This Chocolate Peppermint Chess Pie is so dreamy! An ultra fudgy, gooey chocolate pie with a crackly top flavored with a hint of cool peppermint and topped with peppermint candy cane pieces. The ultimate Christmastime pie!
I hope you all had a lovely Thanksgiving weekend! I did, but I am beyond ready for Christmastime now!
Christmas is more my jam anyway. I kinda just put up with Thanksgiving because my family likes it, but truly, I am all about Christmas. I consider myself an expert gift-giver – knowing exactly what people want or getting them something they didn’t realize they needed until the moment they open their gift. That gets me high!
So I guess you could make the case that I am getting you this Christmas-y pie because I know it’s exactly what you need to kick start the “official” start to the Christmas holiday season. You’re welcome!
If you’ve never had chess pie, it’s basically just a pie with a pudding/custard-esque filling inside. The real magic is when you make a chocolate version and you mix it well enough that you get a crackly meringue-like topping, similar to the addictive crackly topping you get on a fudge brownie. It’s HEAVEN. This recipe gives you that topping, which is arguably the best part.
The filling consists of melted butter, melted chocolate bar, eggs, sugars, milk, flour, vanilla extract, and peppermint extract for flavor. Of course, if you want a traditional chocolate chess pie, you can omit the peppermint extract, but it’s a fun twist for the holidays.
The pie filling is kind of like a fudge brownie and a molten lava cake had a baby. It’s slightly gooey and underbaked with that crackly meringue-like topping. It’s SO irresistible. They’re traditionally baked in a pastry pie crust, but you could always take the easy route and do it in a graham cracker crust as well.
Non-negotiables for this pie include a MOUNTAIN of fresh, sweetened whipped cream and tons of crushed candy cane pieces to really drive home the chocolate peppermint action. I mean, how can you not fall in love with this beauty!?
Chocolate Peppermint Chess Pie – the unofficial new kick-off to Christmas!
Chocolate Peppermint Chess Pie
- One 9" prepared frozen pie crust (or your favorite homemade pie crust recipe)
- 1 cup light brown sugar, lightly packed
- 1/2 cup granulated white sugar
- 2 large eggs, room temperature
- 2 Tbsp milk (2% or whole preferred)
- 1 Tbsp all-purpose flour
- 1 tsp pure vanilla extract
- 1/2 tsp peppermint extract
- 2 oz unsweetened or bittersweet chocolate bar, roughly chopped
- 1/2 cup (1 stick) unsalted butter, cubed
For Topping & Garnish:
- 2/3 cup heavy whipping cream
- 1/4 cup confectioners' sugar
- Crushed candy cane pieces
- Preheat your oven according to your pie crust's directions for blind-baking an empty pie shell. Most are probably 400° degrees F. Place your frozen pie crust on a rimmed baking sheet and let thaw while the oven preheats, then poke holes thoroughly all over the pie crust bottom and sides using the tines of a fork. For extra insurance, you can add a piece of parchment with pie weights, but usually the hole poking works. Blind-bake according to package directions, about 10-15 minutes. Remove from oven and reduce heat to 325° degrees F.
- Meanwhile, for the filling: In a medium bowl, combine the sugars, eggs, milk, flour, and extracts and whisk until combined. In a smaller bowl, combine the cubed butter and chopped chocolate and microwave on HIGH power for 30 seconds. Stir, then continue microwaving in 20 second bursts until smooth and both the butter and chocolate are melted and incorporated.
- Whisk the chocolate butter mixture into the sugar mixture and continue whisking for about 20-30 seconds to temper the egg so they don't seize from the warmed chocolate. Pour the filling mixture into the prepared pie crust. I recommend at this point using a pie crust shield or foil strips to tent the edges of the foil to prevent them from browning too quickly.
- Bake for 35-45 minutes or until the pie appears set and a toothpick inserted near the center comes out mostly clean - a little chocolate residue is okay, but it should not be super wet. Remove the pie shield or foil strips. Cool on a wire rack completely, then refrigerate for at least 3 hours to set and firm up before serving.
- Just before serving, make your whipped cream: In the bowl of a stand mixer, whip together the heavy whipping cream and confectioners' sugar with the whisk attachment until stiff peaks form, about 5-7 minutes. Garnish the pie slices with fresh whipped cream and crushed candy cane pieces.
You’re going to LOVE this fantastic chocolaty, pepperminty delight of a pie!
Have a super sweet day!