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peppermint pie recipe
- Total Time: 320 minutes
- Yield: 8 servings 1x
- Diet: General
Description
This peppermint pie recipe offers a show-stopping dessert with vibrant dark chocolate ganache, creamy peppermint filling, and a spiced ginger crumble. It’s a family-friendly favorite perfect for festive gatherings, requiring minimal effort.
Ingredients
- 2.5 cups chocolate sandwich cookies, finely crushed
- 5.7 tablespoons unsalted butter, melted
- 3.5 ounces dark chocolate (70% cocoa or higher), finely chopped
- 6.8 tablespoons heavy cream (35% fat)
- 8.8 ounces cream cheese, softened
- 0.5 cup granulated sugar
- 1 teaspoon alcohol-free vanilla extract
- 0.5 teaspoon alcohol-free peppermint extract
- 1–2 drops plant-based red food coloring (optional)
- 1 cup heavy cream (35% fat), cold
- 1.8 ounces candied ginger, finely minced
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Prepare Cookie Crust: Preheat oven to 175°C (350°F). Combine 2.5 cups crushed chocolate sandwich cookies and 5.7 tablespoons melted unsalted butter until well mixed. Press firmly and evenly into a 23 cm (9-inch) pie dish. Bake for 8-10 minutes until lightly fragrant. Cool completely on a wire rack until no warmth remains.
- Make Chocolate Ganache: Place 3.5 ounces finely chopped dark chocolate in a heatproof bowl. Heat 6.8 tablespoons heavy cream in a small saucepan until it just simmers. Pour hot cream over chocolate; let stand 2 minutes. Whisk until completely smooth and glossy. Pour over cooled crust; spread evenly. Chill 20-30 minutes, until the ganache is firm to the touch.
- Prepare Peppermint Filling: In a large bowl, beat 8.8 ounces softened cream cheese with 0.5 cup granulated sugar until light and fluffy (2-3 minutes). Stir in 1 teaspoon vanilla, 0.5 teaspoon peppermint extract, and optional 1-2 drops red food coloring. In a separate cold bowl, whip 1 cup cold heavy cream until stiff peaks form. (Tip: Chill mixing bowl and whisk attachments for 10 minutes beforehand for faster, fluffier cream.)
- Assemble Pie: Gently fold whipped cream into the cream cheese mixture until uniform and airy. Spread peppermint filling evenly over the chilled ganache layer. Cover the pie loosely; chill 4 hours, or preferably overnight. The filling should set completely and firm up nicely. (Troubleshooting: Ensure cream cheese was softened, not melted, and heavy cream was very cold and whipped to stiff peaks for proper setting.)
- Prepare Ginger Crumble and Serve: Just before serving, combine 1.8 ounces minced candied ginger, 1 tablespoon granulated sugar, and 1 teaspoon ground cinnamon in a small bowl. Mix well until fragrant. Slice pie with a sharp, warm knife; wipe clean between slices. Generously sprinkle spiced ginger crumble over each slice.
Notes
To ensure the pie sets properly, use very cold heavy cream whipped to stiff peaks and properly softened (not melted) cream cheese. For enhanced flavor, you can add an extra 0.25 teaspoon of peppermint extract to the filling. Always cool the baked crust completely before adding wet layers to prevent sogginess. Store leftovers covered in the refrigerator.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking, Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100 g)
- Calories: 400 calories
- Sugar: 35 g
- Sodium: 250 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 85 mg