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Chocolate Peppermint Chess Pie

This Chocolate Peppermint Chess Pie is AMAZING. A cross between a fudge brownie and a molten lava cake, it's gooey, slightly underbaked chocolaty filling is amazing, but the crackly meringue-like crust is to-die for! With a fun peppermint twist, this pie is the perfect holiday creation!
Prep Time3 hours 20 minutes
Cook Time45 minutes
Total Time4 hours 5 minutes
Course: Pie
Cuisine: American, Dessert

Ingredients

  • 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

Instructions

  • 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.

Notes

Whisking the filling mixture for the full 20-30 seconds creates that crackly meringue-like crust, so don't skimp on the whisking!