Peppermint Chocolate Slab Pie:
This Peppermint Chocolate Slab Pie starts with a cookie crust which is filled with a luscious, truffle-like peppermint chocolate pie filling. To top off, there’s a peppermint marshmallow(!) whipped cream which makes a nice contrast to all the chocolate beneath. Easy to make and yielding enough to serve 12+, this is the perfect dessert for holiday gatherings!
Well… here we are, five days away and I am still in utter disbelief. How did we get here so fast? One moment Thanksgiving, the next Christmas, and then the next, 2018. Happy New Year.
It’s amazing how time accelerates the older you become. As a child a week can seem an eternity, but as an adult it becomes “it’s just a week away??” I witnessed this firsthand during our family tree-decorating party when my eight year old niece learned how many days she would have to wait before our trip to Colorado. Her voice showed the 23 days is forreevvverrr disappointment, while some of us are standing there panic-thinking oh my gosh, it’s only 23 days away!!
Ah well, it will hit her soon enough – as it is, I can’t believe two nieces are already in adult size shoes! What is happening?!
OK, let’s move on from this rather spirit-crushing subject and move to the more spirit-lifting subject of Peppermint Chocolate Slab Pie, shall we?
Slab pies are a wonderful thing. They’re wonderful because they feed so many people, making the perfect dessert for large gatherings and feeding the masses.
In the world of slab pies, there are more recipes for fruit pies than chocolate. And hile I certainly have no problems with fruit pies, I think the world could always use more chocolate, don’t you?
So here I am with not only a chocolate slab pie, but a peppermint chocolate slab pie!
This peppermint slab pie begins with an Oreo crust which uses two whole packages of Oreos, so we’re definitely in business! To top the crust is a decadent, truffle-life peppermint chocolate pie filling. The filling is so amazing and luscious – I wish I had some in front of me now… This is not a pudding filling and therefore definitely easier to make, imo. In fact, the whole pie is not difficult at all, which is a definite win.
So after the filling, comes the fun part: the peppermint whipped cream.
Oh, excuse me – it’s actually a peppermint marshmallow whipped cream! Oh, yeah. Now we talkin’.
I first experienced and fell in love with marshmallow whipped cream when Starbucks came out with the s’mores frappe (best. frappe. ever.). The marshmallow creme adds a whole other level of deliciousness to what’s already delicious to start with, making for some crazy good whipped cream. The first time I tried my hand at making marshmallow whipped cream was when I created a copycat version of the Starbucks drink a couple of years back. It tasted pretty much like the real deal and was ever so tasty.
I am not the most consistent whipped cream maker (what is wrong with me?) and after a batch of pink (from my attempt to add actual peppermint), runny cream I decided this time not to take any chances and go with a stabilized whipped cream. The stabilized whipped cream is a good choice as it will hold up for days and also allows you to leave it on the table longer.
Altogether, this peppermint chocolate slab pie is an amazing holiday treat that needs to be in your life asap, and as I find myself more and more wanting some, I think it best I stop writing about it and let you go make it – you won’t regret it!
- 2 (14.3 oz) packages Oreo cookies
- 12 tbsp. unsalted butter, melted
- 16 oz good quality semi-sweet chocolate chips
- 8 oz good quality bittersweet chocolate chips
- 3 C. heavy whipping cream
- ½ C. powdered sugar, sifted
- 4 tsp. peppermint extract
- 2 tsp. vanilla extract
- 3 ¾ C. heavy whipping cream
- 8 tbsp. powdered sugar
- 3 tbsp. nonfat milk powder
- 2 tsp. peppermint extract
- 17.5 oz marshmallow creme (about 1 (14 oz jar AND half of a 7 oz jar - it doesn’t have to be exact!)
- Crushed peppermint candies, for garnish
Spray a rimmed 12 x 17” cookie sheet with cooking spray and set aside.
Preheat oven to 350° F.
In batches, use a food processor to grind Oreos into fine crumbs.
Place crumbs in a large mixing bowl and slowly pour in melted butter, stirring until thoroughly combined.
Transfer crust mixture to prepared pan and press evenly across the bottom and up sides of pan.
Bake crust for 9-10 minutes, or until firm.
Remove from oven and place on a wire cooling rack.
If the sides of the crust have shrunk considerably during the baking process, immediately after removing from oven, use the back of a spoon to press crust back up sides.
Allow crust to cool completely.
Once crust is cool, make filling.
Place chocolate chips and 1 ½ C. heavy cream in a microwave-safe bowl.
Microwave on high for 1 to 2 minutes, stirring every 30 seconds until chocolate is melted and smooth.
Cool mixture to room temperature before continuing.
To the chocolate mixture, add powdered sugar, peppermint and vanilla extracts and set aside.
In the bowl of a stand mixer fitted with the whisk attachment (alternatively you can do this with a large mixing bowl and hand mixer), beat the remaining 1 ½ C. heavy cream until soft peaks form.
Add in chocolate mixture in 3 increments, beating after each addition, until thoroughly combined.
Pour over crust and spread evenly.
Refrigerate for at least 8 hours or overnight.
To the bowl of a stand mixer fitted with the whisk attachment, add heavy cream, powdered sugar, milk powder, and peppermint extract.
Beat until mixture is thick and reaches stiff peaks.
Add the marshmallow to whipped cream and beat until combined.
Remove pie from fridge and spread whipped cream evenly over the top.
Garnish with crushed peppermints or candy canes and serve immediately, or chill until ready to serve.