Skip to Content

EASY Peppermint Pie Recipe

It’s the holidays, and the flavor is all about peppermint. Mix that flavor with everyone’s favorite chocolate, and you have an incredibly decadent dessert–Peppermint Pie!

Easy Peppermint Pie #Recipe

PEPPERMINT PIE

 
Recipe Type: PIE
Author: Francine Bryson
Serves: one 9 inch pie
This easy pie will become your favorite holiday pie!
 

Ingredients

  • 1 envelope of unflavored powdered gelatin
  • 2-1/4 cups ice water
  • 2 cups heavy cream
  • 8 oz Soft Peppermints
  • 9 inch chocolate pie crust
  • Crushed Peppermint Candy Canes

peppermint pie

How to Make Easy Peppermint Pie

  1. Stir the gelatin into the ice water and set aside.
  2. In a saucepan, combine 1/2 cup heavy cream and the soft peppermints over low heat, often stirring, until all peppermints have melted.
  3. Stir the gelatin mixture into the peppermint mixture and combine.
  4. Transfer to a bowl and let cool.
  5. Whip the remaining 1-1/2 cups cream until still.
  6. Fold the whipped cream into the cooled peppermint mixture and pour it into the chocolate pie crust.
  7. Top with crushed peppermint candy canes.
  8. Refrigerate at least 2 hours before serving.
Easy Peppermint Pie #Recipe

PEPPERMINT PIE

Yield: one 9 inch pie

This easy pie will become your favorite holiday pie!

Ingredients

  • 1 envelope unflavored powdered gelatin
  • 2-1/4 cups ice water
  • 2 cups heavy cream
  • 8 oz Soft Peppermints
  • 9 inch chocolate pie crust
  • Crushed Peppermint Candy Canes

Instructions

  1. Stir the gelatin into the ice water and set aside.
  2. In a saucepan, combine 1/2 cup heavy cream and the soft peppermints over low heat, often stirring, until all peppermints have melted.
  3. Stir the gelatin mixture into the peppermint mixture and combine.
  4. Transfer to a bowl and let cool.
  5. Whip the remaining 1-1/2 cups cream until still.
  6. Fold the whipped cream into the cooled peppermint mixture and pour it into the chocolate pie crust.
  7. Top with crushed peppermint candy canes.
  8. Refrigerate at least 2 hours before serving.

Notes

Appears on page 29, Blue Ribbon Baking from a Redneck Kitchen. It is excerpted from Blue Ribbon Baking from a Redneck Kitchen by Francine Bryson © 2014 Potter Press. It may not be reprinted without the publisher's permission.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

About Julee Morrison

Julee Morrison is an author and writer with over 35 years of experience in parenting and family recipes. She’s the author of four cookbooks: The Instant Pot College Cookbook, The How-To Cookbook for Teens, The Complete Cookbook for Teens, and The Complete College Cookbook.Available on Amazon,

Her work has appeared in The LA Times, Disney’s Family Fun Magazine, Bon Appétit, Weight Watchers Magazine, All You, Scholastic Parent & Child, and more.

Her article "My Toddler Stood on Elvis' Grave and Scaled Over Boulders to Get to a Dinosaur" appeared on AP News, and her parenting piece “The Sly Way I Cured My Child's Lying Habit” was featured on PopSugar.

Outside of writing, Julee enjoys baking, reading, collecting crystals, and spending time with her family. You can find more of her work at Mommy’s Memorandum.

Skip to Recipe