Chocolate Peppermint Pie Recipe -
Chocolate Peppermint Pie Recipe
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Chocolate Peppermint Pie

Recipe by  

"This no-bake pie features a delicious layer of creamy white chocolate and crushed candy canes topped with a layer of rich chocolate filling."

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Original recipe makes 8 servings Change Servings
  • PREP

    1 hr
  • COOK

    15 mins

    1 hr 15 mins


  1. Pie Crust: In a bowl, stir together flour, sugar and salt. Using a pastry blender, cut butter cubes into flour mixture until pieces are pea-size. Sprinkle vinegar over flour mixture, tossing with a fork. Sprinkle 5 to 6 tablespoons cold water, 1 tablespoon at a time, over flour mixture, tossing with a fork each time until dough is moistened and crumbly. Gather dough into a ball, flatten into a disk, wrap in plastic wrap and refrigerate at least 4 hours.
  2. Preheat oven to 400 degrees F.
  3. Roll dough into a 12-inch circle. Gently fold the crust into quarters, center over 9-inch pie plate and unfold. Ease the crust into the plate. Trim pastry, leaving a 1-inch overhang beyond plate edge. Fold crust edge under and crimp or flute the edge using a fork or your fingers.
  4. Prick pastry with a fork. Line bottom and up sides of crust with foil and add dried beans or pie weights. Bake for 15 minutes, remove foil. Bake an additional 10 to 15 minutes, until crust is golden. Remove to a wire rack; cool completely.
  5. Filling: In a bowl, beat butter, cream cheese and sugar together.
  6. Combine egg product and whipping cream, gradually add to butter mixture while beating, scraping bowl often. Beat until light and fluffy, about 5 minutes. Reserve half of mixture in a small bowl. Add cooled white chocolate to remaining half of mixture; beat well. Stir in crushed candy. Spread in baked pie crust; chill 10 minutes.
  7. Return reserved butter mixture to bowl, add cooled semi-sweet chocolate; beat well. Spread over white chocolate layer. Refrigerate at least 2 hours.
Kitchen-Friendly View


  • * Pasteurized egg products are available in the supermarket (Egg Beaters® is the best known). The reason the recipe calls for this product is that the filling is not cooked, and there is a salmonella risk associated with eating raw eggs.

Reviews More Reviews

Dec 05, 2008

I'm eating a slice as I type this and it's exceptional. I used a store bought crust and egg whites instead of pasteurized stuff. The risk of salmonella is there but it'd at least give me an excuse to miss finals right? For the peppermint candies I just took a few hand fulls of the after dinner mints from the restaurant I work at and crushed them all using a metal bowl and a can of green beans. That took more work than the rest of pie! Overall I highly recommend this. This is very much a holiday pie, and is very sweet. Whipped cream and some red and green sprinkles are the perfect topper!

Mar 02, 2009

A disclaimer is that I realized, the second time I made this pie, that I had used "whipped cream" instead of whipping cream! But overall I am not convinced it made so much of a difference. This is an easy, tasty pie that I make at home but is not quite elegant enough that I would bring it to a party or serve to guests. The first time I used hard peppermint candies and the second time I used some candy I had on hand - similar to a Junior Mint - and it was a lot easier to break up and stir into the mixture. It's a tasty winter pie - and, again, pretty darn easy to make.


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  • Calories
  • 847 kcal
  • 42%
  • Carbohydrates
  • 79.7 g
  • 26%
  • Cholesterol
  • 133 mg
  • 44%
  • Fat
  • 56.1 g
  • 86%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 9.9 g
  • 20%
  • Sodium
  • 644 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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