Nothing says “it’s Christmastime” like candy. Peppermint Pie incorporates the pinnacle of Christmas candy, and you are going to love it! A double chocolate crust is loaded with a peppermint-infused gelatin filling. It’s topped with all the good stuff—like fluffy meringue, shredded chocolate, and even more crushed peppermints—so you can soak up all the peppermint flavor you adore. A generous slice of Peppermint Pie is clearly a great way to help ring in this special time of year. Happy Holidays to you and yours!
Ingredients
For the chocolate crust:
- 1 cup all-purpose flour, plus more, to taste, for dusting a work surface
- 1/4 cup sweetened cocoa powder
- 3 tablespoons confectioners’ sugar
- 2 tablespoons vegetable oil
- 1/4 teaspoon fine salt
- 4 tablespoons unsalted butter, cold, cut into small pieces
- 2 tablespoons water, ice-cold, plus more, to taste
- 2 ounces bittersweet chocolate, chopped
- 5 teaspoons coconut oil
For the filling:
- 1 1/2 cups water, room temperature, plus 2 cups, cold, divided
- 3 (.25-ounce) packages unflavored powdered gelatin
- 1 cup granulated sugar
- 1/2 teaspoon peppermint extract
For the meringue:
- water, to taste
- 1/4 cup plus 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1/4 teaspoon fine salt
- 2 large egg whites
- 1/4 teaspoon peppermint extract
- 10 soft peppermints, crushed, plus more, to taste, for garnish
- chocolate, to taste, grated, for garnish
Directions
Step 1 –In a food processor, add 1 cup of the flour, the cocoa powder, the confectioners’ sugar, the vegetable oil, and 1/4 teaspoon of the fine salt and pulse until it forms the texture of fine meal.
Step 2 –Add the butter to the flour mixture and pulse until pea-sized pieces form.
Step 3 –Add 2 tablespoons of the ice-cold water to the crust mixture and pulse until the dough begins to come together. If the dough does not hold together, add up to 2 additional tablespoons of the ice water, 1 tablespoon at a time, and pulse again to combine.
Step 4 –On a sheet of plastic wrap, add the dough and pat it into a disk. Wrap it tightly and place it in the refrigerator to chill until it is firm, for at least 2 hours and up to overnight.
Step 5 –Use the extra flour to dust a work surface.
Step 6 –Place the dough on the prepared work surface and use a rolling pin to roll it into a 12-inch circle.
Step 7 –Carefully place the dough round into a 9-inch pie plate.
Step 8 –Fold the overhanging dough under itself and crimp the edges.
Step 9 –Place the pie plate in the freezer and let the dough chill, about 20 minutes.
Step 10 –Preheat the oven to 350 degrees F.
Step 11 –Coat a sheet of aluminum foil with nonstick spray.
Step 12 –Transfer the pie plate from the freezer and use a fork to pierce all over the bottom of the crust several times.
Step 13 –Place the prepared aluminum foil on top of the dough, greased-side down, and fill with pie weights or dried beans.
Step 14 –Bake the crust until the edges are set, about 20 minutes.
Step 15 –Discard the aluminum foil and the pie weights and bake until the crust is no longer glossy on the bottom, about 5-10 minutes.
Step 16 –Transfer the baked crust to a wire rack and let it cool completely.
Step 17 –In a medium, microwave-safe bowl, add the chopped bittersweet chocolate and the coconut oil and cook in the microwave, in 30-second intervals, stirring after each, until it is melted and smooth, about 1 minute total.
Step 18 –Use a pastry brush to lightly coat a thin layer of the chocolate mixture all over the bottom and up the sides of the crust.
Step 19 –Let the crust set at room temperature until the chocolate has hardened, about 15 minutes.
Step 20 –In a medium saucepan, add 1 1/2 cups of the room temperature water and evenly sprinkle it with the gelatin. Let it sit until the gelatin has absorbed, about 2-3 minutes.
Step 21 –Turn the stovetop heat on to medium.
Step 22 –Add 1 cup of the granulated sugar to the gelatin mixture and heat, whisking occasionally, just until the gelatin and the sugar have dissolved, about 3-4 minutes.
Step 23 –Transfer the gelatin mixture from the heat and whisk in 1/2 teaspoon of the peppermint extract.
Step 24 –In a large bowl, add the gelatin mixture and 2 cups of the cold water and stir to combine. Use a spoon to scoop away any of the bubbles at the surface.
Step 25 –Let the filling mixture chill in the refrigerator, stirring every 10 minutes, until it begins to thicken and is the consistency of thin fruit jelly, about 30-45 minutes.
Step 26 –Evenly pour the filling into the crust.
Step 27 –Place the pie in the refrigerator and let it chill until it has set, for at least 4 hours and up to overnight.
Step 28 –When ready to serve, in a pot large enough to hold a large, heatproof bowl above the water, over medium heat, add the extra water and bring it to a boil.
Step 29 –In a large, heatproof bowl of a stand mixer, add the remaining sugar, the lemon juice, the remaining salt, and the egg whites and whisk to combine.
Step 30 –Pour the sugar mixture into the boiling water and whisk until the mixture has reached 150 degrees F and the sugar has completely dissolved.
Step 31 –Carefully return the bowl to the stand mixer and fit it with the whisk attachment.
Step 32 –Turn the stand mixer on medium-high speed.
Step 33 –Add the remaining peppermint extract to the sugar mixture and beat until the meringue is cool and the egg whites hold stiff peaks, about 5 minutes.
Step 34 –Sprinkle the 10 crushed peppermints around the edges of the pie.
Step 35 –Slice the pie.
Step 36 –Serve the pie slices topped with the meringue, the extra crushed peppermints, and the grated chocolate.
