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    Home » Recipes » Pies & Tarts

    December 16, 2020 · Updated September 10, 2024

    Peppermint Mocha Cream Pie

    5 from 3 votes
    Leave a comment

    · by Amanda Gajdosik

    Jump to Recipe

    This post may contain affiliate links. This blog generates income via ads.

    This Peppermint Mocha Cream Pie is a fun and festive dessert that’s perfect for your holiday table! A chocolate cookie crust holds a chocolate, peppermint, and coffee-flavored filling that comes together in no time thanks to a little help from Prairie Farms Chocolate Custard.

    A glass pie plate is filled with a mocha cream pie that has a chocolate crust and is garnished with fresh whipped cream and peppermint candies.

    This post is in partnership with Prairie Farms. All opinions are my own. Please see my privacy policy for additional information.

    I love a cream pie. I love making them and I love eating them! They’re easy and impressive and are totally customizable.

    An overhead shot of a peppermint mocha cream pie garnished with peppermint candies and surrounded by Christmas decor and ingredients. There is a carton of Prairie Farms Chocolate Custard in the bottom right hand corner.

    Vanilla, chocolate, banana, if you can put the flavor in a pudding, you can make it into a cream pie! I’d have to say though, that the best flavor of cream pie I’ve made lately is this Peppermint Mocha version!

    A hand pours the contents of a carton of Prairie Farms chocolate custard into a silver sauce pot.

    It’s bursting with all the traditional peppermint mocha flavors – coffee, peppermint, and of course, chocolate! The rich chocolate flavor comes from using Prairie Farms Chocolate Custard as the base of the filling. Here’s what else you’ll need to make this pie at home.

    Ingredients for this recipe

    • Prairie Farms Chocolate Custard
    • Instant Coffee
    • Peppermint Extract
    • Egg Yolks
    • Sugar
    • Prairie Farms Butter
    • Vanilla Extract
    • Corn Starch
    • Flour
    • Chocolate Sandwich Cookies
    All of the ingredients for a peppermint mocha cream pie are arranged in various glass bowls and measuring cups on a white surface.
    A carton of Prairie Farms Chocolate Custard sits on a counter with a chocolate cream pie int he background and peppermint candies and chocolate cookies in the foreground.
    A hand reaches out to garnish a dollop of whipped cream on a peppermint mocha cream pie.

    How to make a peppermint mocha cream pie

    1. Make the crust. It’s just pulverized chocolate sandwich cookies, instant coffee, a bit of flour, and melted butter.
    2. Start the filling. By heating the Prairie Farms Chocolate Custard and stirring in the instant coffee until dissolved.
    3. Whisk the egg yolks. With the granulated sugar and corn starch until pale and thick. This will help to create a luxurious custard filling.
    4. Temper the eggs. This is the secret to perfectly silky cream pie filling! It’s important to slowly whisk in the warm liquid to the egg yolks to avoid scrambling them! Then pour the custard back into the saucepan.
    Make the cookie crust.
    Heat the custard and instant coffee.
    Whisk the egg yolks, sugar, and cornstarch until thick.
    1. Cook the custard. Until beautifully thick. You want it to cook down to the consistency of pudding, where it’s thick enough to hold swoops and swirls from a spoon in it. This ensures perfectly stable slices of pie later on!
    2. Stir in the extracts. And a few pats of butter! This adds the necessary peppermint flavor to our pie and the butter provides extra silkiness.
    3. Pour the filling into the crust. Then wrap in plastic wrap and refrigerate until totally chilled and set. Overnight is best!
    4. Top with freshly whipped cream. And maybe some peppermints for garnish?!
    Add the tempered eggs back to the pan.
    Cook the custard until thick, then add the butter and extracts.
    Pour the custard into the crust and refrigerate.

    How do you temper eggs?

    The egg and cornstarch mixture helps to thicken the custard filling of this cream pie. Whenever you’re dealing with adding hot liquid to room temperature eggs it’s important to do it slowly so the eggs don’t get shocked by the heat and scramble.

    Eggs in a glass bowl are slowly tempered with a mixture of warm chocolate custard and coffee.

    With one hand, gently whisk the egg yolks while slowly pouring in the hot dairy mixture with the other. Whisk until completely smooth.

    How do I stop my pie from forming a “skin?”

    Wrap it in plastic! it’s important to lay a piece over the top of the pie to ensure it is completely sealed off from the cold air in the fridge.

    How do I know when my filling is set?

    To avoid a runny custard pie, it’s imperative that the filling is thick enough before it’s poured into the crust.

    A silver sauce pot is full of chocolate custard that is being mixed by a female hand.

    Cook the custard over medium-low heat, gently stirring to avoid scorching. Do this until a rubber spatula leaves deep swoops and swirls in the pudding that remain even after the spatula has moved. Alternatively, a dollop of custard on a spoon should stay put when the spoon is held upside down!

    A slice of mocha cream pie that has a chocolate crust and is garnished with fresh whipped cream and peppermint candies has been removed from a glass pie plate.

    Enjoy this delicious pie made with quality ingredients during your holiday celebrations this year. You’ll be glad you did!

    Print Recipe
    5 from 3 votes

    Peppermint Mocha Cream Pie

    This Peppermint Mocha Cream Pie is a fun and festive dairy-filled dessert that’s perfect for your holiday table! A chocolate cookie crust holds a chocolate, peppermint, and coffee-flavored filling that comes together in no time. Top with freshly whipped cream for a divine dessert!
    Prep Time10 minutes mins
    Cook Time35 minutes mins
    Chill Time4 hours hrs
    Total Time4 hours hrs 45 minutes mins
    Course: Dessert
    Cuisine: American
    Keyword: Chocolate, Chocolate Cream Pie, Peppermint, Peppermint Mocha
    Servings: 8 servings
    Calories: 848kcal
    Author: Amanda Gajdosik
    Prevent your screen from going dark

    Equipment

    • 9 ½ inch Pie Plate
    • Medium Sauce pot
    • Mixing Bowls
    • Whisk
    • Rubber Spatula

    Ingredients

    For the crust:

    • 30 chocolate sandwich cookies such as Oreos
    • 6 tablespoon Prairie Farms unsalted butter , melted
    • 1 tablespoon flour
    • 1 tsp. instant coffee

    For the filling:

    • 4 cups 1 quart Prairie Farms Chocolate Custard
    • ¼ cup instant coffee
    • 6 egg yolks
    • ¼ cup corn starch
    • ½ cup granulated sugar
    • 1 tsp. vanilla extract
    • ¾ tsp. peppermint extract
    • 2 tablespoon Prairie Farms unsalted butter at room temperature

    For the whipped cream:

    • 2 cups Prairie Farms Heavy Whipping Cream
    • ½ cup powdered sugar
    • 1 tsp. vanilla extract
    • Peppermint candies to garnish if desired

    Instructions

    For the crust:

    • Preheat oven to 350 degrees. In the bowl of a food processor, pulverized the chocolate cookies until only fine crumbs remain. Add the butter, flour, and instant coffee and pulse until mixture resembles wet sand.
    • Press crust mixture into pie plate and bake crust in preheated oven for 7 – 10 minutes, or until the edges no longer appear wet and it smells “toasty.”
    • Remove crust from oven and allow to cool on a wire rack while you prepare the filling.

    For the filling:

    • In a medium sauce pot, heat the custard over medium-low heat until just steaming. Whisk in the instant coffee and mix until smooth.
    • Meanwhile, whisk together the egg yolks, corn starch, and sugar until thick and pale, about three minutes.
    • With one hand still whisking the egg yolks, slowly pour in the warmed chocolate custard with the other hand to temper the eggs. Whisk gently until totally combined and pour mixture back into the sauce pot.
    • Cook the custard over medium-low heat, stirring gently and continuously, for 15 – 20 minutes. Or until a spoonful of the pudding stays put when the spoon is turned upside down.
    • Remove custard from heat and whisk in the extracts and butter until smooth.
    • Pour filling into prepared crust. Cover the top gently with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

    For the whipped cream:

    • When ready to serve, make the whipped cream.
    • In the bowl of stand mixer fitted with the whisk attachment whip together the heavy cream, powdered sugar, and vanilla extract until medium peaks form.
    • Dollop over chilled pie and garnish with peppermint candies before serving, if desired.

    Notes

    • Pie can be stored, covered, in fridge for up to three days.
    • For an extra peppermint-y kick, add ½ teaspoon of peppermint extract to the whipped cream!

    Nutrition

    Serving: 1slice | Calories: 848kcal | Carbohydrates: 70g | Protein: 11g | Fat: 60g | Saturated Fat: 34g | Cholesterol: 303mg | Sodium: 366mg | Potassium: 597mg | Fiber: 1g | Sugar: 39g | Vitamin A: 1853IU | Vitamin C: 1mg | Calcium: 206mg | Iron: 5mg

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    Amanda

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