Ingredients
Crust
- 9 ounces chocolate graham crackers or crisp chocolate cookies
- 2 tablespoons granulated sugar
- ½ cup unsalted butter, melted
Filling
- 1 (25-ounce) package plain gelatin (about 2 ¼ teaspoons)
- ¼ cup cold water
- ½ teaspoon peppermint extract
- 2 cups heavy whipping cream, divided
- 1 cup crushed soft peppermint candy (plus extra for garnish)
Garnish
- ⅓ cup sifted powdered sugar
- ½ teaspoon vanilla or peppermint extract
- Crushed peppermint candies
Instructions
- Prepare the crust: Preheat the oven to 350°F. Place chocolate cookies and granulated sugar into a food processor and pulse until finely crushed into crumbs. Add the melted butter and pulse again to combine. Spray a 9-inch pie plate with non-stick spray and press the crumb mixture evenly onto the bottom and sides of the plate. Bake for 7-8 minutes, then remove and allow to cool to room temperature.
- Make peppermint mixture: Sprinkle gelatin over cold water in a small bowl to soften. In a small saucepan, combine ½ cup of heavy whipping cream with 1 cup of crushed peppermint candy. Heat over low heat, stirring, until all candy is melted. Remove from heat, stir in softened gelatin and peppermint extract. Let the mixture cool to room temperature but do not let it set.
- Whip cream and mix filling: Beat 1 ½ cups of the heavy whipping cream until stiff peaks form. Gently fold the cooled peppermint mixture into the whipped cream until almost fully incorporated. Spread this filling into the cooled pie crust. Refrigerate for about 2 hours or until set.
- Garnish and serve: Whip the remaining ½ cup of heavy whipping cream with sifted powdered sugar and vanilla or peppermint extract until soft peaks form. Dollop or pipe whipped cream over the set pie and sprinkle with additional crushed peppermint candies for a festive, crunchy finish. Serve chilled.
Notes
- Use soft peppermint candies for easier melting and a smoother filling texture.
- Do not let the peppermint mixture cool too long before folding into whipped cream, or it may set and become difficult to mix.
- For a dairy-free version, use coconut cream and a suitable gelatin substitute.
- Ensure the crust cools completely before adding the filling to prevent melting or sogginess.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American