Want a creamy, chocolaty, minty treat that tastes just like mint-chocolate chip ice cream, but is not overflowing with dairy? This is pie is your answer! Not only is it easy, but it is delicious too!
We cut back on a lot of dairy in our house due to my husband’s stomach not being super tolerant of it. He can have some in tiny bits, so this pie makes his tummy stay happy! Too much dairy also aggravates my skin, so I love this recipe too!
I adapted Chocolate Covered Katie’s Chocolate Peanut Butter Pie recipe (which is one of my absolute favorite pies) to create mine. Check out her site and books. All of her recipes are amazing!
16 oz. silken tofu
1 & 1/2 cups white chocolate chips (I used Guittard Non-GMO Vanilla Milk Chips)
1/2 to 1 teaspoon peppermint extract (See Tips and Tricks below about the use of this extract)
tiny pinch of salt
3 tablespoons maple syrup (or agave nectar)
a handful of fresh spinach (for color only)
1/4 cup butter (I used Earth Balance Buttery sticks)
approximately 20 chocolate sandwich cookies (I use Annie’s Chocolate Mint Grabbits for an extra dose of mint flavor)
Pie pan lined in parchment
In a food processor, crumble the sandwich cookies. I pulsed mine until they were finely crumbled. (Don’t have a food processor? Read how to do this manually in the Tips and Tricks below).
Melt the butter. (I used the microwave, about 30-40 seconds)
Put the crumbled cookies and the melted butter into a bowl and stir until the crumbles are coated. Melt a little more butter and add it if you feel it is needed, as some cookie brands may be drier than others.
Pour the mixture into the lined pie pan. Press it down to form an even crust. Place it in the refrigerator.
Put the tofu, peppermint extract, salt, syrup, and the spinach into the food processor. Process until smooth. (See the Tips and Tricks below to see how to mix if you don’t have a food processor).
Melt the white chocolate. (See the Tips and Tricks below to see how to do this.) Pour it into the food processor with the tofu mixture and process until all ingredients are blended well.
Remove the crust from the refrigerator. Pour the tofu and chocolate mixture into it. Smooth it out with the back of a spoon if needed.
Cover the pie with foil and place it in the freezer. Mine took approximately 4 hours to freeze. Yours may take less or more time depending on your freezer’s temperature.
When ready to serve, remove from the freezer and set on a counter for approximately 20 minutes. (This enables you to be able to cut it more easily).
Slice, serve and enjoy!
Tips and Tricks:
Don’t have a food processor? Put the cookies in a thick plastic freezer bag and roll over them using a rolling pin until they are crumbled. Finely chop the spinach by hand or use a drop or two of green food coloring. (Or, you could omit the green completely). Mix it into the tofu and chocolate mixture by hand.
I tried not using the parchment paper and just greasing the pie pan, and parchment works better every time. You could also use a springform pan (in lieu of a pie pan) lined in parchment. Experiment and see what works best for you.
Melting the chocolate: You can put the white chocolate in a glass dish and microwave in 10-15 second intervals (stirring in between each) until melted. The intervals are important because the chocolate can burn. I like to use a “double boiler” method when making desserts like this in lieu of the microwave. Since I don’t currently have a double boiler pan, I make my own. How-to: I put water in a large saucepan and bring it to a boil on the stove top. Then I place the chocolate in a slightly smaller saucepan, place on top of the pan with the boiling water, and stir the chocolate until melted. The heat from the bottom pan works to melt the chocolate quite nicely.
I only used 1/2 teaspoon peppermint extract because I used the mint cookies. If you use plain chocolate sandwich cookies, you may want to slightly increase the amount of extract. A little goes a long way with this extract, so add it a little at a time until you get the flavor you like best.
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