Mint Chocolate Slab Pie

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

   Tip: Line the baking sheet with parchment paper.

2. 2

   Make the shortbread crust by creaming the butter and caster sugar until light and fluffy. Add the flour and mix until combined.

   Tip: Press the mixture into a lined baking sheet.

3. 3

   Bake the shortbread crust for 15-20 minutes, or until lightly golden.

   Tip: Allow the crust to cool completely.

4. 4

   Make the mint chocolate slab by melting the dark chocolate and heavy cream in a double boiler. Stir in the egg, mint extract, and salt.

   Tip: Add the baking powder and mix until combined.

5. 5

   Pour the mint chocolate mixture over the cooled shortbread crust.

   Tip: Smooth the top and refrigerate for at least 2 hours.

6. 6

   Cut the slab into desired sizes and serve.

   Tip: Garnish with fresh mint leaves, if desired.

7. 7

   Store the pie in an airtight container in the refrigerator for up to 3 days.

   Tip: Allow the pie to come to room temperature before serving.