Go Back
+ servings
chess pie with whipped cream on and peppermint on top
Print Recipe
5 from 8 votes

Peppermint Chocolate Chess Pie

This is an easy chocolate pie with tons of peppermint flavor - perfect for the holidays!
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 480kcal
Author: Dorothy Kern
Cost: $5


  • 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


  • 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.



  • 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.


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