This is a fun Chocolate Peppermint Pie to make in a square pan or in a fluted tart pan. It's an easy to make tart or pie recipe, but I made it in a square pan for smaller bars. It’s actually a leftover recipe from the Christmas Holidays that I didn’t get time to make, so I’m making it for the Valentine Holiday. Why not?
It includes mint in the chocolate filling plus crushed peppermint candy canes on top for a throwback to December. But who cares? People love peppermint all winter long, especially with a hot peppermint latte. So, why not for Valentine’s Day, too?
If you make it in the 8”x 8” pan, it slices nicely into square bar shapes. From the 9” tart pan with removeable bottom, it makes a pretty presentation with triangular pie shapes showing off the fluted side crust.
Preheat your oven to 350F degrees.
Prepare your 8”x8” cake pan:
-Lightly brush the sides and bottom with butter.
-Line the pan with parchment paper so you have paper overhanging all four sides. This will make it easier to pull the entire pie out of the pan after it’s baked and cooled.
-NOTE: If you prefer to use a fluted tart pan with removeable bottom, use a 9” round.
Gather up your Crust Ingredients:
2 C Pecans or walnuts, toasted
½ C Sugar
2 T Butter, melted
Gather up your Filling Ingredients:
2 C Chocolate chips, semi-sweet
1 ½ C Heavy whipping cream, not whipped
½ t Mint extract (optional)
Gather up your toppings:
½ C Pecans or walnuts, toasted and finely chopped
½ C Crushed candy canes (optional)
Make your crust:
-Toast the pecans on a flat pan in the oven at 250 for a few minutes. Watch them closely so they do just get golden brown. You don’t want to over toast them or they’ll taste burnt.
-Cool the nuts and pulse in the food processor so the nuts are finely chopped.
-Add the sugar and melted butter, pulsing until well combined.
-Press the crumb mixture into the prepared 8”x8” baking pan. Make sure you also press the crumbs up the sides to create a side crust.
-Bake at 350F degrees for 12-15 minutes.
-Set aside to cool.
Create your delicious chocolate filling:
-Place the semi-sweet chocolate chips into a bowl large enough to hold the cream, too.
-Heat the whipping cream in a microwave or on the stove, bringing just to a simmer. Do not let it boil.
-Pour the hot whipping cream over the chocolate chips and let sit for 3-5 minutes.
-Stir with a whisk until it is smooth and glossy.
-Add the optional mint extract and stir together.
-Pour the chocolate filling into the crust.
-Chill in the refrigerator until set, about 30 minutes. Don’t cut yet!
-Sprinkle the pecans and crushed candy canes on top. Press them in just a little.
-Return the pie to the refrigerator and chill until completely set, about 3 hours.
Serve it up:
-This Chocolate Peppermint Pie is delicious with whipped cream on top, or ice cream on the side.
-Add a few more pecans around the side.
-Give it even more mint flavor with a Peppermint Latte on the side. Yummm!
This is a fun and quick recipe. It’s beautiful in an 8”x8” pan or in a round tart pan. However, you present your Chocolate Peppermint Pie, “Bake your own Memories!”