Mint Chocolate Chip Sugar Pie
★★★★★
PREP TIME
30 minutes
COOK TIME
40 minutes
MAKES
one 9-inch pie
Ingredients
1
par-baked pie crust
1 1/2
(352 grams) heavy cream
1
large bunch fresh mint
1 cup
(198 grams) granulated sugar
1/2 cup
(60 grams) all-purpose flour
1 1/3 cups
(301 grams) whole milk
1 1/2 teaspoons
vanilla extract
1/2 teaspoon
fine sea salt
3 ounces
dark or semisweet chocolate, finely chopped
Instructions
- Heat the oven to 375°F with a rack in the lower third of the oven (preferably with a baking steel or stone on it). Place the cooled par-baked crust on a baking sheet.
- In a small pot, bring the cream to a simmer over medium-low heat. Add the mint, pushing it into the cream, then remove the pot from the heat, cover, and let steep for 15 minutes. Strain the mixture, reserving the cream and discarding the mint and let cool completely.
- In a medium bowl, whisk the sugar, flour to combine.
- Whisk in the minty cream, milk, vanilla, and salt, mixing just enough to combine—too much whisking will lead to lots of air bubbles, which can linger on the surface of the pie when you transfer the custard to the crust.
- Pour the custard into the prepared pie crust. Sprinkle about half of the chocolate over the pie, reserving the remaining half. Bake until the pie appears set at the edges but is still jiggly in the center, 35 to 40 minutes. Sprinkle the remaining chocolate over the surface of the baked pie. Let cool to room temperature, then chill until ready to serve.
