Peppermint Hot Chocolate Icebox Pie

Peppermint Hot Chocolate Icebox Pie

David Venable

Prep Time: 20 minutes

Serves: 8

Ingredients

  • 3/4 cup semi-sweet chocolate chips
  • 1/3 cup whole milk
  • 1/4 cup hot cocoa mix
  • 16 oz cream cheese, softened
  • 1/3 cup sugar
  • 1 tsp vanilla extract
  • 1 cup marshmallow fluff
  • 2-1/4 cup chilled whipped topping, divided
  • 1 (9-in) graham cracker pie crust
  • 1/8 tsp peppermint extract
  • 1/2 cup mini marshmallows
  • 3 Tbsp crushed peppermint candy

Preparation

In a microwave safe bowl, in 30 second intervals, melt chocolate chips and milk. Once you have a smooth consistency add hot cocoa mix.

Allow to cool completely.

In an electric mixer fitted with the paddle attachment, combine cream cheese, sugar, vanilla and fluff on low-medium speed. Add cooled chocolate mixture. Add 3/4 cup of a chilled whip topping and mix just until combined.

Pour into the graham cracker crust and evenly spread with a spatula.

In a medium mixing bowl, combine peppermint extract and 1-1/2 cups whipped topping.

Evenly spread the whipped topping over top of the chocolate mousse, leaving a 3/4-in border. Refrigerate for 12–24 hours so that it may cool and set completely.

Garnish with marshmallows and crushed peppermint candies.

Cook's Notes

Be sure to garnish the pie after it has fully cooled and set in your refrigerator 12–24 hours. Otherwise, the marshmallows and crushed peppermint will liquefy in the refrigerator.

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