Chocolate Peppermint Pie
Prep / Cook Time
Prep: 15 mins / Cook: 13 mins
Dessert, Treat, Holidays
Our Schoolhouse gluten-free chocolate pie crust filled with a rich chocolate ganache. Flavoured with peppermint essence and topped with crushed candy canes… it’s a festive taste of the season!
Recipe developed by our good friend, food photographer & recipe developer Kelly Neil!
- 1 Schoolhouse Gluten-Free Chocolate Pie Crust (available in the online shop – add ‘pie crust’ to your cart and request the chocolate version in the notes section)
- 2 cups (320 g) finely chopped dark chocolate
- 1 cup (250 ml) 35% heavy cream
- ¼ cup (57 g) butter
- 1 teaspoon peppermint extract
- 1 to 2 teaspoons crushed candy canes (optional garnish)
The Steps to Take
Preheat the oven to 350ºF (180ºC). Place the gluten-free chocolate pie crust in the preheated oven and bake it for 13 to 15 minutes. Remove the crust from the oven and set it aside on a wire rack to cool.
Place the chopped dark chocolate in a large bowl. Set aside.
Heat the heavy cream and butter together, either in a small pot over medium-low on the stovetop, or in a heatproof vessel in the microwave, until the butter is melted and the mixture is steamy. Pour the hot cream over the chopped chocolate and let it sit for one minute before whisking smooth. Pour the whisked chocolate-cream mixture into the pre-baked chocolate pie crust and place it in the fridge for 10 minutes.
Remove the pie from the fridge and sprinkle the top with bits of crushed candy canes if using. Return the pie to the fridge to fully set, about 3 to 4 hours. To serve, run a sharp knife under hot water, dry it with a kitchen towel, and slice the pie. Continue the process of heating the knife under hot water, and drying the blade with a towel for easiest slicing.