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Peppermint Chocolate Pie with crushed peppermint against white background with Christmas tree and red and white napkin
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4.12 from 9 votes

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!
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Servings: 10 people
Calories: 351kcal
Author: Jocelyn Delk Adams

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
US Customary - Metric

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.  
    Finished chocolate pie under pyrex red pie cover

Notes

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

Nutrition

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