The crust for this Chocolate Peppermint Pie gets ‘baked blind,’ which is simply another way of saying that it gets baked by itself without any fillings. Once the crust is baked, the layers of dark chocolate filling and whipped cream get added. Top the whole thing with chocolate curls, and you’ve got a tasty holiday dessert!
I highly recommend making your own pie dough for this Chocolate Peppermint Pie, but if you want to simplify things a bit you can certainly use store-bought dough. I do still recommend making the homemade peppermint whipped cream, though – the store-bought stuff in cans isn’t even close to the real thing!
Quick tip: I’ve tried multiple methods for crushing candy canes, and several of them lead to candy cane bits all over the kitchen counter and floor. If you want to save yourself the clean-up effort, I’ve found that placing unwrapped candy canes in a ziptop bag and then gently rolling the bag with a rolling pin is the way to go. But if you enjoy seeing candy cane bits flying all over the kitchen, then skip the ziptop bag!
If you’re hunting for a fun holiday dessert, then put this pie on the list. We enjoyed this one quite a bit, and I suspect it will be making another appearance in our kitchen soon! Happy baking!
Topped with creamy whipped cream and large chocolate curls, this Chocolate Peppermint Pie is a tasty and impressive dessert to serve during the holiday season!
5 from 7 votes
Prep Time: 35 minutes minutes
Cook Time: 20 minutes minutes
Refrigeration Time: 10 hours hours
Total Time: 10 hours hours 55 minutes minutes
Servings: 8 servings
Calories: 521 kcal
Using a food processor, add flour, brown sugar and salt; pulse until well combined.
Cut butter into small cubes and add to the food processor; pulse until a crumbly mixture forms.
Add vodka and 2 Tbsp of water; pulse until well combined. Continue adding water 1 Tbsp at a time (and pulsing) until dough comes together in a ball.
Shape dough into a disc and wrap with plastic wrap; refrigerate for at least 2 hours. (Note: Dough can be made the day before and refrigerated overnight.)
Preheat oven to 400°F.
Working on a well-floured surface, roll pie dough into a 12” circle.
Transfer pie dough into pan and gently press dough into pan; Leave ~1” of overhang on all sides
Fold excess dough under itself and use 2 fingers to crimp the edges. Refrigerate dough for at least 15 minutes.
Remove dough from refrigerator and use a fork to dock the dough every ~½”. Place foil on top of dough and fill with pie weights or coins.
Bake for 15 minutes.
Remove foil (and weights) and continue baking for 5 more minutes.
Place chocolate chips in a heat proof bowl; set aside.
Using a microwave, heat ¼ cup of cream until hot. Pour hot cream over chocolate chips and let stand for 1 minute.
Add peppermint extract and stir until smooth; set bowl aside to cool.
Using an electric mixer, whip remaining ¾ cup of cream and powdered sugar until stiff peaks form.
Using a spatula, fold the whipped cream and crushed candy cane into the chocolate mixture. Transfer filling into the baked pie shell.