Chocolate Peppermint Pie
Time for chocolate pie topped with a peppermint pillow!
Just look at that fudgy chocolate ganache sitting on top of a chocolate cookie crust. This chocolate fudge pie is topped with peppermint meringue and has the crunchiest crust on the bottom – making it a chocolate lover’s dream.
In lieu of this year’s christmas cake, we’re making christmas pie!
Which is hilarious, since you know I still don’t love pie.
Well, that’s a lie. I do like pie. It’s never my first choice. I just hate MAKING said pie.
Truth!!
However, when it comes to an oreo or graham crust and a chocolate filling… I’m game. Here I am, ready for you, christmas pie.
Yessss.
How could I say no?!
This is such an easy pie and it’s a fabulous, decadent rich one which is a fun thing to share when you’re used to cookies during the holiday season!
It goes like this:
Oreo crust
Chocolate ganache filling
Vanilla peppermint meringue on top.
That’s it!
Oh and you can add some festive sprinkles too. Whatever you like!
I’m all about a festive dessert and in the past, I’ve shared many christmas cakes. My most popular is this white christmas sparkle cake – it is SO good. We also love the pink peppermint cake which looks like it came straight out of the grinch life, my hot cocoa cake with whipped marshmallow, white chocolate mocha cake and my spiced orange snowball cake.
Oh oh, and who could forget my pink peppermint ice cream cake?! That one really… takes the cake.
SORRY.
Anyway, this ganache pie is heavenly. It is super rich and chocolatey. The marshmallow meringue on top is so fluffy and light, it really cuts the richness a bit. It also will deflate into the pie after a few hours, but it still tastes fantastic. It just means every bite gets a taste of it.
And now I want to live in a peppermint cloud.
Chocolate Peppermint Pie
Pink Peppermint Chocolate Fudge Pie
This chocolate peppermint pie is an indulgent pretty dessert for the holiday season! A crunchy oreo crust, a fudgy chocolate ganache filling all topped with a peppermint marshmallow meringue cloud – it’s dreamy!
- Place the oreos in the bowl of a food processor and pulse until crumbs remain.
- In a large bowl, combine the oreo crumbs and melted butter. Stir until combined and the crumbs are all moistened. Press the mixture in a 9-inch pie plate to form a crust. Stick the crust in the fridge while you make the filling.
- Place the chocolate in a large bowl. Heat the heavy cream in a saucepan over medium-low heat, until just hot, but not bubbling. Pour the cream over the chopped chocolate. Let sit for 1 to 2 minutes without stirring. After 2 minutes, stir continuously until a ganache comes together and the chocolate is smooth. Stir in the butter until completely melted.
- Pour the chocolate ganache into the pie crust, smoothing out the top. Place the pie dish back in the fridge for at least 2 hours or even overnight.
- To make the marshmallow topping, combine the egg whites, sugar and cream of tartar in a heat-proof bowl, preferably the bowl of your electric stand mixer. Place over top of a double-boiler that contains simmering water, and whisk constantly for 3 to 4 minutes until the sugar has dissolved and the egg whites are slightly warm. Immediately remove the bowl and place it on your stand mixer with the whisk attachment, beating slowly at first and gradually increasing the speed to high.
- Beat for 6 to 7 minutes until glossy and thick, then beat in the vanilla and peppermint extract for another minute until combined. This is where you can swirl in a drop of red food coloring if you’d like!
- Pile the frosting on top of the ganache right before serving. You can do this about 1 hour ahead of time if needed. Slice and serve!
- This stays great in the fridge if you make it ahead of time – just wait to top with the marshmallow until close to serving time.
That bite!!
