Peppermint Chocolate Cream Pie
Are you in full on panic mode wondering what to bring for your next holiday party? I have got the recipe for you. Imagine an Oreo cookie crust, a creamy chocolate pie filling, and peppermint chocolate ganache topping the whole thing off. Not only is this peppermint chocolate cream pie delicious, it’s also no-bake, making it even easier and perfect for a last minute get together. You could even buy a pre-made Oreo crust and save yourself some extra steps. Now let’s get into it.
Oreo cookie crust:
To make this peppermint chocolate cream pie even easier I went with a no-bake Oreo crust. Simply combine chocolate sandwich cookie crumbs and melted butter. Press into a pie pan and stick in the freezer to help it set up while you make the filling. As I mentioned in my previous paragraph you could also buy a pre-made cookie crust to save yourself some time in a pinch. I do however prefer a homemade one because it gives you more control over the thickness and texture of your crust.
Chocolate cream pie filling:
The chocolate cream pie filling is also no-bake and no-cook . Using a stand or hand mixer you’ll mix together softened cream cheese and granulated sugar. Add in melted semi sweet chocolate and continue to mix. Next add in cocoa powder, and a pinch of salt. I prefer to use dutch process cocoa powder because it has a darker, richer flavor. Regular cocoa powder will work just fine though. Once this is thoroughly mixed add in ¼ cup of heavy whipping cream and continue to mix on medium high speed for about a minute. Then, fold in one cup of whipped topping, like Cool Whip, that is thawed. Let it set out for about an hour before making the pie. Fold together using a spatula until fully combined. Pour mixture into Oreo crust and stick in the refrigerator for at least four hours, or up to overnight.
Peppermint chocolate ganache:
Once your pie is chilled and set up it’s time to make the peppermint chocolate ganache. In a heatproof bowl, heat up your heavy whipping cream. I usually just do this in the microwave for about 30-45 seconds. It should be hot to the touch. Poor hot cream over your chopped semisweet chocolate and peppermint extract. Allow to sit for about five minutes so the cream can melt the chocolate. Then stir vigorously until fully combined. It will look like it isn’t going to come together at first but keep stirring. Eventually you will have a smooth, shiny, chocolate ganache. Pour over the center of the chilled pie and use a spatula to smooth over the pie. Place back in the refrigerator for about 30 minutes so the ganache topping can set up. When ready to serve, garnish with crushed candy canes if desired and serve.
For more no bake pie recipes check out my no-bake cookies and cream pie here.
Peppermint Chocolate Cream Pie
Ingredients
Oreo cookie crust
- 24 Oreo or similiar chocolate sandwich cookies
- 5 tbsp unsalted butter, melted
Chocolate cream pie
- 8 oz cream cheese, softened at room temperature
- 1/2 cup granulated sugar
- 2 oz semisweet chocolate, chopped
- 1/4 cup cocoa powder, preferably dutch processed
- 1/2 tsp salt
- 1/4 cup heavy whipping cream
- 1 cup frozen whipped topping (like Cool Whip) thawed at room temperature
Peppermint Chocolate Ganache
- 2 oz semisweet chocolate, chopped
- 1/4 tsp peppermint extract
- 2 oz heavy whipping cream
- 1-2 candy canes, crushed for garnish
Instructions
Oreo cookie crust
- In a food processor or using a rolling pin and a large plastic Ziplock bag, pulse or crush cookies to a fine crumb. If using a food processor add melted butter and pulse to combine until mixture resembles wet sand when pinched together. If using a Ziplock bag pour crumbs into a mixing bowl and add melted butter. Mix until combined.
- Pour into a greased pie pan and using the bottom of a cup or a spoon press crumbs into a tight even layer on the bottom and press towards the sides. Press tightly up the sides to form the crust. Stick in freezer uncovered to chill for at least 30 minutes while you make the filling.
Chocolate cream pie filling
- Melt semisweet chocolate in 20 second increments in the microwave until smooth. Set aside.
- In the bowl of a stand mixer using the paddle attachment or using a hand mixer add softened cream cheese and granulated sugar. Mix on medium speed for one minute, scraping down the bottom of bowl and edges. Add melted chocolate and continue to mix for about a minute on medium speed. Add cocoa powder and salt. Mix on medium speed for another minute. Add heavy whipping cream and mix on medium high speed for one minute.
- Add one cup of thawed frozen whipped topping to previous mixture. Use a spatula to gently fold into the chocolate and cream cheese mixture until fully combined. Once smooth and fluffy add to the chilled pie crust. Wrap tightly with plastic wrap or foil and refrigerate for at least four hours, up to overnight.
Peppermint chocolate ganache
- Add chopped chocolate and peppermint extract to a heat proof bowl. In a separate heat proof bowl add the heavy whipping cream and heat in microwave for about 30-45 seconds. It should be hot to the touch. Pour over chopped chocolate and allow to set for five minutes to melt. After five minutes stir vigorously until smooth and shiny. Pour over center of chilled pie and smooth out to the edges in a smooth layer. Place back in the refrigerator for 30 minutes to allow the ganache to set. When ready to serve garnish with crushed candy canes.