Chocolate Peppermint Pie Recipes

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CHOCOLATE PEPPERMINT PIE



Chocolate Peppermint Pie image

"This delightful dessert will satisfy a chocolate lover's craving," assures Kristin Dorazio, from Chepachet, Rhode Island. "It's quite simple as well.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 6-8 servings.

Number Of Ingredients 4

1 quart chocolate-chocolate chip ice cream, softened
1 chocolate cookie crust (9 inches)
3 packages (1.84 ounces each) chocolate-covered peppermint candies
1 cup heavy whipping cream, divided

Steps:

  • Spoon ice cream into crust. Freeze until firm, about 2 hours., Meanwhile, in a small saucepan, heat candies with 3-4 tablespoons of cream; stir until smooth. Cool. , Whip the remaining cream; spoon over ice cream. Drizzle with some of the chocolate-peppermint sauce; serve pie with the remaining sauce.

Nutrition Facts : Calories 459 calories, Fat 27g fat (15g saturated fat), Cholesterol 66mg cholesterol, Sodium 158mg sodium, Carbohydrate 50g carbohydrate (40g sugars, Fiber 1g fiber), Protein 4g protein.

CHOCOLATE PEPPERMINT SILK PIE RECIPE BY TASTY



Chocolate Peppermint Silk Pie Recipe by Tasty image

Here's what you need: eggs, sugar, water, pie crust, peppermint extract, chocolate, butter, whipped cream, shaved chocolate, crushed peppermint candies

Provided by Pierce Abernathy

Categories     Desserts

Yield 8 servings

Number Of Ingredients 10

3 eggs
½ cup sugar
1 ½ cups water
1 pie crust, prepared
1 teaspoon peppermint extract
8 oz chocolate, melted
½ cup butter, cubed
½ cup whipped cream, plus more for garnish
shaved chocolate, to serve
⅔ cup crushed peppermint candies, for garnish

Steps:

  • Preheat the oven to 425˚F (220˚C).
  • In a medium heat-proof bowl, beat the eggs and sugar with an electric hand mixer until combined.
  • Add the water to a small pot over low heat and rest the bowl on top. Constantly beat the egg mixture on low speed until it reaches 160˚F (71˚C). Remove the bowl from the heat and stir as it cools.
  • Lay a prepared pie crust in a 9-inch (23 cm) pie dish. Lay a sheet of parchment paper over crust and place 4 spoons or dried beans in the center, weighing down the crust.
  • Bake for 15 minutes, until golden brown. Let cool.
  • Add the peppermint extract and melted chocolate to the egg mixture. Stir until combined.
  • Gradually beat in the butter until well combined.
  • Gradually fold in the whipped cream until just incorporated.
  • Carefully spoon the filling into the prepared pie crust and chill for at least 2 hours.
  • Garnish with whipped cream, shaved chocolate, and crushed peppermint candies.
  • Enjoy!

Nutrition Facts : Calories 515 calories, Carbohydrate 58 grams, Fat 28 grams, Fiber 1 gram, Protein 6 grams, Sugar 37 grams

CHOCOLATE PEPPERMINT CREAM PIE



Chocolate Peppermint Cream Pie image

Chocolate Peppermint Cream Pie

Provided by 365 Days of Baking and More

Number Of Ingredients 22

Pie Crust
1 1/4 cup sifted all-purpose flour
1/2 teaspoon kosher salt
1/3 cup vegetable oil
1 teaspoon white vinegar
1/4 cup ice water
1 egg, lightly beaten with 1 tablespoon water
Chocolate Cream Filling
1 tablespoon unsweetened cocoa powder
1/4 teaspoon salt
1 cup heavy cream
3 egg yolks, large
4 ounces bittersweet chocolate, finely chopped
1/2 teaspoon McCormick Pure Peppermint Extract
2 tablespoons salted butter
Stabilized Whipped Cream
2 ounces cream cheese, softened to room temperature for at least an hour
2 tablespoons Confectioners' sugar, + 2 teaspoons
3/4 teaspoon McCormick Pure Vanilla Extract
1/4 teaspoon McCormick Pure Peppermint Extract
1 cup heavy cream
crushed candy cane, for garnish

Steps:

  • Pie Crust
  • Place a piece of parchment onto your work surface and flour it very sparsely.
  • In a medium bowl, whisk together the flour and the salt.
  • Cut in the shortening with a pastry blender until the mixture looks like coarse meal.
  • Sprinkle the teaspoon of vinegar and two tablespoons of water over the mixture
  • Mix lightly and quickly with a wooden spoon, adding the remaining tablespoons of water as needed until dough just holds together
  • Place the dough onto the prepared piece of parchment. Cover with an additional piece of parchment and with a rolling pin starting at the center of the dough, roll to the edge, but not over it
  • Continue to roll out from the center, but never back to it every 45 degrees
  • Throughout the process it will be necessary to flour the dough at various times. Gently pull back the top layer of parchment, and very lightly flour the dough. Replace the parchment and carefully turn the dough over, doing the same to the other side
  • Continue rolling and flouring lightly until the dough is an even round circle about 3 inches larger than the rim of the 9-inch pie plate
  • To transfer the dough to the pie plate, gently remove the top layer of parchment. Lightly flour the rolling pin and place it at one edge of the circle. Using the bottom layer of parchment, bring the edge of the dough up over the rolling pin and very lightly roll the pin to the other side of the dough. Move the pie plate under the rolling pin and gently roll the dough out over it. Carefully, fit the dough into the plate and trim any excess, leaving one inch over the rim. Fold the dough under so that it is even with the rim and crimp.
  • Line the inside with a circle of parchment, add uncooked beans or rice to about 2/3 full and refrigerate for 30 minutes.
  • Preheat the oven to 350 degrees F.
  • Bake for 20 minutes. Gently lift the parchment and beans out of the plate and prick the entire crust with a fork. Brush the crust with the egg wash and return to the oven to bake for an additional 15 - 20 minutes until completely golden.
  • Filling
  • In a medium saucepan, whisk together the cornstarch, sugar, cocoa powder and salt
  • Combine the heavy cream and milk in a large measuring cup. Slowly pour into the saucepan while whisking so that no lumps are formed
  • Whisk in the egg yolks
  • Heat over medium until just boiling and mixture thickens
  • Remove from heat and whisk in the chocolate, McCormick Pure Peppermint Extract, and butter until everything is melted and well combined
  • Pour into the baked pie crust. Cover the filling with a piece of plastic wrap and chill for 4 hours
  • Stabilized Whipped Cream
  • In a mixing bowl, beat the confectioners' sugar, cream cheese, McCormick Pure Vanilla and McCormick Pure Peppermint Extracts
  • Gradually add the heavy cream and beat until stiff peaks are formed, scraping down the sides and bottom of bowl as needed
  • Pipe onto the pie or spread on the top to garnish
  • Add the crushed candy canes as a final touch

CHOCOLATE PEPPERMINT PIE



Chocolate Peppermint Pie image

A perfect holiday tradition with just the right amount of peppermint and chocolate to complement each other.

Provided by mwolach

Categories     Pie

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 15

24 large marshmallows
1/2 cup milk
1 teaspoon vanilla
1/8 teaspoon salt
3/4 ml peppermint extract
6 drops red food coloring
1 cup chilled whipping cream
2 cups vanilla wafers (about 60 wafers)
6 tablespoons unsweetened cocoa
1/3 cup confectioners' sugar
6 tablespoons butter, melted
3/4 cup chocolate chips
2 tablespoons milk
whipped cream, can
1/2 crushed candy cane

Steps:

  • Heat marshmallows and 1/2 cup milk in saucepan over low heat, stirring constantly, just until marshmallows have melted.
  • Remove from heat and stir in vanilla, salt, and peppermint extract.
  • Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
  • Beat whipping cream in chilled bowl until stiff.
  • Stir marshmallow mixture until blended and fold into the whipped cream.
  • Add food coloring and mix thoroughly.
  • Keep in refrigerator until needed.
  • Smash vanilla wafers by putting them in a large plastic baggie and using a kitchen hammer to crush them.
  • Combine crumbs, cocoa, and sugar in a bowl.
  • Stir in butter.
  • Pres mixture onto bottom and sides of a 9" pie pan.
  • Bake at 350 degrees for 9 minutes.
  • Combine chocolate chips and 2 tablespoons of milk in small saucepan over medium heat stirring occasionally.
  • When melted and smooth, pour into bottom of pie crust after it comes out of the oven and smooth it out.
  • Refrigerate pie crust.
  • When chocolate layer hardens, pour marshmallow mixture into pie crust and smooth to edges.
  • Top with spray whipped cream around edges and in center.
  • Sprinkle whip cream with crushed candy cane pieces.

Nutrition Facts : Calories 291.2, Fat 20.5, SaturatedFat 12.7, Cholesterol 53.1, Sodium 122, Carbohydrate 29, Fiber 1.8, Sugar 20.6, Protein 2.5

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