Description
Peppermint Mocha Pie is a festive and indulgent no-bake dessert combining the rich flavors of chocolate, espresso, and refreshing peppermint. This creamy pie in a chocolate crust is perfect for holiday gatherings, offering a smooth mocha filling topped with whipped cream and crushed candy canes for a delightful crunch.
Ingredients
Scale
Pie Crust
- 1 pre-made chocolate pie crust
Filling
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 2 tsp espresso powder
- 1/2 tsp peppermint extract
- 1 cup semi-sweet chocolate chips
Toppings
- Whipped topping for garnish
- Crushed candy canes for garnish
Instructions
- Bake the crust: Preheat the oven to 350°F (175°C). Bake the chocolate pie crust according to the package instructions until set, then allow it to cool completely to room temperature.
- Whip the cream: In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and espresso powder, continuing to whip until all ingredients are fully combined and the mixture holds soft peaks.
- Melt the chocolate: Place the semi-sweet chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until the chocolate is smooth and fully melted.
- Combine filling: Gently fold the melted chocolate into the whipped cream mixture. Add the peppermint extract and mix carefully until evenly incorporated to create the mocha peppermint filling.
- Assemble and chill: Pour the filling into the cooled chocolate pie crust and smooth the top with a spatula. Cover and chill in the refrigerator for at least four hours or preferably overnight to set.
- Garnish and serve: Before serving, top the pie with whipped topping and sprinkle crushed candy canes over the surface for a festive finishing touch.
Notes
- For best results, chill the pie overnight to allow the filling to set fully.
- Espresso powder can be substituted with instant coffee granules for a milder coffee flavor.
- Use high-quality peppermint extract to avoid an artificial taste.
- The pie crust can be store-bought or homemade; if homemade, prebake the crust thoroughly to prevent sogginess.
- Store leftovers covered in the refrigerator for up to 3 days.
