Time: 45 minutes plus setting time
Complexity: easily
Servings: 8

This festive pie boasts a crystal-clear mint filling nestled in a crumbly chocolate crust atop a layer of dark chocolate. The top is adorned with fluffy clouds of soft meringue, swirls of chocolate shavings, and striped red-and-white mint candies, creating a Christmassy atmosphere. The pie is light and refreshing—just the thing to refresh your taste buds after a festive dinner. And its magical appearance will long be remembered by your guests.

Ingredients:

Chocolate cake

• 1 cup premium flour + extra for dusting
• 1/4 cup sweet cocoa powder
• 3 tablespoons powdered sugar
• 2 tablespoons of vegetable oil
• 1/4 teaspoon fine salt
• 55g chilled unsalted butter, cut into small pieces
• 60 g dark chocolate, chopped
• 5 tsp. coconut oil

Filling

• 3 bags of 7 g. powdered gelatin
• 1 cup granulated sugar
• 0.5 tsp peppermint extract

Meringue

• 1/4 cup + 2 tablespoons granulated sugar
• 1 teaspoon lemon juice
• 1/4 teaspoon fine salt
• Whites of 2 large eggs
• 1/4 tsp peppermint extract
• 10 red and white soft mint candies (about 60g), crushed, plus extra for garnish
• Chocolate shavings, for decoration

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

premium flour, eggs, lemon juice, mint candies, mint extract, dark chocolate, cocoa, coconut oil, gelatin, meringue

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Preparation:

Step 1
• Chocolate cake:
  
  Combine the flour, cocoa powder, powdered sugar, vegetable oil, and salt in a food processor and pulse until finely ground. Add the butter and pulse until pea-sized pieces remain. Add 2 tablespoons of ice water and pulse until the dough begins to come together. If the dough is not holding together, add another 2 tablespoons of ice water, 1 tablespoon at a time, and pulse again.
  
Step 2
• Transfer the dough to a sheet of plastic wrap and form it into a disk. Wrap tightly and refrigerate until firm, at least 2 hours or overnight.
Step 3
• On a lightly floured work surface, roll the dough into a 30cm (12in) circle. Place it in a 22cm (9in) pie pan. Fold the overhanging dough under and crimp the edges with your fingers. Freeze for 20 minutes.
Step 4
• Meanwhile, preheat oven to 350°F (175°C) and spray a sheet of foil with cooking spray.
Step 5
• Prick the bottom of the chilled dough with a fork. Line the dough with foil, sprayed side down, and fill with pie weights or dried beans. Bake until the edges are set, about 20 minutes. Remove the foil and weights and continue baking until the bottom is no longer shiny, 5-10 minutes. Transfer to a wire rack and let cool completely.
Step 6
• Place the chocolate and coconut oil in a medium microwave-safe bowl. Heat in 30-second intervals, stirring, until melted and smooth, about 1 minute. Spread a thin layer of chocolate over the entire inside of the cake. Let cool at room temperature until the chocolate hardens, about 15 minutes.
Step 7
• Filling:
  
  In a medium saucepan, pour 1.5 cups of water and sprinkle with gelatin. Let stand until the gelatin softens, 2-3 minutes. Add sugar and cook over medium heat, stirring occasionally, until the gelatin and sugar dissolve, 3-4 minutes. Remove from heat and stir in the mint extract.
  
Step 8
• Pour the gelatin mixture into a large bowl and stir in 2 cups of cold water. Use a spoon to skim off any bubbles that rise to the surface. Refrigerate, stirring every 10 minutes, until the gelatin begins to set, about 30-45 minutes.
Step 9
• Pour the gelatin mixture over the crust and refrigerate until the jelly is completely set, at least 4 hours or overnight.
Step 10
• Meringue:
  
  In a saucepan large enough to fit a stand mixer bowl, fill a few inches of water and bring to a boil. Add the sugar, lemon juice, salt, and egg whites to the bowl and whisk by hand. Place the bowl over the simmering water and whisk until the mixture is warm to the touch and the sugar is completely dissolved (approximately 150°F).
  
  Transfer the bowl to a stand mixer fitted with the whisk attachment, add the peppermint extract, and beat on medium speed until the whites are cool and hold stiff peaks, about 5 minutes.
  
Step 11
• Decoration:
  
  Arrange crushed mints around the edge of the pie. Cut into slices and top with meringue, chocolate shavings, and more crushed mints.
  
  
  Chef's note
  
  When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.

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