Peppermint Ganache Pie uses only 6 ingredients, and it comes together in no time. Oh, and did I mention that this easy peppermint pie recipe has an Oreo crust full of chocolate ganache flavored with peppermint?
Yeah, this Peppermint Ganache Pie is pretty much the perfect holiday pie recipe.
That’s just wrong. I think I’m going to start a movement: #PeppermintAllYear. What do you think?
How about #MoveOverGreenMint #PeppermintIsHereToStay?
Maybe it’s because they only make candy canes at Christmas? And why is that?? I mean, you can get holiday colored Cadbury Eggs now and they sell eggnog at Easter.
It makes no sense why I can’t satisfy my candy cane craving in June.
Also? As a food blogger? Not having the holiday candy 3 months before the holiday is kind of an egregious error on the parts of all the brands, everywhere.
Peppermint Ganache Pie – beautiful holiday pie
I mean, how pretty is this pie? It’s an Oreo crust filled with chocolate ganache. Is there anything better? (Except maybe…a s’mores version?)
And not only is it chocolate ganache, it’s peppermint chocolate ganache. As in, the ganache has a peppermint flavor to it. Pretty much this pie IS peppermint. Which means I can only make it at the holidays.
And that makes me sad.
You know something else besides candy canes that should be available all year long?
Holiday flavored coffee creamers. Pumpkin Pie Spice, Gingerbread, Peppermint, Sugar Cookie. COME ON, everyone loves them. Why do we have to make do with these amazing flavors only 3 months a year?
I guess International Delight would probably say it makes them special, to only be around once a year. I guess that makes this pie awfully special. Since it’s so special, you practically have to make it. It’s probably a law.*
(*It’s not a law, but wouldn’t that be cool?)
How to Make Peppermint Ganache
The ganache in this Peppermint Ganache Pie was made with chocoalte chips and heavy whipping cream, with some of International Delight’s Peppermint Chocolate Truffle Creamer added to it. It gives a delightfully peppermint flavor to the ganache. Chocolate and peppermint are total BFFs, you know. And ganache and pie are also BFFs. The logic there is that this pie should be your BFF.
And the best part about this pie? If you don’t love peppermint, you can use your favorite flavor coffee creamer. There are so many out there right now. I bet the White Chocolate Raspberry would be amazing too. Or the Gingerbread Latte!
However you roll, you can make your favorite flavor ganache pie by simply reducing the amount of heavy whipping cream and adding ¼ cup of your favorite flavor creamer.
I used the peppermint flavor, because, well, duh. #PeppermintRulesTheDay
At least today it does anyway… 🙂
Peppermint Ganache Pie
For the Crust:
- 22 Oreos finely crushed
- 1/4 cup unsalted butter melted
For the Pie:
- 12 ounces about 1 package semi-sweet chocolate chips
- 3/4 cup heavy whipping cream
- 1/4 cup peppermint flavored coffee creamer such as Peppermint Chocolate Truffle International Delight, see note
- 2-3 candy canes crushed, for garnish
- Make the crust: mix crushed Oreos and butter in a medium sized bowl using a fork. Press into the bottom and up the sides of a 9” pie plate. (You can use as small as an 8” but don’t go bigger than a 9” or you will need more filling.) Chill for at least 30 minutes before filling.
- When ready to fill the pie, heat the heavy whipping cream and creamer in a microwave safe bowl or measuring cup until it’s very hot, just before simmering. (About 90 seconds on high in my microwave.) Place chocolate chips in a medium sized bowl and pour hot cream over the top. Let it sit for 30 seconds, then whisk until smooth and thick. (If all of the chocolate chips do not want to melt, you can heat it in the microwave in 15 second increments, whisking between each, until melted and smooth.)
- Pour ganache into prepared crust. Chill until set, a few hours. Before serving, sprinkle with the crushed candy canes. The pie is best served after sitting at room temperature for about 10 minutes, so it’s easier to cut. The candy canes may dissolve a little on the pie after it's refrigerated but it won't ruin the look of the pie.
Nutritional information not guaranteed to be accurate
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This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: November 21, 2014