How to Make a Chocolate Peppermint Pie with Marshmallows and Coconut

Piece+of+Chocolate-Peppermint+Pie

Baking something sensational to serve your family and friends for the holidays is easier when you have a really great recipe at your fingertips like my chocolate peppermint cream pie. Imagine cooked chocolate-pudding like filling with mini marshmallows and shredded coconut melting through that velvety mix spiked with peppermint extract and bourbon vanilla to play off that dark deliciousness.  The taste is a decadent chocolate indulgence that you won’t be able to resist once you get your first bite.

You simply pour this cooked filling into a prebaked pie shell and will later cover and chill it in the refrigerator.  Please use my oil pie crust recipe if you haven’t tried it yet.  No joke, readers, this is the ultimate foolproof pie crust recipe that you will ever come across.

Peppermint Chocolate-Cream +Pie Holding Sideways

Even if you never baked a pie before, your crust will turn out flaky with this simple recipe that I am sharing with you.  You have my word on it.  Trust me, but you won’t see another pie crust recipe on Beauty Cooks Kisses because this is the only one I make these days for any dessert pies, pot pies, quiches, or tarts.

If I already made your mouth water, then I do apologize.  However, I hope when you start your holiday baking that you will remember my chocolate marshmallow pie recipe with coconut flakes and give it a try.

Peppermint +Chocolate + Cream+Pie+front+view

If you love chocolate pies, I hope that you try my chocolate cream pie recipe as well.

Chocolate Peppermint Pie

2/3 cup of sugar
4 tablespoons of cornstarch
5 tablespoons of unsweetened cocoa
4 large egg yolks
3 cups of evaporated milk
1 cup of mini marshmallows
1 cup of shredded coconut (reserve about 1/4 cup to sprinkle on top)
1 teaspoon of  Pure Peppermint Extract
1 teaspoon of Bourbon Vanilla Extract or vanilla extract
1 baked pie shell (10″ and pricked)

Mix  the cornstarch, cocoa and sugar in your pan.

Add the egg yolks to the milk and whisk together before pouring into the dry ingredients in your saucepan.

Heat the mixture until it thickens to a boil, stirring constantly.

Take off of the heat and stir in the marshmallows, coconut, and extracts before pouring into your baked pie shell.

Use the reserved coconut to sprinkle on top.

Cover and refrigerate.

ENJOY!

Chocolate Peppermint Pie

Imagine cooked chocolate-pudding like filling with mini marshmallows and shredded coconut melting through that velvety mix spiked with peppermint extract and bourbon vanilla to play off that dark deliciousness. This is my chocolate peppermint cream pie.

Course: Dessert, Snack
Cuisine: American
Keyword: chocolate marshmallow pie, chocolate peppermint cream pie, chocolate peppermint pie, easy pie recipe, holiday dessert, oil pie crust, peppermint chocolate cream pie
Servings: 8
Author: Mary Balandiat
Ingredients
  • 2/3 cup of sugar
  • 4 tablespoons of cornstarch
  • 5 tablespoons of unsweetened cocoa
  • 4 large egg yolks
  • 3 cups of evaporated milk
  • 1 cup of mini marshmallows
  • 1 cup of shredded coconut reserve about 1/4 cup to sprinkle on top
  • 1 teaspoon of Pure Peppermint Extract
  • 1 teaspoon of Bourbon Vanilla Extract or vanilla extract
  • 1 baked, pricked 10" pie shell or my recipe for oil pie crust
Instructions
  1. Mix  the cornstarch, cocoa and sugar in your pan.
  2. Add the egg yolks to the milk and whisk together before pouring into the dry ingredients in your saucepan.
  3. Heat the mixture until it thickens to a boil, stirring constantly.
  4. Take off of the heat and stir in the marshmallows, coconut, and extracts before pouring into your baked pie shell.
  5. Use the reserved coconut to sprinkle on top.
  6. Cover and refrigerate.
  7. ENJOY!

Visit Beauty Cooks Kisses Blog for more home-tested recipes from my kitchen as well as other helpful posts to better your life!

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