This Chocolate Mousse Peppermint Pie is unbelievable! A crisp meringue crust holds a silky chocolate mousse crowned with peppermint whipped cream — pure holiday magic.
♡THE BEST OF 12 DAYS OF SUGAR – DAY 6♡
I first shared this Chocolate Mousse Peppermint Pie on December 10, 2015, and it remains one of my favorite holiday desserts. It’s gluten-free and absolutely decadent — a crowd-pleaser every time.
(Original Post . . .)
On the 10th Day of Sugar my true love gave to me Chocolate Mousse Peppermint Pie — because peppermint and chocolate are holiday perfection.
The 12 Days of Sugar series is winding down, which is probably for the best since even I am getting a little sugared out. Thankfully, one of our family members is a dentist, because after so many treats there might be a few cavities!
One of our all-time favorites is the chocolate mousse pie with a meringue crust. We’ve joked about inhaling an entire pie in seconds. For the holidays I add peppermint whipped cream on top — best decision ever.
Best. Decision. Ever.
The combination is extraordinary: a light, crisp meringue crust, a rich, velvety chocolate mousse, and airy peppermint whipped cream with a little crunch from crushed candy. The meringue crust is a highlight — it’s delicate yet holds the filling beautifully.
This pie is both light and indulgent. It literally melts on your tongue. Because it’s gluten-free, it’s a great option for guests with dietary restrictions. It’s a show-stopping dessert for holiday gatherings or any time you want to impress.
Plan ahead: the pie is best when assembled through the mousse layer the night before, but if you’re short on time make sure it chills at least 4–5 hours before serving.
A few things to remember when you make this pie:
- This pie is best if made the night before, or at least 7–8 hours before serving to allow the mousse to set properly.
- If you don’t love peppermint, use sweetened whipped cream without crushed candy, or adjust the peppermint amount to taste.
- Stored in the fridge, the pie will keep well for three to four days before the meringue crust begins to soften.
Chocolate Mousse Peppermint Pie
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- Author: 5boysbaker.com
- Total Time: 50 minutes
- Yield: 8 servings
Ingredients
Crust:
- 2 egg whites
- 2/3 cup sugar
- 1/2 teaspoon vanilla
- 1/2 teaspoon white vinegar
Filling:
- 1 large (5–7 oz.) Hershey’s milk chocolate bar
- 3 tablespoon evaporated milk
- 1 cup whipping cream
- 1/2 teaspoon vanilla
Whipped Cream Topping:
- 1 cup whipping cream
- 1/4 cup powdered sugar
- 1/2 cup finely crushed peppermint candy
Instructions
Meringue Crust:
- Butter a 9-inch pie plate and set aside.
- Place egg whites in a large bowl and beat with an electric mixer until stiff peaks form. Gradually add the sugar, then add vanilla and vinegar. Continue beating until the sugar is dissolved and soft peaks form.
- Pour the meringue into the buttered pie plate and smooth the top.
- Bake at 300°F (150°C) for 40–50 minutes. Turn off the oven and leave the crust inside to cool completely.
Filling:
- In a small saucepan over low heat, melt the chocolate with the evaporated milk, stirring until smooth. Remove from heat and stir in the vanilla. Let the mixture cool slightly.
- Meanwhile, whip 1 cup of heavy cream in a large bowl until stiff peaks form. Gently fold the cooled chocolate into the whipped cream until fully combined. (For ease, you can whip the cream in a stand mixer and fold in the chocolate; briefly mix on medium speed for a few seconds to finish.)
- Pour the mousse into the cooled meringue shell. Don’t worry if the shell has a crack or sinks a bit in the center.
- Chill for several hours (at least 5 hours) or, preferably, overnight to allow the mousse to set.
Whipped Topping:
- An hour or so before serving, whip 1 cup heavy cream with the powdered sugar until stiff peaks form. Fold in the crushed peppermint candy and spread the peppermint whipped cream over the chilled chocolate mousse.
- Keep refrigerated. Best enjoyed within a day or two for optimal crust texture.
Notes
- Plan ahead — this pie needs several hours or preferably overnight to chill so the mousse sets perfectly.
- Prep Time: 20 mins
- Cook Time: 50 minutes
- Category: Pies & Pastries
Originally posted on December 15, 2015.