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Peppermint Chocolate Chess Pie is a simple chocolate mint pie with an unforgettable texture and taste. It’s literally like eating a cup of hot chocolate with a flaky and delicious crust. Life during the holidays is all about indulging, right? 

chess pie with whipped cream on and peppermint on top

What is Peppermint Chocolate Chess Pie?

It’s like Christmas, in pie form. No, seriously, it is! It’s the flavor of a chocolate chess pie combined with a powerful (yet delicious) burst of peppermint in every bite. It’s beautiful, it’s simple, and it’s about to become a holiday favorite. It’s my classic chocolate chess pie recipe with the added flavor of peppermint – making this the perfect Christmas dessert!

ingredients in chess pie laid out and labeled

What is Chocolate Chess Pie made of?

This recipe for chocolate chess pie is really simple to do and takes easy ingredients as well. You know me – one of the biggest reasons that I love this chocolate peppermint pie (besides the flavor) is the ease of making it!

  • Homemade pie crust – You can also save time and use a store-bought pie crust as well (refrigerated or frozen).
  • Unsalted butter – This needs to be fully melted, not just at room temperature or softened. Melted butter is key. 
  • Unsweetened cocoa powder – Gives the chocolate flavoring to the pie. 
  • Eggs – Adds structure to the pie as it bakes. 
  • Granulated sugar – For sweetness! 
  • Salt – Just a pinch! 
  • Vanilla – If you can use pure vanilla extract, it’s the best! 
  • Milk – Fat free, 2%, or regular milk works best.
  • All-purpose flour – Just a bit helps the pie set up.
  • Peppermint baking pieces – Use peppermint chips (like chocolate chips but peppermint flavored) or Andes Peppermint Baking Bits. Both are sold in the holiday baking aisle during the Christmas season.
  • Whipped cream and crushed candy canes for garnish – Optional but delicious. 

How to make Chess Pie

  • Whisk butter with sugar and eggs.
  • Add cocoa, flour, vanilla, and milk. Whisk to combine.
  • Stir in peppermint candy pieces or chips.
  • Pour the batter into the pie shell to complete the process of making the unbaked pie. Then, put it in the oven to bake. It needs to be baked for 45-55 minutes. 
chess pie with whipped cream on and peppermint on top

Expert Tips

  • Leftovers of this old fashioned delight are simple to store! Just store this southern delicacy in the fridge for up to 2 days (covered and airtight) or place it in the freezer for up to 1 month to save for later.
  • If you can’t find the peppermint pieces or you want to use extract, that’s fine! Just omit adding the baking chips and use ½ tsp of peppermint extract. (NOT mint extract!) 
full chocolate chess pie in a clear pie pan


What makes a pie a chess pie?

Simple ingredients are what make a chess pie a chess pie. They’re typically a pie made with butter, flour, eggs, and sugar. 

How do you know when chess pie is done baking?

You need to give the pie plate a little shake. The center of the pie should be jiggly but not overly jiggly. The pie will actually continue to firm up as it cools down, so that little jiggle that you see won’t stay jiggly for long. 

How to serve chocolate chess pie?

Be sure to let the pie cool completely before slicing. Add whipped cream or a side of ice cream – we also love having crushed candy canes on top!

What crust is best for chess pie?

This is up to you. A flaky crust is going to be great for texture and taste and will also hold up to the filling as it bakes.

chess pie with whipped cream on and peppermint on top

Peppermint Chocolate Chess Pie

5 from 8 votes
This is an easy chocolate pie with tons of peppermint flavor – perfect for the holidays!
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Yield 8 servings
Serving Size 1 serving


  • 1 recipe pie crust (or store bought)
  • ¼ cup (57g) unsalted butter melted
  • ¼ cup (20g) unsweetened cocoa powder
  • 3 large eggs
  • 1 ½ cups (300g) granulated sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla
  • ½ cup (118ml) milk
  • 2 tablespoons (16g) all-purpose flour
  • ¾ cup peppermint baking pieces see note
  • Whipped cream and crushed candy canes for garnish optional
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  • Preheat oven to 350°F. Unroll pie crust and place it into pie plate. Chill until ready to fill.
  • Whisk butter and cocoa. Whisk in eggs. Add sugar, salt, vanilla, and flour and whisk until smooth. Gently whisk in milk. Stir in peppermint baking pieces.
  • Pour batter into prepared pie shell. Bake for 45-55 minutes until it’s just slightly jiggly in the center and no longer glossy on top. Cool completely before slicing and topping.
  • Serve with whipped cream or Cool Whip and crushed candy canes.
  • Store pie in refrigerator for up to 2 days or freeze for up to one month.

Recipe Video

Recipe Notes

  • Peppermint Pieces: Use peppermint chips (like chocolate chips but peppermint flavored) or Andes Peppermint Baking Bits. Both are sold in the holiday baking aisle during the Christmas season.
  • Can’t find peppermint pieces or prefer to use extract? Omit baking chips and use 1/2 teaspoon peppermint extract (NOT mint).
  • Omit salt if using salted butter.

Recipe Nutrition

Serving: 1serving | Calories: 480kcal | Carbohydrates: 67g | Protein: 6g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 87mg | Sodium: 223mg | Potassium: 119mg | Fiber: 2g | Sugar: 51g | Vitamin A: 303IU | Calcium: 73mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

Peppermint Chess Pie is an easy chocolate fudge pie filled with peppermint flavor! It’s a great twist on a classic pie recipe.

Favorite Peppermint Recipes

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

5 from 8 votes (7 ratings without comment)

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  1. Does this pie need to be refrigerated?
    My first attempt at this was pretty disastrous. The pie didn’t set, but had a hard crust on top so I thought it was. Let it cool, cut it, and the middle poured out. Back into the oven, the crusty part on top burnt but the inside was amazing. Tried again and still had some setting issues, still a crusty top, but I waited and waited until the middle seemed set. I’m thinking that maybe my problem is beating/whisking it too much? I did use a mixer on my first try but a whisk on the second. I love this pie and anything peppermint and chocolate so I’ll keep trying, but any advice would be appreciated! Thank you