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Peppermint Chocolate Pie Recipe

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4.1 from 10 reviews

This Peppermint Chocolate Pie combines a flaky pie crust with a rich, creamy chocolate filling infused with refreshing peppermint extract. Topped with whipped cream and crushed peppermint, it is a perfect dessert for holiday gatherings or any special occasion, offering a delightful balance of chocolate and mint flavors.

Ingredients

Pie Crust

  • 1 pie crust

Filling

  • 1 cup heavy whipping cream
  • 3 tablespoons heavy whipping cream (divided)
  • 6 ounces semisweet chocolate pieces
  • 1/3 cup granulated sugar
  • 1/3 cup salted butter
  • 2 large egg yolks (lightly beaten)
  • 1/2 teaspoon peppermint extract

Garnish

  • Whipped cream
  • Crushed peppermint

Instructions

  1. Preheat the oven: Preheat your oven to 450 degrees Fahrenheit to prepare for baking the pie crust.
  2. Prepare and bake the crust: Prick the bottom and sides of the pie crust with a fork. Line the crust with a double thickness of foil and add pie weights or dried beans to prevent puffing. Bake the crust for 8 minutes, then remove the foil and weights and bake for an additional 6 to 8 minutes or until the crust is golden brown. Remove from the oven and cool on a wire rack.
  3. Melt chocolate mixture: In a medium heavy saucepan over low heat, whisk together 1 cup of heavy whipping cream, semisweet chocolate pieces, granulated sugar, and salted butter. Stir continuously for about 10 minutes until the chocolate is fully melted and the mixture is smooth. Remove from heat.
  4. Temper egg yolks: Quickly whisk one-third of the hot chocolate mixture into the lightly beaten egg yolks to gently raise their temperature without scrambling. Return the yolk mixture to the saucepan and cook over medium-low heat, whisking constantly, for about 5 minutes until the mixture thickens slightly and begins to bubble. Remove from heat. Note that the mixture might look slightly curdled.
  5. Add final ingredients: Stir in the remaining 3 tablespoons of heavy whipping cream and the peppermint extract into the chocolate mixture until well combined.
  6. Cool mixture: Place the saucepan into a bowl of ice water and let the mixture stand about 20 minutes, stirring occasionally until it stiffens and becomes difficult to stir.
  7. Whip the filling: Transfer the chocolate mixture to a large Pyrex mixing bowl and beat with an electric mixer on medium to high speed for 2 to 3 minutes until the filling is light and fluffy.
  8. Assemble and chill: Spread the whipped chocolate filling evenly into the cooled pastry shell. Cover the pie and chill in the refrigerator for 5 to 24 hours to set completely.
  9. Garnish and serve: Top the pie with whipped cream and crushed peppermint before serving for a festive and delicious finish.

Notes

  • Use a double layer of foil and pie weights to prevent the crust from puffing up during baking.
  • When tempering the egg yolks, add the hot chocolate mixture slowly to avoid scrambling the eggs.
  • The chocolate mixture may appear slightly curdled before whipping—this is normal.
  • Chilling the pie for at least 5 hours is essential for proper setting; overnight chilling yields the best texture.
  • For extra festive presentation, use crushed candy canes or peppermint candies as garnish.

Find it online: https://dishcooks.com/peppermint-chocolate-pie-recipe/