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Chocolate Peppermint Pie

This crowd-pleaser is inspired by one of the biggest holiday icons around — candy canes. Peppermint-flavored mousse pairs perfectly with two layers of chocolate for an oh-so festive Christmas pie.

Chocolate Peppermint Pie

A smooth creamy chocolate filling with a touch of peppermint, this Chocolate Peppermint Cream Pie is sure to be a big crowd pleaser during the holidays
Prep Time30 mins
Cook Time30 mins
Chill1 d
Total Time1 d 1 hr
Course: Dessert
Cuisine: American
Keyword: chocolate, chocolate dessert, chocolate peppermint pie, chocolate pie, no bake dessert, peppermint, peppermint chocolate pie, peppermint dessert, peppermint pie
Servings: 10
Calories: 546kcal

Ingredients

THE CRUST, COMBINE

  • 1 ½ cups Chocolate wafer cookie crumbs (6½ oz.)
  • 6 tbsp. Butter, melted

THE CHOCOLATE LAYER, MELT

  • 4 0z. Milk bar chocolate, chopped
  • 6 tbsp. Unsalted butter
  • 1 tsp. Instant espresso powder
  • 2 Eggs
  • 1 Egg yolk
  • ¼ cup Sugar
  • ¼ tsp. Table salt

THE PEPPERMINT MOUSSE

  • 7 oz. White bar chocolate, chopped
  • 1 cup Heavy cream, divided
  • ½ cup Sour cream
  • ½ cup Crushed candy canes or peppermint candies (about 18 candies)

Instructions

  • Preheat oven to 325°.
  • For the crust, combine cookie crumbs and melted butter. Press crumb mixture into a 9-inch pie plate.

For The Chocolate Layer

  • Melt milk chocolate, butter, and espresso powder in a saucepan over medium-low heat, stirring frequently, until ingredients are combined; remove.
  • Beat eggs, egg yolk, sugar, and salt in a bowl with a hand mixer on high speed, until mixture turns pale yellow and falls from the beaters in thick ribbons.
  • Whisk one-third of the egg mixture into the chocolate, then fold in the remaining egg mixture in two batches. Pour chocolate filling into unbaked cookie crust.
  • Bake pie until chocolate layer is no longer shiny, about 30 minutes. Remove pie from oven; cool to room temperature, then thoroughly chill.

For the Peppermint Mousse

  • Heat white chocolate, ¼ cup cream, and sour cream in a saucepan over medium-low, stirring occasionally, until chocolate melts and ingredients are combined. Off heat, stir in crushed candies. Occasionally whisk mixture until it cools to nearly room temperature.
  • Whip the remaining ¾ cup cream in a separate bowl with the hand mixer, until it forms soft peaks. Fold whipped cream into peppermint mixture in three batches to form mousse; chill at least 2 hours.
  • Gently spread peppermint mousse over chocolate filling; chill at least 2 hours more before serving.
  • Sprinkle pie with finely crushed peppermint candies.

MAKE-AHEAD-DIRECTIONS

  • The crust and chocolate filling can be made 1 day ahead. Prepare peppermint mousse the day that you plan to serve the pie.

Notes

Per slice, Calories: 546

Nutrition Facts

1 servings per container


  • Amount Per ServingCalories546
  • % Daily Value *
  • Total Fat 39g 60%
    • Saturated Fat 23g 115%
  • Cholesterol 141mg 47%
  • Sodium 229mg 10%
  • Total Carbohydrate 45g 15%
    • Dietary Fiber 1g 4%
  • Protein 6g 12%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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    Written by Lisa Yarde

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