Perfect combination of chocolate and mint in a beautiful presentation for Christmas.

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Recipe Summary

prep:
45 mins
cook:
10 mins
additional:
8 hrs 15 mins
total:
9 hrs 10 mins
Servings:
8
Yield:
1 9-inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Crust:
Filling:

Directions

Instructions Checklist
  • Stir crushed chocolate wafer crumbs, 1/4 cup white sugar, and softened butter together in a bowl. Press into an 8-inch pie plate. Refrigerate until set, at least 15 minutes.

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  • Pour water into a bowl and sprinkle gelatin over the top; let sit until gelatin softens, 5 to 10 minutes.

  • Heat milk in a saucepan over medium heat until bubbling. Beat egg yolks and 1/2 cup white sugar together in a bowl. Pour hot milk into egg yolk mixture in a steady stream, whisking constantly. Return egg mixture to saucepan over medium heat and cook, stirring constantly, until mixture thickens slightly, about 4 minutes. Remove from heat.

  • Stir gelatin mixture into egg-yolk mixture until gelatin melts and custard is well-combined; cool to room temperature. Stir in peppermint extract and vanilla extract.

  • Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.

  • Beat heavy cream in a chilled glass or metal bowl until medium-soft peaks form. Fold egg whites and whipped cream into custard. Pour custard into prepared crust. Sprinkle with crushed peppermint candy and grated chocolate. Chill pie in the refrigerator until set, 8 hours to overnight.

Cook's Note:

My family likes this best the next day because the candy melts and adds a lot of peppermint flavor (top of pie turns pink). I add more crushed candy to still provide the crunch.

Nutrition Facts

456 calories; protein 7.1g 14% DV; carbohydrates 57.2g 19% DV; fat 22.6g 35% DV; cholesterol 135.8mg 45% DV; sodium 221.9mg 9% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/26/2015
OMG, I was looking for this recipe. Found this one online. It's just like the one my Mother In Law always made. Read More
(3)

Most helpful critical review

Rating: 3 stars
10/28/2019
Recipe was pretty good but needs serious tweaking. I think it has a lot of potential however. The following are my suggestions: 1. For safety pasteurize the eggs first. Bring eggs to room temperature either by sitting out or by soaking in warm water for a while. Then cover with about 1 of water and heat carefully with an accurate thermometer. Bring water to 140 degrees F and maintain that ( /- 2 degrees) for about 3-4 minutes. (Normally 3-5 minutes to fully pasteurize yolks but these yolks will be cooked.) Pour off hot water and fill pan with ice water to stop cooking. (Other methods see Internet) 2. Instructions should include steps to separate the eggs grate the chocolate beat the yolks and crush the candies. (The ingredient list assumes all this but it would help the cook s sanity.) 3. It took about 5 ounces of my whole candy to get 2/3 cup crushed. I would suggest using at least 1 whole cup (7-8 oz.) and mixing 2/3 c in with the hot milk. This will sweeten and color the filling and give it a better peppermint flavor than just pure extract. The extra 1/3 c I would use on top of the pie as currently instructed. Using the full 2/3 cup on top (per recipe) resulted in a hard candy crust on top that was difficult to cut and/or eat and little flavor within the pie itself. 4. The recipe suggests cooking the egg yolks for about 4 minutes until slightly thickened. Perhaps my burner wasn t hot enough but it took about 10 -15 minutes for mine to thicke Read More
(1)
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/26/2015
OMG, I was looking for this recipe. Found this one online. It's just like the one my Mother In Law always made. Read More
(3)
Rating: 3 stars
10/28/2019
Recipe was pretty good but needs serious tweaking. I think it has a lot of potential however. The following are my suggestions: 1. For safety pasteurize the eggs first. Bring eggs to room temperature either by sitting out or by soaking in warm water for a while. Then cover with about 1 of water and heat carefully with an accurate thermometer. Bring water to 140 degrees F and maintain that ( /- 2 degrees) for about 3-4 minutes. (Normally 3-5 minutes to fully pasteurize yolks but these yolks will be cooked.) Pour off hot water and fill pan with ice water to stop cooking. (Other methods see Internet) 2. Instructions should include steps to separate the eggs grate the chocolate beat the yolks and crush the candies. (The ingredient list assumes all this but it would help the cook s sanity.) 3. It took about 5 ounces of my whole candy to get 2/3 cup crushed. I would suggest using at least 1 whole cup (7-8 oz.) and mixing 2/3 c in with the hot milk. This will sweeten and color the filling and give it a better peppermint flavor than just pure extract. The extra 1/3 c I would use on top of the pie as currently instructed. Using the full 2/3 cup on top (per recipe) resulted in a hard candy crust on top that was difficult to cut and/or eat and little flavor within the pie itself. 4. The recipe suggests cooking the egg yolks for about 4 minutes until slightly thickened. Perhaps my burner wasn t hot enough but it took about 10 -15 minutes for mine to thicke Read More
(1)
Rating: 5 stars
09/26/2020
Four generations have Read More
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Rating: 3 stars
12/30/2018
Plan to try it for new years Read More