Peppermint Chocolate Pie Recipe – A melt in your mouth decadent chocolate creamy peppermint hinted filling offset by a buttery flaky crust topped with whipped cream! If you love this pie, you will also love this Chocolate Chess Pie.
Disclosure: I partnered with Pyrex for this recipe post, but all opinions expressed here are my own. I am grateful for authentic partnerships like this.
The holidays are officially here! Days spent drinking too much eggnog and regifting unfortunate presents are just around the corner. With that being said, we approach the holidays fully prepared to make the annual promise of a healthier lifestyle come New Year’s Day. So for a few weeks we expand the waistbands and indulge in the cakes, roasts, cookies and most importantly pies. Pie is my absolute favorite part of any holiday. From the homemade crust to the silky, sweet filling every bite is worth the indulgence. Whether it’s Buttermilk, Sweet Potato or Mississippi Mud you can count me in.
This season, I’m feeling particularly excited about the scents and flavors associated with the Winter months. Peppermint, ginger, plum and toasted nuts are a few of my top picks. Each one adds their own flare of nostalgia while also contributing unique, warm tastes. So as I prepare to roll my dough and create this year’s perfect holiday pie I’m taking my inspiration from these incredible flavors. Specifically, peppermint was just calling my name.
PEPPERMINT CHOCOLATE PIE
Peppermint Chocolate Cream Pie. Do I need to say anything more? The magic of this pie is made in several of its elements. The flaky and buttery crust, the melt in your mouth chocolate filling and the cooling subtle hint of peppermint extract. Every slice is light, perfectly balanced and full of rich, holiday-inspired flavor. I’d be lying if I said one slice was enough, so you’ll want to make extra.
There is one secret to this pie that I’m more than willing to share: Pyrex glassware. Pyrex is the perfect addition to my kitchen this holiday season to bring festive dishes to the table. Not only do I use the mixing bowls and storage containers for meal prep religiously, my Pyrex pie dish has been an essential piece in my kitchen for years. Its pure glass allows me to keep prepared pies stored in the freezer or refrigerator, all without absorbing food odors, flavors or stains. Peppermint can be a rather strong flavor that lingers but with my Pyrex pie dish it’s truly not a concern. I also love the wonderful pie carrier that makes it easy to transport my holiday desserts from one destination to another. Not only that but it keeps food fresher for longer so I can enjoy leftover pie days after the long distance family is long gone (not that this pie would last very long!). Check out more options at pyrexhome.com.
And get your chocolate pie bake on this holiday season, and don’t forget to grab a Pyrex pie plate!!
Peppermint Chocolate Pie Recipe
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
- Preheat oven to 450 degrees.
- Prick bottom and sides of pastry with a fork. Line pastry with a double thickness of foil. 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.