Grasshopper Pies

Instructions

1. Bake the pie crusts

   • Place an oven rack in the center of the oven; preheat to 375°F.
   • Place the pie crusts on a sheet pan, leaving them in their tins.
   • Bake 10 to 12 minutes, or until lightly browned and cooked through.
   • Remove from the oven.

2. Make the ganache

   • Once the pie crusts are baked, in a small pot, heat the cream (shaking the packet before opening) on medium-high until simmering.
   • Once simmering, cook 1 minute.
   • Turn off the heat; add half the chocolate chips and a pinch of salt. Let sit, without stirring, 1 minute, or until the chocolate begins to melt. Slowly whisk until thoroughly combined.
   • Immediately divide the ganache between the baked pie crusts and spread into an even layer, ensuring the bottom and sides are covered.
   • Rinse and wipe out the pot.

3. Make the filling & set the pies

   • Crack the eggs into the same pot. Add the cornstarch; whisk to thoroughly combine.
   • Add the crème anglaise and whisk until smooth. Cook on medium, whisking constantly (watching carefully so it doesn't curdle), 3 to 4 minutes, or until thickened and the whisk leaves lines as it moves through the mixture.
   • Turn off the heat and whisk in the cream cheese frosting.
   • Immediately divide the filling between the prepared pie crusts. Spread into an even layer.
   • Cover with plastic wrap (making sure the plastic touches the filling to prevent a film from forming) and refrigerate about 1 hour, or until set and chilled.
   • (If desired, transfer the set pies to the freezer for an ice cream-like treat. Let thaw about 15 minutes before serving.)

4. Finish & serve your dish

   • When ready to serve, finely chop the remaining chocolate chips.
   • Wash and dry the mint; pick the leaves off the stems.
   • Serve the set pies garnished with the mint leaves (tearing just before adding) and as much of the chopped chocolate chips as you'd like. Enjoy!