Chocolate Peppermint Pie

If you love easy holiday desserts, this Chocolate Peppermint Pie is one you will want to make on repeat. It has a chocolate mousse style filling made with instant chocolate pudding, a touch of peppermint extract for cool mint flavor, and a fluffy layer of whipped cream on top. Everything sits inside a premade Oreo crust, so the entire pie comes together with almost no effort. It is the perfect mix of rich chocolate and refreshing peppermint, and it is one of the best ways to use a box of pudding mix during the holidays.

This pie is light, creamy, chocolatey, and chilly. It is the kind of dessert you can whip together for a party, bring to a family gathering, or make just because you want something minty and festive. You only need a handful of ingredients, there is no baking involved, and the whole thing tastes like a chocolate peppermint mousse tucked inside a cookie crust.

Ingredients for Chocolate Peppermint Pie

Chocolate Peppermint Layer

• Instant chocolate pudding mix
  Gives the filling its silky texture and deep chocolate flavor. Instant pudding sets quickly and keeps the pie nice and thick without any cooking.
• Cold milk
  Helps activate the pudding mix and forms the base of the filling.
• Heavy cream
  When whipped and folded into the pudding, it turns the layer into a light, mousse-like filling.
• Peppermint extract
  Only a small amount is needed to give it that clean mint flavor. A little goes a long way.

Whipped Cream Topping

• Heavy cream
  Fresh whipped cream keeps the topping fluffy and not too sweet.
• Powdered sugar
  Sweetens the cream without making it grainy.
• Vanilla extract
  Adds a nice depth to the topping.
• Food coloring (optional)
  If you want a soft pink tint, add a tiny bit of coloring to the whipped cream layer.
• Crushed candy canes
  These add a festive crunch, but should be sprinkled on right before serving so they do not melt into the cream.

How to Make Chocolate Peppermint Pie

1. Make the chocolate peppermint layer
   Whisk together the instant chocolate pudding mix and cold milk until thickened. Whip the heavy cream until stiff peaks form, then fold it into the pudding until smooth. Stir in the peppermint extract. Spread the creamy mixture into the Oreo crust and chill for at least 30 to 60 minutes.
2. Prep the whipped cream topping
   Whip the heavy cream, powdered sugar, and vanilla until medium-firm peaks form. Add a small amount of food coloring if you want a soft pink tint. Spread or pipe the whipped cream over the chocolate layer.
3. Garnish and chill
   Refrigerate the pie for 3 to 4 hours so it can fully set. Add crushed candy canes right before serving so they stay crisp and do not melt into the whipped cream.

Frequently Asked Questions

Can I use whipped topping instead of whipped cream?
Yes. For an even quicker shortcut, you can use an 8 ounce tub of whipped topping in the chocolate layer and another for the topping. The texture will be a little firmer but still delicious.

How strong is the peppermint flavor?
The recipe uses three quarters of a teaspoon to one teaspoon of peppermint extract. If you love strong mint, you can add a little more. If you prefer subtle mint, stick closer to the lower amount.

Can I make this ahead of time?
Yes. This pie is great for making a day ahead. Just wait until right before serving to add the crushed peppermint pieces on top.

Do I need to bake the crust?
No. A premade Oreo crust works straight from the package.

Can I add chocolate chips?
Absolutely. Mini chocolate chips are great for extra texture.

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Other holiday recipes to try:

• Hot Cocoa Cookies
• Easy Eggnog Bundt Cake Recipe