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🥧 Double Chocolate Peppermint Pie

Double Chocolate Peppermint Pie

🍽 Serves ⏲ Total Time
8 20 minutes

🧂 Ingredients

  • 🍪 5 oz chocolate wafer cookies
  • 🧈 6 Tbsp unsalted butter
  • 🍬 0.75 cup granulated sugar
  • 🧀 2 8-oz pkgs cream cheese
  • 🌿 1 Tbsp peppermint extract
  • 🥛 1.5 cups heavy cream
  • 🔴 some red food coloring (optional)
  • 🍫 some hot fudge sauce
  • 🍬 0.25 cup crushed peppermint candies

🍳 Cookware

  • 1 9 inch pie plate
  • 1 bowl
  • 1 wire rack
  • 1 medium bowl

📝 Instructions

Step 1

Preheat oven to 375°F.

Step 2

Lightly coat a 9 inch pie plate with cooking spray. In a bowl stir together crushed chocolate wafer cookies, unsalted butter, and 1/4 cup of the granulated sugar. Press into bottom and up sides of prepared pie plate. Bake 5 minutes. Cool completely on a wire rack.

Step 3

Beat cream cheese and peppermint extract in a medium bowl on medium until combined.

Step 4

Combine heavy cream, the remaining 1/2 cup sugar, and desired amount of red food coloring (optional) in a chilled bowl.

Step 5

Beat on high until stiff peaks form (tops stand straight). Add a spoonful of whipped cream to cream cheese mixture. Add cream cheese mixture to whipped cream; find to combine.

Step 6

Spoon filling into pie crust. Chill pie 3 to 6 hours or until cold. Serve the same day the pie is made. Drizzle with hot fudge sauce and sprinkle with crushed peppermint candies before serving.


Gel food coloring is a much thicker product than liquid food coloring, and it provides more intense color. Use 1/8 tsp gel coloring or 15 to 18 drops liquid for a light pink filling.

🔗 Source

  • Magnolia