INSTRUCTIONS
For the Pie Dough 1. Cut the butter into 1/2-inch cubes, then freeze for 5-10 minutes. 2. In a food processor, combine the flour, sugar and salt. Pulse to combine for 10 seconds. 3. Add half of the butter cubes, and pulse on low roughly 4 times. Then, add the other half of the butter cubes and pulse 4 more times. The mixture should resemble coarse, pea-sized crumbs. 4. Add 2 tablespoons of cold water to the food processor, then pulse 2-3 times. While the food processor is processing, add the other 2 tablespoons — one at a time. Then stop to prevent overmixing. 5. The dough should begin to clump and be slightly sticky. Use your hands to form a 5-inch round disk and wrap it in plastic wrap. Refrigerate for 1 hour. 6. Preheat the oven to 375º F and lightly dust a clean work surface with flour. Use a rolling pin to roll out the dough into a 12-inch round. Then, transfer it to a 9” greased pie pan. 7. Gently press the dough into the bottom of the pan, then the sides. Use kitchen shears to trim away excess dough hanging over the edges of the pan. 8. Use your fingertips to flute the dough by pinching the edge of the crust. Then, use a fork to poke 8 holes in the bottom of the pie dough. 9. Whisk together the egg and milk. Use a silicone brush to brush the edges of the pie to prevent it from burning. Then, lightly sprinkle sugar along the egg-washed edges. 10. Bake the pie crust until golden brown, roughly 35-40 minutes. If the edges begin to burn, cover with a pie guard or aluminum foil. Allow to cool completely once baked. For the Filling 1. In a large bowl, beat the butter with an electric mixer on medium speed for 3 minutes until light and fluffy. Slowly pour the sugar into the butter, mixing to combine. 2. Combine the chocolate chips and coconut oil in a microwave- safe bowl. Microwave for 30 seconds, then stir until the chocolate has melted. 3. Next, pour the melted chocolate into the creamed butter and sugar mixture. 4. Add the peppermint extract, espresso powder and salt. Beat to combine for 30 seconds. 5. Then, add one egg at a time, beating between at high speed for roughly 90 seconds. Once the last egg has been added, the mixture should be smooth and fluffy. 6. Slowly pour the filling into the baked and cooled pie crust. Refrigerate for at least 2 hours before serving. Then, garnish with your favorite toppings and enjoy!
Essential Living 17
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