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Chocolate Peppermint Pie

I sprinkled the edges of the pie with smashed candy canes

Every year for Christmas Eve, I usually make my Red Velvet Cupcakes. This year, I wanted to mix it up a bit and try something new. I love Black Bottom Pies, so I used an old recipe as inspiration and Christmafied it, meaning add peppermint and edible holiday decorations.

This pie did not help my peppermint addiction. This holiday season I am obsessed with Peppermint, way more than I normally am during this time of the year. For some reason, a peppermint mocha from Starbucks just isn't cutting it.

I made this Chocolate Peppermint Pie for Christmas Eve and it was so good. It almost tastes like a pudding pie, but is a little bit more fudgy. I am thinking about making it again for New Year's Eve!

Chocolate Peppermint Pie


2/3 c. Granulated Sugar
1/4 c. Cornstarch
2 tbsp. Cocoa
Pinch of Salt
6 Egg Yolks
2 c. Low-Fat (1%) Milk
1/2 c. Heavy Whipping Cream
3/4 c. chopped Semisweet Chocolate
1 - 2 tsp. Peppermint Extract
Chocolate Pie Crust


1. Whisk Sugar, Cornstarch, Cocoa, and Salt in a medium sized saucepan. Do not turn on heat.
2. Add Egg Yolks and mix to form a paste.
3. Gradually mix in milk, then add the cream.
4. Mix over medium-high heat until mixture thickens, will look like pudding. May bubble a little. Turn off heat.
5. Add chopped Chocolate pieces and mix until melted.
6. Add Peppermint Extract and mix.
7. Cool for 5-10 minutes in saucepan, whisking occasionally.
8. Pour into the chocolate pie crust, and chill in Refrigerator at least 2 hours, up to 1 day.
9. Decorate however you would like! Can add a whipped topping or some candy cane pieces!