Chef Tom's decadent chocolate mint pie

This dessert is so deliciously decadent we had to wait for a very special day to share it. Perfect for Pi Day, this rich chocolatey mint pie features a gluten free crust made from our Panko bread(less) crumbs. We love savory, but we have to say...this might be the best our breadcrumbs have ever tasted.

This recipe was developed by Chef Tom, our director of product innovation and resident Master Chef (yes, a Certified Master Chef!)

Click here to learn more about Chef Tom.

INGREDIENTS

INSTRUCTIONS

8 Servings

II Difficulty

14 Ingredients

15 MIN Preparation

15 MIN (+ 4 hrs cooling) Cooking

30 MIN Total Time

Made With Longève

gluten-free breadcrumbs

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INGREDIENTS

For the pie crust:

1 ½ cup Longève Panko bread(less) crumbs
½ cup granulated sugar
1 stick plant based butter, melted
1 tsp. ground cinnamon

For the chocolate custard pie filling:

½ cup granulated sugar
3 Tbsp. corn starch
3 Tbsp. cocoa powder
½ tsp. salt
3 cups milk (or your plant-based milk of choice)

6 egg yolks
15 ounces dark chocolate, chopped
2 Tbsp. plant based butter
1 tsp. vanilla extract
¼ tsp. mint extract

Topping:

Yogurt or whipped cream

INSTRUCTIONS

Preheat oven to 375 °F.

Mix together Panko bread(less) crumbs, sugar, melted butter and cinnamon in a large bowl. Mix until all of the ingredients are coated with the butter and combined.

Transfer the pie crust ingredients into a pie tin, pressing firmly into the bottom and sides of the pie tin. (You can press a second pie tin over the crust to firm it evenly.)

Bake for 10 minutes so the crust is firm and golden brown. Transfer onto a rack to cool.

Combine sugar, corn starch, cocoa and salt in a large bowl.

Slowly drizzle the milk into the dry ingredients and mix together until smooth.

Add the egg yolks and transfer to a heavy sauce pot. Put over low heat and stir with a wooden spoon, slowly heating the mixture while it thickens for about 10 minutes. Be very careful to scrape the sides and bottom to avoid scorching. Continue to stir until smooth.

Strain the thickened pudding into a bowl over a fine tamis. Add the chopped chocolate, butter, vanilla and mint and stir well to incorporate.

Taste and add additional vanilla or mint to your taste. Then pour into the cracker crust, cover with plastic wrap and cool in the refrigerator until firm (about 4 hours, or overnight).

Serve with yogurt or whipped cream.

Chef Tom's decadent chocolate mint pie

INGREDIENTS

INSTRUCTIONS

gluten-free breadcrumbs

INGREDIENTS

INSTRUCTIONS

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