Peppermint Chocolate Pie Recipe

This Peppermint Chocolate Pie Recipe is straight-up flawless, fam. It’s all about that decadent, creamy chocolate vibe with just the right touch of peppermint—melts right in your mouth. Plus, that buttery, flaky crust underneath? Chef’s kiss! Topped off with a cloud of whipped cream, it’s the kind of dessert that’ll have you floating on cloud nine.

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Peppermint Chocolate Pie with crushed peppermint against white background with Christmas tree and red and white napkin

The Perks and Highlights of the Best Peppermint Chocolate Pie

Cuisine Inspiration: Festive Fusion
Primary Cooking Method: Baking and Chilling
Dietary Info: Vegetarian
Key Flavor: Rich Chocolate with a Minty Kick
Skill Level: Intermediate

Sweet Highlights:

  • Decadent Delight: Dive into layers of luxurious chocolate and invigorating peppermint for a taste that’s nothing short of heavenly.
  • Texture Tango: Enjoy the dance of the smooth, silky filling and the fluffy whipped cream on a crumbly, buttery pie crust.
  • Holiday Hero: This pie is a showstopper at any holiday gathering, embodying the festive spirit of the season.
  • Sensory Surprise: The coolness of the mint perfectly balances the richness of the chocolate, creating a symphony of flavors in every bite.
  • Bake and Chill: The beauty of this pie lies in its simplicity – a bit of baking, a chill in the fridge, and voilà, dessert is served!
Chocolate pieces in holiday glass pyrex bowl with ingredients for chocolate pie in other bowls


For the Pie Crust:

  • Pie Crust: A ready-made base or your grandma’s secret recipe—either way, it’s going to be the stage for all the chocolate-peppermint magic.

For the Pie Filling:

  • Heavy Whipping Cream: This is the liquid gold of our recipe—part of it teams up with chocolate for a rich filling, and the rest gets whipped into dreamy peaks for garnish.
  • Semisweet Chocolate Pieces: They’re sweet, they’re bitter, and they melt down to become the chocolatey soul of your pie. This has a different texture from something like a Chocolate Mousse Pie.
  • Granulated Sugar: Just the right amount of sweetness to balance out the chocolate, making sure every bite is a trip to dessert heaven.
  • Salted Butter: It’s all about that buttery magic, bringing richness and depth to your chocolate layer.
  • Egg Yolks: These little golden wonders are here to thicken things up and add a silky texture to your pie.
  • Peppermint Extract: A dash of cool, minty vibes to cut through the richness and keep things fresh.
  • Whipped Cream and Crushed Peppermint for Garnish: Because what’s a pie without a little fancy hat? This duo is the final flourish, adding texture and an extra minty punch.

How to Make Peppermint Chocolate Pie

  • Prep the Crust: Crank up the heat to 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.
  • Chocolate Magic: In a saucepan over low heat, mix 1 cup heavy cream, chocolate, sugar, and butter. Whisk until everything is melted and smooth.
  • Egg Action: Swiftly whisk ⅓ of the chocolate mixture into your beaten egg yolks. This is espionage-level quickness to avoid scrambled eggs! Return the mix to the saucepan, whisking over medium-low heat until it thickens slightly.
  • Cool & Flavor: Dunk your saucepan into a bowl of ice water for a quick cool down. Stir in the remaining 3 tablespoons of heavy cream and peppermint extract. Mix until it’s thick and stubborn.
  • Fluff it Up: Transfer to a mixing bowl, beat until fluffy, and then spread it all into your pie crust. Chill it in the fridge for 5 to 24 hours.
  • Garnish & Serve: Just before serving, crown it with whipped cream and a sprinkle of crushed peppermint. Slice, serve, and take a bow!
Cold butter in flour mixture preparing to make pie dough in glass bowl against white background

*Did you make this recipe? Please give it a star rating and leave comments below!*
Peppermint Chocolate Pie with crushed peppermint against white background with Christmas tree and red and white napkin

Peppermint Chocolate Pie Recipe

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!
4.12 from 9 votes
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course: Dessert
Servings: 10 people


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.  
    Finished chocolate pie under pyrex red pie cover


This pie crust makes two pie doughs so save one or freeze one for later.


Calories: 351kcal | Carbohydrates: 25g | Protein: 3g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 83mg | Sodium: 129mg | Potassium: 142mg | Fiber: 2g | Sugar: 14g | Vitamin A: 600IU | Vitamin C: 0.1mg | Calcium: 36mg | Iron: 2mg
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Filed Under:  Christmas, Pies, Winter Recipes


  1. 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.

    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.

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  2. 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!

4.12 from 9 votes (6 ratings without comment)

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