I have a thing about peppermint desserts around Christmastime. In past years I’ve made white chocolate peppermint pops, candy-cane dusted sugar cookies, peppermint macarons, and most recently, this amaaaaazing chocolate peppermint icebox cake. And even though it’s 63 degrees right now in Philly and I’m not feeling terribly festive, it’s 2 weeks to Christmas and I just can’t shake the habit.
I decided to edit one of my new favorite desserts, a Cooking Light Mocha Pie. I figured if I added a little peppermint here, a little candy cane there, I would have a pie version of a Starbucks Peppermint Mocha. (Isn’t that the best description of a dessert you ever heard?)
Here’s why I love this pie.
- It’s Cooking Light, so you know it’s not awful for you.
- There are only a few ingredients.
- Despite needing to cook it briefly on the stove, it’s pretty simple and quick to throw together.
- It’s totally adaptable! I added peppermint, but you could add other essences or even liqueur – maple, hazelnut, cointreau, pumpkin spice, etc.
- It’s make ahead – awesome for a potluck or when hosting dinner, as you can make it hours or even a day ahead of time.
- It’s damn delicious.
For all these reasons, this has become one of my go-to dessert recipes. Here’s hoping tonight’s dinner guests like it!
Peppermint Mocha Pie with Coffee Whipped Cream
Based on a Cooking Light recipe
Time: 35 minutes + chilling time Serves: 12
- 1 packaged chocolate pie crust**
- 1 tablespoon + 1 teaspoon instant coffee granules, divided
- 2 tablespoons unsalted butter
- 1/3 cup packed light brown sugar
- 3 tablespoons cornstarch
- 3 tablespoons unsweetened cocoa
- 1/8 teaspoon salt
- 1 (12-oz) can fat-free evaporated milk
- 1/2 cup semisweet chocolate chips
- 1/3 cup heavy cream
- 1 tablespoon powdered sugar
- 1/2 teaspoon vanilla extract
- 1.5 teaspoon peppermint extract
- 2 tablespoons plain 2% reduced-fat Greek yogurt
- 2 tablespoons smashed candy cane/peppermint pieces ***
**note: the original recipe called for making your own chocolate crust. I couldn’t be bothered, and easily found a chocolate crust next to the grahma cracker ones in the baking aisle. If you want to make one from scratch, check out instructions in the original recipe.
*** irritated at your relatives over the holidays? This is an AWESOME way to take out your frustrations! Smash those candy canes to dust, and tell me if you don’t feel a whole lot better afterwards.
In a medium saucepan, combine evaporated milk, 1 tablespoon instant coffee, brown sugar, cornstarch, cocoa, and salt. Bring to a simmer, stirring constantly with a whisk. Once it simmers, it will start to thicken – turn off the heat and stir in 2 tablespoons butter, continuing to whisk until butter melts. Add chocolate chips and 1 tsp peppermint extract, stirring until smooth.
Pour chocolate mixture into crust. Refrigerate 1.5 hours or until firm.
In a mixing bowl, combine remaining 1 teaspoon instant coffee, heavy cream, powdered sugar, vanilla and 1/2 tsp peppermint extract. Beat with an electric mixer at medium speed until soft peaks form. Add in yogurt; beat just until smooth, just a minute more.
Spoon whipped cream mixture over pie, sprinkle with crushed candy canes or peppermints, and serve.
This time last year…