Mint Chocolate Double-Crust Pie

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

   Tip: Use a convection oven for an even bake.

2. 2

   In a medium bowl, whisk together the flour, confectioners' sugar, and salt. Add the cold water and mix until a dough forms. Wrap the dough in plastic wrap and refrigerate for 10 minutes.

   Tip: Chill the dough for at least 30 minutes for better results.

3. 3

   On a lightly floured surface, roll out the chilled dough to a thickness of 3mm. Transfer the dough to a 23cm pie dish and trim the edges.

   Tip: Use a pastry brush to egg wash the edges of the crust for a golden glaze.

4. 4

   In a separate bowl, whisk together the mint extract, dark chocolate chips, and granulated sugar until well combined.

   Tip: Let the mixture sit at room temperature for 10 minutes to allow the chocolate to melt.

5. 5

   Add the canned evaporated milk to the chocolate mixture and whisk until smooth.

   Tip: Be careful not to overmix the filling, as it can become too thick.

6. 6

   Pour the mint chocolate filling into the pie crust.

   Tip: Smooth the filling with a spatula and refrigerate for at least 30 minutes to set.

7. 7

   Just before serving, sprinkle the chopped fresh peppermint leaves on top of the pie.

   Tip: Use as many leaves as desired, but be careful not to overdo it, as they can be overpowering.

8. 8

   Slice the pie and serve chilled.

   Tip: This pie is best served fresh, but it can be stored in the refrigerator for up to 3 days.