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Chocolate Mousse Peppermint Pie

  • Author:
  • Prep Time: 20 mins
  • Cook Time: 50 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings 1x




  • 2 egg whites
  • ⅔ cup sugar
  • ½ teaspoon vanilla
  • ½ teaspoon white vinegar


  • 1 large (5-7 oz.) Hershey’s milk chocolate bar
  • 3 tablespoon evaporated milk
  • 1 cup whipping cream
  • ½ teaspoon vanilla

Whipped Cream Topping:

  • 1 cup whipping cream
  • 1/4 cup powdered sugar
  • 1/2 cup finely crushed peppermint candy


Meringue Crust:

  1. Butter one 9-inch pie plate. Set aside.
  2. 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.
  3. Pour into buttered pie plate.
  4. Bake at 300 degrees for 40-50 minutes. Turn off oven and allow to cool in oven.


  1. 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 to cool.
  2. While chocolate is cooling, whip 1 cup whipping cream and powdered sugar together in a large mixing bowl. Fold in crushed peppermint candy until well combined. Fold cooled chocolate mixture into the whipped cream.
  3. Pour into meringue shell (don’t worry if the shell is cracked and sinks in the middle)
  4. Allow to chill several hours (at least 5 hours) or preferably overnight in the fridge.

Whipped Topping:

  1. 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.
  2. Store in refrigerator. Best if eaten within a day or two.


  • Make sure you plan ahead because this pie needs to chill for several hours or preferably overnight.
  • Category: Pies & Pastries