Honestly I. Can’t. Even.
Everything about this mint cream brownie pie, from how it looks to how it tastes, just blew me away.
I was actually mega impressed with myself for even coming up with this pie in the first place. Well, it took a few misses.
I didn’t quite know what I was going for when I started, which often happens. I love mint – as you know well if you’ve been following this blog – and I knew I wanted to pair it with brownies somehow. I was thinking along the lines of my top deck brownies, but making the topping with coconut cream rather than frosting. However, my first attempts were not a success. Primarily because I thought I could do it without whipping the coconut cream first – and then just freezing it to get a sort of ‘ice cream’ mint topping. Sounds nice in theory but in this case I wasn’t a fan of the result.
So then I made it like this, whipped coconut cream, with added powdered sugar and mint flavoring and suddenly it was WOW.
The pie is still in my fridge as I write this and every time I open the fridge there is this gorgeous creamy mint aroma that is simply delicious!
A note about the beautiful green color! I used green food coloring. I’m a fan! Just 1/4 tsp and I get this gorgeous color.
However, for those of you who are opposed to food coloring, a tsp of spirulina, or barley grass powder will get it green. It won’t be this shade of green, but it will be green. Alternatively, just skip the green color altogether and have a white cream topping that is just as minty tasting. The green coloring adds nothing to the taste, so it can be easily omitted.
Don’t – whatever you do – use spinach or fresh mint to create the green color as the water content of those will make this pie too wet and will ruin your whipped cream texture.
It actually only takes 15 minutes to make this pie. Really. Don’t you just love the no-bake desserts" I sure do...