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!

Chocolate Peppermint Pie

Ingredients

For the All Butter Pie Dough – 6 ingredientsFlour: all-purpose flourBrown sugar: can use granulated sugar insteadSalt: Table salt adds depth of flavor and makes the dough more tenderButter: If you use salted butter, omit the extra salt. I prefer using unsalted butter as it lets me control how much salt to add.Vodka: .Water: Binds the dough together.For the Chocolate Filling – 5 ingredientsDark chocolate chips: Can use milk chocolate if preferredHeavy whipping creamPeppermint extract: A little bit goes a way!Powdered sugar: Dissolves easily and adds sweetnessCandy cane: Mainly for looks, but also adds peppermint flavorFor the Peppermint Whipped Cream – 4 ingredientsHeavy whipping creamPowdered sugar: Dissolves easily and adds sweetnessVanilla extract: Adds depth of flavorCandy canes: Mainly for looks, but also adds peppermint flavorFor Chocolate Curls – 1 ingredientSemisweet chocolate bar: Adds fun visual appeal to the finished pie. Plus, more chocolate = more better!

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!

Chocolate Peppermint Pie

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 minutesminutes

Cook Time: 20 minutesminutes

Refrigeration Time: 10 hourshours

Total Time: 10 hourshours55 minutesminutes

Servings: 8servings

Calories: 521kcal

Ingredients

For the Dough

1⅓cups2Tbsp½tsp½cupcold2Tbsp2-4Tbspcold water

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For the Chocolate Filling

¾cup1cupdivided¼tsppeppermint extract3Tbsp1candy canefinely crushed

For the Whipped Cream

½cup2Tbsp½tsp3candy canesfinely crushed and divided14-oz. dark chocolate candy bar

Instructions

For the Dough

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.

For the Chocolate Filling

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.