Instructions

Make the crust:

1. Preheat your oven to 350°F and grease a 9 or 10 inch pie pan. Mix all the crust ingredients together in a bowl until combined. Press evenly into the pan. Bake for 8 minutes. Set aside to cool while you prepare your filling.

Make the filling:

1. Combine the sugar, brown sugar, Ovaltine, cocoa powder, and salt in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until evenly blended.
2. Add the melted butter and paddle for 2 to 3 minutes until all the dry ingredients are moist.
3. Add the heavy cream and peppermint extract and continue mixing on low for 2 to 3 minutes until any white streaks from the cream have completely disappeared into the mixture. Scrape down the sides of the bowl with a spatula.
4. Add the egg yolks, paddling them into the mixture just to combine; be careful not to aerate the mixture, but be certain the mixture is glossy and homogeneous. Mix on low speed until it is.
5. Use the filling right away, or store it in an airtight container in the fridge for up to 1 week.

Bake the pie:

1. Pour the filling into the prepared pie crust. It should be 3/4 of the way full.
2. Bake at 350 degrees for 15 minutes. Then open the oven door and reduce your temperature to 325F. When your oven reaches that temperature, close the door and bake the pie for another 5 minutes. It should be a little jiggly in the very center of the pie but not on the edges. If it’s still too jiggly, leave them in for an additional 5 minutes.
3. Take the pie out of the oven and transfer to a cooking rack. Then freeze your pie for at least 3 hours or overnight. This is what gives you that dense center. Transfer to the refrigerator to thaw for at least 1 hour before serving. Serve cold.
4. Dust your mixture of powdered sugar and cocoa powder all over the top.