“My family loves this pie! One never lasts for more than a day. It is great on any occasion or just because you want something cold and chocolate! My mom got this recipe from an old Betty Crocker or Pillsbury cookbook.”
READY IN:
2hrs 15mins
SERVES:
6-8
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

  • 1 chocolate graham wafer pie crust
  • 12 cup butter, melted
  • 34 cup sugar
  • 2 unsweetened chocolate squares, melted
  • 2 tablespoons peppermint schnapps or 12 teaspoon peppermint extract
  • 2 eggs
  • Cool Whip or whipped cream
  • 1 chocolate bar

Directions

  1. Place the melted butter in an automatic mixer. I use a Kitchenaid.
  2. Add the sugar and stir on low.
  3. Slowly add the chocolate while mixing until it is well blended.
  4. Pour in your peppermint.
  5. Add one of the eggs, and change the mixing speed to hi. I go to the highest level on the Kitchenaid. Beat the mixture for 5 minutes.
  6. Add the second egg. You may want to slow down the mixer to add the egg. Return to hi speed and mix for 5 minutes. Your pie should be a nice light brown color. If not, mix it longer and make sure you are on a really hi speed.
  7. Turn off the mixer. Pour the mix into the chocolate crust. Place a lid or plastic wrap over the pie.
  8. Refrigerate the pie for at least 2 hours.
  9. Take the lid off the pie. Spread cool whip or whipped cream on the pie. Make chocolate curls with the chocolate bar and a potato peeler. Sprinkle the curls over the cream.

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