Peppermint Cream Pie Delight (Printable)

Creamy peppermint filling in a chocolate crust topped with fluffy whipped cream and crushed candies.

# What You'll Need:

→ Crust

01 - 24 chocolate sandwich cookies, crushed
02 - 4 tablespoons unsalted butter, melted

→ Filling

03 - 1 cup whole milk
04 - 1 cup heavy cream
05 - 1/2 cup granulated sugar
06 - 1/4 cup cornstarch
07 - 1/4 teaspoon salt
08 - 4 large egg yolks
09 - 2 tablespoons unsalted butter
10 - 1 teaspoon pure peppermint extract
11 - A few drops red or pink food coloring (optional)

→ Topping

12 - 1 cup cold heavy whipping cream
13 - 2 tablespoons powdered sugar
14 - 1/2 teaspoon vanilla extract
15 - Crushed peppermint candies for garnish

# How To Make:

01 - Preheat oven to 350°F. Combine crushed cookies and melted butter in a medium bowl. Press firmly into the bottom and sides of a 9-inch pie dish.
02 - Bake the crust for 8 to 10 minutes. Remove and allow to cool completely on a wire rack.
03 - In a medium saucepan, whisk together milk, cream, sugar, cornstarch, and salt. Cook over medium heat until thickened and beginning to bubble, about 3 to 5 minutes.
04 - In a separate bowl, whisk egg yolks. Gradually add about 1/2 cup of the hot milk mixture to the yolks, whisking constantly to temper.
05 - Pour the tempered yolks back into the saucepan. Continue cooking while whisking until the mixture thickens further and just begins to boil, approximately 2 to 3 minutes.
06 - Remove from heat. Stir in butter, peppermint extract, and food coloring if desired.
07 - Pour the filling into the cooled crust and smooth the surface. Cover with plastic wrap pressed directly onto the filling to prevent skin formation.
08 - Refrigerate for at least 4 hours until fully set.
09 - Using an electric mixer, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.
10 - Spread or pipe whipped cream over the chilled filling. Garnish with crushed peppermint candies and serve cold.

# Expert Tips:

01 -
  • The balance of rich chocolate and bright peppermint feels like a flavor discovery every single time you take a bite
  • It's elegant enough for a dinner party but so easy to throw together that you'll find yourself making it on ordinary Tuesday nights
  • The four-hour chill time means you can prep it hours ahead and actually enjoy your guests instead of being stuck in the kitchen
02 -
  • The tempering step isn't fancy—it's literally just making sure your eggs don't scramble. Rush this and you'll have chunks instead of custard. Take your time and whisk slowly.
  • That plastic wrap pressed directly on the surface changes everything. Without it, you'll get a thick skin that's nearly impossible to remove cleanly.
  • Pure peppermint extract matters. The imitation stuff tastes like artificial sweetness instead of actual peppermint. One tiny bottle lasts forever anyway.
03 -
  • Make the filling a day ahead and refrigerate it in a separate container, then assemble with the crust and whipped cream the day you're serving. This takes the pressure off and ensures everything is as cold as possible.
  • If you like an extra peppermint punch, add 1/4 teaspoon more extract to the whipped cream topping. Trust me on this one.
  • The egg yolks are what make this filling rich and custardy. Don't try to skip them or use cornstarch alone—you'll miss the magic.

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