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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 thanks to a little help from Prairie Farms Chocolate Custard.
I love a cream pie. I love making them and I love eating them! They’re easy and impressive and are totally customizable. 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!
This post is in partnership with Prairie Farms. All opinions are my own. Please see my privacy policy for additional information.
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
What is Prairie Farms?
It should be no surprise by now that quality dairy products are a mainstay in our kitchen. Seth is a former dairy farmer and I am passionate about supporting small, local businesses.
Prairie Farms fits that bill and their products get used in our kitchen a lot. From milk to butter to sour cream and more, Prairie Farms produces some of the freshest, highest quality dairy products on the market.
Prairie Farms is a dairy cooperative that is made up of over 800 dairy farm families throughout the Midwest! They have been delivering dairy products to our stores since 1938! They’re different from “big box brands” in that the farmers are involved every step of the way – from farm to store to table.
It’s this dedication and attention to detail that sets their products apart from the competition. The dairies that belong to the co-op are known for their excellent cow care standards and strict food safety guidelines. They utilize the latest in farming technology to ensure efficiency, safety, and comfortable cows.
The extra care and attention is evident in every product they produce – including their special seasonal releases like their holiday custards and milks. When I saw that the Chocolate Custard was finally on the shelves, I knew exactly what I had to do. Make a pie!
How to make a peppermint mocha cream pie
- Make the crust. It’s just pulverized chocolate sandwich cookies, instant coffee, a bit of flour, and melted butter.
- Start the filling. By heating the Prairie Farms Chocolate Custard and stirring in the instant coffee until dissolved.
- Whisk the egg yolks. With the granulated sugar and corn starch until pale and thick. This will help to create a luxurious custard filling.
- 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.
- 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!
- 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.
- Pour the filling into the crust. Then wrap in plastic wrap and refrigerate until totally chilled and set. Overnight is best!
- 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.
Tips for making chocolate cream pie from scratch
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.
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.
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!
Enjoy this delicious pie made with quality ingredients during your holiday celebrations this year. You’ll be glad you did!
Peppermint Mocha Cream Pie
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!
· by Amanda Gajdosik