Guys! I remembered Pi Day two years in a row! Despite my memory being terrible, I somehow manage to have what Zachary calls “a good mind” regarding chocolate, I guess. And, to make it a two-for-one, I bring you something that is equally festive for St. Patrick’s Day as it is for Pi Day!
I’ll be honest and say that maybe this isn’t really a pie. It’s called a “dessert” on the Taste of Home site, so I took liberty in calling it a pie. I mean, it’s round, so it’s got that going for it. Anyway, it starts with a layer of brownies studded with mint chocolates. Then, there’s a layer of what is basically a white chocolate no-bake cheesecake, also studded with mint chocolates and some peppermint extract for good measure. Finally, it’s topped with a layer of ganache.
If you couldn’t tell, this is not the world’s healthiest dessert. It is, in fact, quiiiite terrible for you. But, that only means it’s really good. 🙂 I actually liked this better on subsequent days than on the day I made this, which surprised me. Tom thought the top layer should have been a little thinner, and I don’t necessarily disagree. Ganache is awesome, but you probably don’t need quite so much. I’m leaving the (not-quite-but-almost) same amount below, though, so you can make up your own mind.
Mint Brownie Pie
Adapted from Taste of Home
2 oz. unsweetened chocolate, chopped
1/4 cup (4 Tbsp.) unsalted butter, cubed
1 cup sugar
1/8 tsp. salt
1/2 cup + 1 Tbsp. all-purpose flour
12 Andes mints, chopped
12 oz. cream cheese, softened (lowfat is fine)
6 Tbsp. butter, softened
1 (10-12 oz. package) white chocolate chips
1 Tbsp. butter
1/2 tsp. peppermint extract
gel food coloring (optional)
12 Andes mints, chopped
8 oz. semisweet chocolate, chopped
1 cup heavy cream
Preheat the oven to 350 and grease a 9″ springform pan.
To make the brownie layer: Place the unsweetened chocolate and butter into a microwave-safe bowl and melt; stir until smooth and cool slightly. In a large mixing bowl, beat the eggs, sugar, and salt. Add the melted chocolate mixture and gradually add the flour, mixing just until incorporated. Fold in the Andes mints.
Pour the mixture into the prepared pan and bake for about 20 minutes. Cool completely on a wire rack.
To make the filling: Beat the cream cheese and butter in a large bowl until fluffy and smooth. Place the chocolate chips and butter in a microwave-safe bowl and melt until smooth (Note: mine was not really what I would call “smooth” and I’m not sure if the recipe was for candy melts vs. chips, but either way once I added it to the cream cheese to blend, it was fine.) Cool slightly and beat into cream cheese mixture along with extract. If desired, add food coloring. Fold in Andes mints. Spread the mixture over the cooled brownie layer and refrigerate until firm, about 2 hours.
To make the ganache, place the chopped chocolate in a bowl. Heat the cream in a small saucepan until just simmering, and then pour over the chocolate. Whisk until smooth and cool slightly. Spread over the filling and refrigerate until set, about an hour.