Peppermint Mocha Cream Pie

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

Cook Time35

Chill Time4

Total Time4 45

Course: Dessert

Cuisine: American

Keyword: Chocolate, Chocolate Cream Pie, Peppermint, Peppermint Mocha

Servings: servings

Calories: 848kcal

Author: Amanda Gajdosik

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