Christmas pies are legit so underrated. Folks have no idea how a recipe like this peppermint chocolate pie recipe is a straight up hit and can give a cake a run for its money. I love the creamy chocolate filling that has a slight peppermint note. I add it straight to a buttery flaky crust and top with fresh whipped cream and crushed peppermint. It literally melts in my mouth. If you love this flavor combo, give this chocolate peppermint cake a try too boos.
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How to Make Peppermint Chocolate Pie
Step 1: Preheat 450 degrees. Fork-prick the pie crust, cover with foil, and bake for 8 minutes. Remove foil and bake for another 6-8 until it’s golden perfection. Let it cool on a wire rack.
Step 2: Whisk cream, chocolate, sugar, and butter in a saucepan over low heat until melted. Temper egg yolks with some hot mixture, then return to pan and cook 5 minutes until slightly thickened. Stir in remaining cream and peppermint. Set pan in ice water, stirring occasionally, until firm, about 20 minutes.
Step 3: Transfer chocolate mixture to a large Pyrex mixing bowl. Beat with an electric mixer on medium to high speed for 2 to 3 minutes or until light and fluffy. Spread chocolate mixture into pastry shell. Cover and chill for 5 to 24 hours.
Step 4: Just before serving, add whipped cream and a sprinkle of crushed peppermint. Slice and serve.
Peppermint Chocolate Pie Recipe
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Equipment
Ingredients
For the Pie Crust
For the Pie Filling
- 1 cup heavy whipping cream plus 3 tablespoons divided
- 6 ounces semisweet chocolate pieces
- 1/3 cup granulated sugar
- 1/3 cup salted butter
- 2 large egg yolks lightly beaten
- 1/2 tsp peppermint extract
- Garnish of whipped cream and crushed peppermint
Instructions
- Preheat oven to 450 degrees.
- Prick bottom and sides of pastry with a fork. Line pastry with a double thickness of foil and add pie weights. Bake for 8 minutes; remove foil. Bake for 6 to 8 minutes more or until golden. Cool on a wire rack.
- In a medium heavy saucepan over low heat, whisk together 1 cup of heavy whipping cream, chocolate, granulated sugar, and butter. Continue to stir and whisk for about 10 minutes or until chocolate completely melts then remove pan from heat.
- Next, quickly whisk ⅓ of hot mixture into the egg yolks making sure the yolks don’t scramble. Return egg yolk mixture to saucepan whisking quickly. Continue cooking over medium-low heat for about 5 minutes or until everything slightly thickens and begins to bubble then remove from heat. (Mixture might appear slightly curdled.)
- Stir in remaining 3 tablespoons of whipping cream and peppermint extract.
- Place saucepan in a bowl of ice water and let stand about 20 minutes or until mixture stiffens and becomes difficult to stir, stirring occasionally.
- Transfer chocolate mixture to a large Pyrex mixing bowl. Beat with an electric mixer on medium to high speed for 2 to 3 minutes or until light and fluffy. Spread chocolate mixture into pastry shell. Cover and chill for 5 to 24 hours. Top with whipped cream and peppermint and serve.
Notes
Nutrition
Recipe Help
- Best Pie Weights: Grab either dried beans, rice or even ceramic weights so your pie crust bakes and doesn’t shrink.
- Go High Quality: The chocolate you use will make a difference since this is a very chocolate forward pie.
- Just Strain: If you get any curdling, just strain your pie mixture so it goes into your crust super smooth.
More Holiday Recipes
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These look so good! I can’t wait to make them!
Hi Jocelyn,
My name is Anuj Agarwal. I’m the Founder of Feedspot.
I would like to personally congratulate you as your blog Grandbaby Cakes has been selected by our panelist as one of the Top 30 Black Food Bloggers on the web.
https://blog.feedspot.com/black_food_bloggers/
I personally give you a high-five and want to thank you for your contribution to this world. This is the most comprehensive list of Top 30 Black Food Bloggers on the internet and I’m honored to have you as part of this!
We’d be grateful if you can help us spread the word by briefly mentioning about the Top 30 Black Food Bloggers list in any of your upcoming post.
Please let me know.
Best,
Anuj
I’m so sorry for the loss of your sweet grandmother, Jocelyn! I wasn’t sure where to comment, so I’m sending my condolences here. I love the photos you shared on your email and I’m so glad that your grandmother could meet your precious baby. Love her beautiful name, Harmony by the way! Sending prayers, love and hugs to you. I have family in Mississippi too. xoxo p.s. Keep sharing those old recipes. They’re my favorite!
Thank you so so much for this message. I truly appreciate it.
I love chocolate and peppermint together! This pie looks and sounds yummy!