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.
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
- 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!
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!
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.