This Chocolate Mousse Peppermint Pie is unbelievable! A meringue crust, decadent chocolate mousse topped with peppermint whipped cream! It’s amazing!
♡THE BEST OF 12 DAYS OF SUGAR – DAY 6♡
I first shared this Chocolate Mousse Peppermint Pie recipe back on December 10, 2015 and it continues to be one of my favorite holiday desserts. It’s gluten free which is a win for so many of you and it’s just insanely good!
(Original Post . . .)
On the 10th Day of Sugar my true love gave to me Chocolate Mousse Peppermint Pie . . . after all, tis the season for peppermint, right?
The 12 Days of Sugar is winding down and that’s probably a good thing because even I am getting a little sugared out. It’s a really good thing that my father-in-law is our dentist because after all the sugar we’ve eaten, there may be some cavities.
One of our all-time favorite desserts is this chocolate mousse pie. We’ve been known to devour an entire pie in 53.8 seconds flat. I decided to give it a holiday twist and top it off with peppermint whipped cream.
Best. Decision. Ever.
We inhaled it! It just melts in your mouth and the peppermint whipped cream is out of this world. It’s a meringue crust (by the way, whoever invented meringue crusts was brilliant) filled with a smooth, rich chocolate mousse and then topped off with peppermint whipped cream! It’s amazing and I must admit, the crust is my favorite part of this dessert!
It’s light, but decadent and literally melts in your mouth. In addition to being just crazy delicious, this dessert is gluten free which is an added bonus! This is one of those show-stopper desserts. It’s perfect for your holiday table this year or any time want to knock the socks of your guests.
Keep in mind that this pie is best if it’s made the night before up to the mousse layer, but if you lack brain cells like me, and sometimes forget to make the dessert the night before, just make sure it chills at least 4-5 hours before you serve it.
A few things to remember when you make this pie:
- This pie is best if it’s made the night before, or at least seven or eight hours before you’re ready to serve it.
- If you’re not a fan of peppermint, you can just use sweetened whipped cream and not add the crushed peppermint candy. You also can adjust the intensity of the peppermint by adding more or less crushed peppermint candy.
- It will keep in the fridge for three to four days before the crust starts to get soggy.
Chocolate Mousse Peppermint Pie
- Total Time: 50 minutes
- Yield: 8 servings 1x
Ingredients
Crust:
- 2 egg whites
- 2/3 cup sugar
- 1/2 teaspoon vanilla
- 1/2 teaspoon white vinegar
Filling:
- 1 large (5-7 oz.) Hershey’s milk chocolate bar
- 3 tablespoon evaporated milk
- 1 cup whipping cream
- 1/2 teaspoon vanilla
Whipped Cream Topping:
- 1 cup whipping cream
- 1/4 cup powdered sugar
- 1/2 cup finely crushed peppermint candy
Instructions
Meringue Crust:
- Butter one 9-inch pie plate. Set aside.
- Place egg whites in a large mixing bowl, beat with electric mixer until stiff peaks form. Slowly add in the sugar, vanilla and vinegar. Continue mixing until sugar has dissolved and eggs form soft peaks.
- Pour into buttered pie plate.
- Bake at 300 degrees for 40-50 minutes. Turn off oven and leave crust in the oven to cool completely.
Filling:
- In small sauce pan, melt chocolate and evaporated milk over low heat. Stir until smooth and chocolate is completely melted. Remove from heat and stir in vanilla. Allow mixture to cool slightly.
- While chocolate is cooling, in a large mixing bowl, whip 1 cup whipping cream until stiff peaks form. Fold cooled chocolate mixture into the whipped cream until completely incorporated. (*I like to whip my whipping cream in my stand mixer using my whisk attachment. Then after folding the chocolate mixture into the whipped cream, I will turn my mixer on medium speed and give the mixture a final good mix for just a few seconds.).
- Pour into meringue shell (don’t worry if the shell is cracked and sinks in the middle)
- Allow to chill several hours (at least 5 hours) or preferably overnight in the fridge.
Whipped Topping:
- An hour or so before serving, whip 1 cup whipping cream and powdered sugar until stiff peaks form. Fold in crushed peppermint candy. Spread over chocolate mousse.
- Store in refrigerator. Best if eaten within a day or two.
Notes
- Make sure you plan ahead because this pie needs to chill for several hours or preferably overnight.
- Prep Time: 20 mins
- Cook Time: 50 minutes
- Category: Pies & Pastries
Originally posted on Decemmber 15, 2015.
Hi, this pie looks absolutely sinful and I plan to make it for Christmas Eve dinner. Yay!! But thought you might want to know that for the whipped cream topping I think you have 1/4 cup whipping cream where it maybe should say powdered sugar 🙂
Haha, thanks Terri for catching that. Hope you enjoy this.