This chocolate peppermint pie is an elegant, festive dessert perfect for the holidays. A crunchy Oreo crust holds a fudgy chocolate ganache, finished with a light peppermint marshmallow meringue — pure indulgence.
It’s time for a chocolate pie crowned with a peppermint cloud.
Look at that silky ganache resting on a chocolate cookie crust. The dense chocolate filling against the crisp cookie base makes this pie irresistible to chocolate lovers.
This year we swapped a traditional Christmas cake for a festive pie — and I couldn’t be happier about it.
Pie isn’t always my first pick, but if it involves an Oreo or graham crust with a rich chocolate center, I’m all in.
This dessert is easy to make and wonderfully decadent — a welcome change from the usual holiday cookies.
How it comes together:
- Oreo crust
- Fudgy chocolate ganache filling
- Vanilla-peppermint marshmallow meringue on top
That’s it. Add festive sprinkles if you like — it’s easy to personalize.
This ganache pie is intensely chocolatey and rich. The marshmallow meringue is fluffy and light, which balances the dense filling. The meringue will relax and settle into the pie a few hours after topping, but the flavor remains fantastic and every bite will include a bit of the marshmallow cloud.
I could live in a peppermint cloud.
Chocolate Peppermint Pie
Pink Peppermint Chocolate Fudge Pie
8
1 hr
2 hrs
3 hrs
Pin Recipe
Ingredients
- 1 (13 ounce) package Oreo cookies
- 8 tablespoons butter, melted
- 16 ounces dark chocolate, chopped
- 2 cups heavy cream
- 8 tablespoons unsalted butter, at room temperature, cut into pieces
- 4 large egg whites
- 1 cup white sugar
- ½ teaspoon cream of tartar
- 2 teaspoons vanilla extract
- ¼ teaspoon peppermint extract
- drop of red food coloring (optional)
Instructions
- Place the Oreos in a food processor and pulse until they become fine crumbs.
- In a large bowl, mix the Oreo crumbs with the melted butter until evenly moistened. Press the mixture into a 9-inch pie plate to form a crust. Chill the crust while you make the filling.
- Put the chopped chocolate in a heatproof bowl. Warm the heavy cream in a saucepan over medium-low heat until hot but not boiling. Pour the cream over the chocolate and let sit 1–2 minutes without stirring. After 2 minutes, stir continuously until smooth and glossy. Stir in the room-temperature butter until melted and incorporated.
- Pour the ganache into the chilled crust and smooth the top. Refrigerate for at least 2 hours or overnight to set.
- For the marshmallow topping, combine the egg whites, sugar, and cream of tartar in a heatproof bowl (the bowl of a stand mixer works well). Set the bowl over a double boiler with simmering water and whisk constantly for 3–4 minutes, until the sugar has dissolved and the egg whites are slightly warm.
- Immediately transfer the bowl to the stand mixer fitted with the whisk attachment. Beat slowly at first, then increase to high speed and whip 6–7 minutes until the mixture is glossy and thick. Beat in the vanilla and peppermint extract for another minute. Add a drop of red food coloring and gently swirl if you want a pink hue.
- Pile the marshmallow meringue on top of the chilled ganache right before serving. You can top the pie up to an hour ahead if needed. Slice and serve.
- Store the pie in the refrigerator if made ahead; wait to add the marshmallow topping until just before serving for best texture.
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That bite — pure holiday bliss.