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Prep time
4 hours 40 minutes
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Cook time
8 minutes
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Serves
8
Author Notes
Growing up, I looked forward to two things at our family friend's Christmas Eve party every year; a chafing dish of Swedish Meatballs and a plate stacked high with Peppermint Brownies. These brownies were a standard box mix topped, while still warm, with peppermint patties that were then swirled into a cooling creamy mint layer.
This recipe is an homage to those brownies in pie form. A chocolate peppermint ganache is poured into a chocolate sandwich cookie crust then dolloped with peppermint spiked whipped cream. The whipped cream base is made from Stella Park's Make Ahead Whipped Cream recipe in BraveTart.
You can certainly eat this pie as soon as the ganache sets but I think it's best after two days in the fridge. —Allison
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Ingredients
- Cookie Crust and Peppermint Ganache Filling
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24
chocolate sandwich cookies
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5 tablespoons
butter, melted
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1 1/4 cups
(8 ounces) chocolate, I used semi-sweet
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1 cup
heavy cream
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1 1/4 teaspoons
peppermint extract
- Peppermint Whipped Cream
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1/2 cup
(4 ounces) sugar
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1/4 teaspoon
salt
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1 1/2 cups
heavy cream
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1 teaspoon
vanilla extract
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1 teaspoon
peppermint extract
Directions
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Preheat the oven to 375° F. To make the cookie crust, put your cookies in a food processor and pulse until you have fine crumbs and there are no large cookie pieces. Add the melted butter to the food processor and blend with cookies.
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Press the cookie mixture along the bottom and sides of a 9" pie pan. If it feels a bit loose, use the bottom of a glass to help pack the crumbs. Bake for 8 minutes. Remove from the oven and let cool while you make the ganache.
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Put the chocolate and heavy cream into a microwave safe bowl (I use a pyrex measuring cup). Heat the chocolate and cream for 20 seconds at a time in the microwave, stirring the mixture in between every heating. You're looking for the chocolate to just start melting from the warming cream. This usually takes me four rounds in the microwave. Stir 1+1/4 tsp. peppermint extract into the ganache. Pour the ganache into the cooled cookie crust. Cover and refrigerate for at least 4 hours.
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While the pie is chilling, make the whipped cream. Combine the sugar, salt, cream, vanilla and peppermint in the bowl of a stand mixer. Mix on medium-low for about 1 minute then increase the speed to medium-high until you have firm peaks, about 3 minutes. Cover and refrigerate until ready to serve.
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When ready to serve, dollop the peppermint whipped cream on top of the set pie and spread to form an even layer, you'll have some whipped cream left over. The whipped cream can also be served on the side. Slice and enjoy!
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