Chocolate Peppermint Pie

This chocolate peppermint pie has a crunchy Oreo pie crust filled with a silky chocolate peppermint filling and topped with peppermint whipped cream!

Course Dessert

Cuisine American

Prep Time 45

Cook Time 10

Chilling Time 2

Total Time 2 55

Servings slices

Calories 406kcal

Author Kyleigh Sage

Equipment

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

US Customary - Metric

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

Note: Most standard pie pans are about 1 inch deep. So if you're using a deep dish pie pan (1 ½ to 2 inches deep) this recipe will not yield enough filling to completely fill your pan and you may want to double it.

This pie is made with raw eggs. Consuming raw or under cooked eggs may increase your risk of food-borne illness, especially if you have certain health conditions or are pregnant. Consume at your own risk. Alternatively, you can buy pasteurized eggs to use in this recipe.

Nutrition