Chocolate Peppermint Cream Pie

The awesome folks at The Food Duo asked me to submit a recipe  to their holiday project and to talk a little about my holiday wish for this year!

The Food Duo asked us to include a photo of ourselves, so here we are in spectacular selfie style. I’m in the glasses!

We’re both London based vegans who enjoy baking and eating lots of dessert. Becky is lucky enough to have 3 dogs and 1 cat in her family! She has an awesome job for a well known fashion brand and is almost always busy. She likes food that is easy to throw together but full of flavour. She’s also a demon when it comes to baked goods. I work for an iconic British landmark and try to split my time between cooking, skyping my fiance, photographing food and running. I’m more into the more complicated recipes.

I think what I’m wishing for this year is for a smooth and happy 2015. I feel like the last half of this year has been quite stressful and I’m ready to be married to my bestie now! I’m also hoping to get a lot more cooking and blogging in 2015!

The Food Duo also asked me to mention a charity we’ve supported. This year Becky did an amazing thing of cycling 100km for Ride the Night 2014, for women versus cancer. A couple of years ago I donated 12 inches of hair to Little Princess Trust who make wigs for children who have suffered hair loss.

Onto the recipe!

You know how everyone is crazy for coconut whipped cream? Well, confession time – I’ve never made it successfully. I tried once and my coconut milk didn’t separate and it was Christmas Day and I was too emotional by that point to try to whip it, haha.

But Christmas is coming up and I need a killer dessert so here we are!

This time I ditched the milk and went straight for the coconut cream. You know the little cartons? Two of those babies and I had a rich fluffy chocolate mousse in about 3 minutes. It was beautiful.

If you’re not a fan of peppermint and chocolate together (my fiance isn’t!) you can always sub out the peppermint for orange extract and make yourself a giant Terry’s Chocolate Orange!

This recipe is loosely based on one I used last Christmas which you can find here.  I was also inspired by the folks over at Minimalist Baker who just made this incredible looking peanut butter chocolate mousse pie…heart palpitations over here.

INGREDIENTS

For the crust

  • 1/2 cup/47g unsweetened desiccated coconut
  • 1 cup/128g plain flour
  • 1/2 cup/59g cocoa powder
  • 2 tbsp pure maple syrup
  • 3 tbsp vegan butter
  • Pinch of salt

For the cream filling

  • 200g/7oz dark chocolate
  • 2 250ml cartons or cans of coconut cream (chilled if not completely solid)
  • 1 tsp peppermint extract
  • 2 tbsp maple syrup

For the topping

  • Dark chocolate chips
  • Desiccated coconut (optional)
  • Mint leaves (optional)

For the pie crust

  1. Start by preheating your oven to 350f/180c. Grease a 9 inch pie dish and set aside.
  2. Melt the butter and the maple syrup in a pan on a low heat, set aside.
  3. In a large bowl add the desiccated coconut and sieve in the flour, cocoa powder and salt. Add the melted butter and maple syrup.
  4. Mix until the ingredients begin to come together, it will start to resemble a coarse soil.
  5. Once thoroughly mixed, using your hands press the mixture into the pie dish. Make sure to form a crust up the sides as well.
  6. Bake the crust in the oven for 10-15 minutes or until crisp on top. Remove and let cool for at least one hour.

For the pie filling

  1. Melt the chocolate in a bain-marie over a saucepan of hot but not boiling water.
  2. Once the chocolate has melted, stir in the maple syrup. Set aside to cool slightly.
  3. Open the coconut cream cartons or cans, drain away any excess liquid and squeeze the cream into a large mixing bowl. Add the cooled chocolate.
  4. Beat on high until smooth and mousse like. Add in the peppermint. Beat again until fluffy incorporated.

Once the crust has cooled, assemble your pie. Using a spatula spoon the cream filling into the crust and smooth it out. Feel free to be as generous as possible! Top with chocolate chips and some more desiccated coconut if you desire! Any leftover cream filling can be eaten as a sneaky mousse treat.

Sarah xxx

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2 thoughts on “Chocolate Peppermint Cream Pie

  1. Pingback: The Food Duo | 12 Days, 8 Nights with Soy Division's Chocolate Peppermint Cream Pie

  2. Pingback: Two Serving Cardamom Persimmon Crumble | Soy Division

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