This chocolate peppermint pie is based on my classic French silk pie but with a crunchy Oreo pie crust! The chocolate peppermint filling has the most amazing melt-in-your-mouth texture topped with homemade peppermint whipped cream!
You might also like this classic French silk pie or these chocolate peppermint shortbread cookies!
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Ingredient Notes
You just need a few ingredients to make this silky chocolate peppermint pie!
Oreo Crust - For the Oreo cookie crust you just need Oreo's and melted butter! You could also substitute with chocolate graham crackers.
Eggs - The real secret to the this silky chocolate pie is the eggs!! Since this is a no-bake pie filling, the eggs are raw, which of course does carry some risk. You can specifically buy pasteurized eggs if you can find them, but I've personally never had a problem using regular eggs. You can also pasteurize them yourself at home using a sous vide!
Peppermint Extract - You can find peppermint extract next to the vanilla at the grocery store or online! Just note that peppermint extract is very strong, so you only need a little bit for great peppermint flavor!
Crushed Peppermints - You can use crushed candy canes or crushed peppermints for the topping.
Unsweetened Chocolate - This recipe calls for melted unsweetened baking chocolate which I always keep in my pantry but I know a lot of people don't. The good news is that you can find it in the baking aisle at any grocery store.
The complete list of ingredients and amounts is located in the recipe card below.
What's the best chocolate to use for this pie?
Since unsweetened chocolate is the primary ingredient in the filling, it's important to use high quality chocolate!
Some of my favorite baking chocolate bars are:
- Guittard - This is my number one choice! It's super high quality, affordable, and pretty easy to find. You can usually get it at Whole Foods or Target.
- Vahlrona - This is the chocolate that a lot of pastry chefs swear by! It's usually hard to find in stores, but comes in a ton of different forms.
- Callebaut - This is amazing chocolate that comes in block form, but is usually much harder to find but Whole Foods and Costco usually have it, as do specialty stores.
- Scharffen Berger - I've never actually tried this brand but I've heard a lot of great things about it.
- Ghirardelli - The most affordable and widely available baking bars that are still high quality! I always have either their semi-sweet or bittersweet baking bars on hand!
I'm just going to emphasize it one more time for good measure, you need to use unsweetened baking chocolate for this pie. Otherwise you'll end up with a sickeningly sweet filling.
How to Make Chocolate Pie
Preheat your oven to 350°F.
Pulse the Oreo cookies (filling and all) in a food processor until you have about 2 cups of finely ground crumbs.
In a large bowl, combine the cookie crumbs and melted butter. Mix until it resembles wet sand.
Press the mixture into the bottom of the pie pan and up the sides. Make sure it is tight and compact! You can use the bottom of a flat measuring cup to help pack down the crust.
Bake the crust at 350°F for 8-12 minutes or until it's dried out.
Let the crust fully cool to room temperature before filling.
In a microwave safe bowl, microwave the unsweetened chocolate in 30 second intervals until fully melted. Set aside and let cool for about 10 minutes or until cool to the touch but still melted.
In a stand mixer fitted with the whisk attachment, cream together the softened butter and sugar for 5 minutes until light and fluffy.
Add in the cooled, melted chocolate, peppermint extract, and salt and mix until combined.
It should be a thick, grainy paste.
Add in 1 egg and beat on medium-high speed for 5 minutes then scrape down the sides and bottom of the bowl.
Add in the second egg and beat for 5 more minutes then scrape down the sides and bottom of the bowl.
You'll notice that filling continues to get smoother and fluffier the longer you beat the eggs. [Photo 9 is after one egg, photo 10 is after two eggs, and photo 11 is after three eggs.]
Add in the third egg and beat for 5 minutes, then scrape down the sides of the bowl and beat for 5 more minutes. The filling should be incredibly smooth and silky and significantly paler in color than before. If you rub a bit of filling between your fingers, you shouldn't feel any sugar granules. If you do, continue to beat until it's fully smooth and all the sugar is dissolved.
Spoon the filling into the fully cooled Oreo pie crust, then cover and chill in the fridge overnight (minimum 2 hours).
Top with homemade peppermint whipped cream and crushed candy canes!
Store covered in the fridge for up to 3 days. Make sure to keep the pie refrigerated because it will begin to melt at room temperature.
Recipe Notes
Whipping each egg separately for 5 full minutes might sound unnecessary, I get it. But the difference in texture in INSANE. If you skimp out on the whipping, the pie will still taste fine but the texture will be dense and grainy. Whipping the eggs into the filling is what makes this french silk style chocolate peppermint pie truly silky.
Warning (kidding but not really): Do not attempt without a stand mixer. Unless you have arms of steel, but even then you'll be in pain. This requires 20 straight minutes of vigorous whipping which makes your arm hurt even if you're using a handheld mixer (but it will do in a pinch).
Recipe FAQ's
Store covered in the fridge for up to 3 days. Make sure to keep the pie refrigerated because it will begin to melt at room temperature.
You can use a different type of pie crust if you prefer. However, the only substitution I recommend making to the chocolate filling is changing the type of flavor extract (vanilla or orange extract would also be good)!
Yes!! This pie freezes great, I just recommend freezing without the whipped cream. Freeze for at least 2 hours until solid, then wrap tightly and freeze for up to 2 months. To thaw, place in the refrigerator for 24 hours
You can purchase pasteurized eggs at some grocery stores but you can also pasteurize them yourself at home using a sous vide!
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
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Recipe Card
Chocolate Peppermint Pie
Ingredients
Oreo Crust
- 24 Oreo cookies, substitute chocolate graham crackers
- 4 tablespoons unsalted butter, melted
Chocolate Filling
- ½ cup unsalted butter, room temperature
- ¾ cup granulated sugar
- 2 ounces unsweetened baking chocolate, melted and cooled
- ½ teaspoon peppermint extract
- ¼ teaspoon kosher salt
- 3 large eggs, room temperature
Peppermint Whipped Cream
- 1 cup heavy whipping cream, cold
- ¼ cup powdered sugar
- ¼ teaspoon peppermint extract
Garnish
- crushed candy canes
Instructions
Oreo Crust
- Preheat your oven to 350°F.
- Pulse the Oreo cookies (filling and all) in a food processor until you have about 2 cups of finely ground crumbs.
- In a large bowl, combine the cookie crumbs and melted butter. Mix until it resembles wet sand.
- Press the mixture into the bottom of the pie pan and up the sides. Make sure it is tight and compact! You can use the bottom of a flat measuring cup to help pack down the crust.
- Bake the crust at 350°F for 8-12 minutes or until it's dried out.
- Let the crust fully cool to room temperature before filling.
Chocolate Filling
- In a microwave safe bowl, microwave the unsweetened chocolate in 30 second intervals until fully melted. Set aside and let cool for about 10 minutes or until cool to the touch but still melted.
- In a stand mixer fitted with the whisk attachment, cream together the softened butter and sugar for 5 minutes until light and fluffy.
- Add in the cooled, melted chocolate, peppermint extract, and salt and mix until combined. It should be a thick, grainy paste.
- Add in 1 egg and beat on medium-high speed for 5 minutes then scrape down the sides and bottom of the bowl.
- Add in the second egg and beat for 5 more minutes then scrape down the sides and bottom of the bowl. You'll notice that filling continues to get smoother and fluffier the longer you beat the eggs.
- Add in the third egg and beat for 5 minutes, then scrape down the sides of the bowl and beat for 5 more minutes. The filling should be incredibly smooth and silky and significantly paler in color than before. If you rub a bit of filling between your fingers, you shouldn't feel any sugar granules. If you do, continue to beat until it's fully smooth and all the sugar is dissolved.
- Spoon the filling into the fully cooled Oreo pie crust, then cover and chill in the fridge overnight (minimum 2 hours).
Peppermint Whipped Cream
- Add whipping cream and peppermint extract to a large chilled mixing bowl.
- Use a hand mixer on a medium to high speed to beat the whipped cream until it starts to get a little thick.
- Add the powdered sugar and continue to beat the whipped cream until stiff peaks form.
- Top the chilled pie with the peppermint whipped cream and crushed candy canes!
- Store covered in the fridge for up to 3 days. Make sure to keep the pie refrigerated because it will begin to melt at room temperature.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Kamryn McDowell says
Can I make this two days in advance?
Kyleigh Sage says
Yes absolutely!