4Tablespoons (½ stick or 55 grams)unsalted buttermelted
¼cup (55 grams)heavy cream
Mint cheesecake filling
2ounces (60 grams)white chocolatechopped
2Tablespoons (20 grams)grapeseed oilI used canola
2 and ½ounces (75 grams)cream cheesesoftened
2Tablespoons (20 grams)powdered sugar
½teaspoon (2 grams)peppermint extract
¼teaspoon (1 gram)kosher salt
2dropsgreen food coloring
4 and ½ounces (125 grams)72% dark chocolatechopped
6Tablespoons (85 grams)unsalted buttercubed
¾cup (150 grams)granulated sugar
¼cup (40 grams)all-purpose flour
3Tablespoons (25 grams)unsweetened cocoa powder
½teaspoon (2 grams)kosher salt
½cup (110 grams)heavy cream
2Tablespoons (20 grams)mini chocolate chips
½cup (25 grams)mini marshmallows
1ounce (30 grams)white chocolatechopped
2teaspoons 6 grams)grapeseed oilI used canola
⅛teaspoon (½ gram)peppermint extract
1dropgreen food coloring
Make the crust
In a medium sized bowl, mix together the graham cracker crumbs, mill powder, sugar and salt.
In a measuring cup or small bowl, whisk together the melted butter and heavy cream until it is uniform. Pour this into your bowl with the dry ingredients and keep mixing until the crumbs look like wet sand. If you pinch some crumbs together, they should keep their shape. If the mixture is too dry, add a little bit more melted butter.
Set ¼ of the graham cracker crumbs aside for later. Transfer the remaining wet crumbs to a standard pie plate and press it on the bottom and up the sides of the pan. Set aside.
Make the mint cheesecake filling
In a small microwave-safe bowl, melt together the white chocolate and oil. Mix well until uniform and set aside.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, beat the cream cheese and powdered sugar together on medium speed for about 2-3 minutes and until smooth. Make sure you scrape down the sides of the bowl before moving on to the next step.
Turn the mixer to low and slowly add in the white chocolate mixture. Let the mixer run for 1-2 minutes or until the batter looks even. Scrape down the bowl again.
Finally, add the peppermint extract, salt and green food coloring and mix until the filling is smooth. Set aside. NOTE: Do not make this component ahead of time.
Make the brownie layer
In a small microwave-safe bowl, melt together the chocolate and butter. Heat in bursts of 20-30 seconds and mix in between until smooth.
In the bowl of a clean stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, beat the eggs and sugar together on medium high speed for 3-4 minutes. The eggs should appear a pale yellow color.
Turn the mixer down to low and add in the melted chocolate. Mix on medium speed for about 1 minute or until the mixture is smooth and uniform.
Add in the flour, cocoa powder and salt and mix on low speed for another minute. Make sure there are no dry streaks. Scrape down the sides of the bowl.
Add in the heavy cream and mix another 30-45 seconds or until no white streaks remain.
Fold in the reserved ¼ cup of graham cracker crumbs. Set aside.
Assemble the pie
Preheat your oven to 350°F.
Pour the mint cheesecake filling on top of your graham cracker crust.
Pour the brownie batter on top of the cheesecake filling. Swirl it with a knife so it blends somewhat with the cheesecake layer.
Sprinkle some mini chocolate chips around the center of the pie (but leave the exact center untouched). Add mini marshmallows around the edges of the pie.
Bake in your preheated oven for 25 minutes. The brownie layer will still be jiggly but the marshmallows will start to toast and turn brown. The chocolate chips will look like they are on the verge of melting.
Remove the pie from the oven and allow to cool completely. At this point, you can stick the pie in the refrigerator or freezer to speed it up if needed.
Make the glaze
In a small microwave-safe bowl or measuring cup, melt together the white chocolate and oil together. Mix well until it is uniform. Add in the peppermint extract and food coloring and mix until smooth.
Using a fork or small spatula, drizzle the glaze on top of the fully cooled pie. Transfer the pie back to the refrigerator to cool completely, about 15 minutes.
Slice and serve.
Leftover pie should be stored, covered, in the refrigerator and will last several days.Source: Momofuku Milk Bar cookbook by Christina Tosi