, whisking constantly so that the egg doesn't cook.
- Turn the heat on the saucepan full of milk back up to medium. Slowly whisk in the tempered egg yolks, whisking constantly. Continue to cook, whisking constantly, until the mixture thickens to a pudding-like consistency, about 5 minutes. Once it starts bubbling, cook for an additional 2 minutes, whisking constantly.
- Remove from the heat and mix in the butter, vanilla, and peppermint until smooth.
- Pour 1 cup of the hot custard over the chocolate. Let stand for 2 minutes, then whisk until combined. Pour into the prepared pie shell, spreading into an even layer. Transfer to the refrigerator to chill.
- Meanwhile, make the mousse layer. Fill a small bowl with the remaining ¼ cup of milk. Sprinkle the gelatin on top of it and allow to soften for 5 minutes.
- Whisk the bloomed gelatin into the remaining custard. Refrigerate until cool, 15 to 20 minutes, whisking every 5 minutes.
- While the custard cools, whip the cream to medium peaks. Fold into the cooled gelatin custard in thirds.
- Spoon the mousse on top of the chocolate layer of the pie and smooth the top. Cover with plastic wrap and chill overnight before slicing and serving.