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Desserts

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.

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Ingredients

FOR THE CRUST, COMBINE:

FOR THE CHOCOLATE LAYER, MELT:

FOR THE PEPPERMINT MOUSSE—

If you prefer the flavor of spearmint to peppermint, try substituting spearmint candies for a cool green grasshopper pie.

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.

Beating the eggs with sugar to the ribbon stage incorporates air and creates a pale-colored mixture.

Beating the eggs with sugar to the ribbon stage incorporates air and creates a pale-colored mixture.

Fold the egg-sugar mixture into the chocolate mixture to create a velvety smooth filling for the pie.

Fold the egg-sugar mixture into the chocolate mixture to create a velvety smooth filling for the pie.

Nutritional Facts

Tags: Christmas, Vegetarian, Make Ahead, Desserts

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