Mint Chocolate Chip Sugar Pie

September 25, 2020
0 Ratings
Photo by Food52
  • Prep time 30 minutes
  • Cook time 40 minutes
  • Makes one 9-inch pie
Author Notes

Sugar pie is one of my go-to, most reliable style of custard pies. It’s thickened with flour rather than eggs - and it makes an incredibly smooth, creamy custard after baking as a result. This simple recipe is also a great opportunity to infuse the dairy with flavor - here I use fresh mint which pairs perfectly with the chocolate topping in this ice cream inspired pie. —Erin Jeanne McDowell

What You'll Need
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Mint Chocolate Chip Sugar Pie
  • 1 par-baked pie crust
  • 1 1/2 (352 grams) heavy cream
  • 1 large bunch fresh mint
  • 1 cup (198 grams) granulated sugar
  • 1/2 cup (60 grams) all-purpose flour
  • 1 1/3 cups (301 grams) whole milk
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon fine sea salt
  • 3 ounces dark or semisweet chocolate, finely chopped
  1. Heat the oven to 375°F with a rack in the lower third of the oven (preferably with a baking steel or stone on it). Place the cooled par-baked crust on a baking sheet.
  2. In a small pot, bring the cream to a simmer over medium-low heat. Add the mint, pushing it into the cream, then remove the pot from the heat, cover, and let steep for 15 minutes. Strain the mixture, reserving the cream and discarding the mint and let cool completely.
  3. In a medium bowl, whisk the sugar, flour to combine.
  4. Whisk in the minty cream, milk, vanilla, and salt, mixing just enough to combine—too much whisking will lead to lots of air bubbles, which can linger on the surface of the pie when you transfer the custard to the crust.
  5. Pour the custard into the prepared pie crust. Sprinkle about half of the chocolate over the pie, reserving the remaining half. Bake until the pie appears set at the edges but is still jiggly in the center, 35 to 40 minutes. Sprinkle the remaining chocolate over the surface of the baked pie. Let cool to room temperature, then chill until ready to serve.

See what other Food52ers are saying.

  • Katie Gagnon
    Katie Gagnon
  • Laura Jane Wright
    Laura Jane Wright
  • Tara
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!

8 Reviews

Katie G. March 14, 2021
I am also here because my pie from Erin’s book has been in the oven for about 45 minutes now and won’t set. I guess the answer is to just keep it in the oven and hope for the best.
Tara March 14, 2021
Hi Katie, I just replied to Laura’s comment that maybe counting on “setting “ time in the fridge might also help. For me, I was baking a pie I’d never tried before so I don’t know what the end result is supposed to be texturally. Good luck! I know it’s so frustrating to have a pie not come out right.
Katie G. March 14, 2021
So that’s the thing. I actually made the vanilla variation yesterday. I took it out after maybe 40 minutes. Put was jiggly but I thought maybe it would set up in the fridge. When I cut it that night I had some set custard but a lot of soup. And it seeped into the crust and was basically a disaster. So today I tried just making the chocolate. And now I pretty much have a burnt pie. Very depressing as I made this recipe from the book first because it said it was easy.
Tara March 14, 2021
Sorry to hear that! It’s just *not* the best pie recipe...or there’s some magic factor like what kind of pie plate? I don’t know.... but I commiserate. Soon we will lots of beautiful spring and summer fruit for our pies. Looking forward to that!
Tara November 26, 2020
Hi - I found this recipe while researching why tge Chocolate Sugar Pie I’m baking today from The Book of Pie is taking much muuuuch longer to set. Here Erin is using more cream, solid chocolate instead of powder, and a longer cook time, than similar recipe in her book. I have an oven thermometer so I know it’s not my oven. Followed book recipe to a t. (Wonderful results with pie crust!!!)
Laura J. February 21, 2021
I stumbled across this while researching was why my chocolate sugar pie using Erin's recipe from the book didn't set after 36 min (recipe says 28-32 min). Good to know I'm not alone. I should have trusted my instinct about the jiggle test but thought it would set up when chilled.
Laura J. February 22, 2021
An update: The next day I took my soupy pie from the fridge back to the oven, cooked at 375 for about 40 minutes (filling was boiling), let it cool to room temperature and then chilled in the fridge, and wouldn't you know it set up nicely! Wasn't perfect, and the exposed crust was a little tough, but still tasted good.
Tara March 14, 2021
That is such an interesting result! I found mine set in the fridge but was gummy. I wondered if I had just stuck to her instructions and refrigerated it, would that have worked? I’m glad your pie worked out!