Peppermint Chocolate Cream Pie
A no-bake peppermint chocolate cream pie with an Oreo cookie crust, a creamy chocolate pie filling, and a peppermint chocolate ganache.
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.
Notes
This pie is best eaten the same day it is garnished with candy canes. The candy canes get soft and start to disintegrate and soften after about a day. Store in an airtight container in the refrigerator and serve chilled.