Cool Down This Summer: Easy Peppermint Mocha Pie Recipe

As temperatures rise, you and your friends will probably begin searching for ways to cool down this summer. Here at Blue Osa, we have a perfect recipe solution for Costa Rica’s blistering heat, and it is also quite delicious!

Our Peppermint Mocha Pie recipe combines cooling flavor and a delicious pick-me-up during a hot day. Peppermint and expresso lovers will want to consume this entire pie, so make sure you make two!

Are you wondering where the cooling effect of peppermint comes from? We were. After asking our uncle on Google, here’s what we found.

According to a report by NPR, the menthol found in peppermint is quite the trickster. Instead of truly cooling the body per se, the chemical activates the same receptor on nerve endings that are involved in sensing cold. So, not only does peppermint give us a refreshing sensation, but it can also help us feel more alert.

Derived from the mint plant, one of several different species, peppermint is a natural hybrid cross between water mint and spearmint. Some of its other natural benefits, mostly when used in oil form, include soothing stomach aches and sore muscles, acting as a decongestant, and helping relieve stress.

With all of these tremendous benefits, who wouldn’t want a slice of mouthwatering Peppermint Mocha Pie?

Check out the easy and satisfying recipe below!

Peppermint Mocha Pie Recipe

From the Kitchen Of Blue Osa

This is definitely NOT Gluten-free, dairy-free, or sugar-free

Ingredients:

What You’ll Need:

• Spatula
• 9” Round Pan
• Mixing Bowl
• Bain-Marie (Water Bath)

Crust Ingredients

• 3 cups crushed graham cracker
• ¼ cup sugar
• 1 oz. butter melted

Pie Ingredients

• 400 g semi-sweet chocolate
• 2 ¼ cup coconut milk
• ¼ cup peppermint coffee creamer
• 1 tablespoon instant espresso powder
• 1 ½ cups Cool Whip
• ½ cup sweet cream
• 1 tablespoon cornstarch

Instructions:

Directions – Crust

1. Heat Oven to 400F.
2. Crush (3) cups of graham crackers.
3. Mix graham crackers, sugar, and melted butter.
4. Pour mixture into a 9” round pan and gently press around the edges and bottom to fully cover the inside.
5. Place the pan in the oven for (5) minutes to harden the crust.

Directions – Pie Filling

1. Place chocolate and (3) ounces of butter into the bain marie and allow to melt.
2. Once melted, mix together the chocolate, butter, coconut milk, peppermint coffee creamer, instant espresso powder, cool whip, sweet cream, and cornstarch.
3. Pour evenly into the hardened crust.
4. Put the pie in the freezer for (5) to (6) hours to allow it to solidify.

And then, Voila!
 

Buen provecho from the Kitchen Of Blue Osa!