Chocolate Peppermint Mousse Pie


We're nuts about this Chocolate Peppermint Mousse Pie--literally! The crust features ground hazelnuts, while the pie filling recipe includes a cup of chocolate-hazelnut spread.

Chocolate Peppermint Mousse Pie
Photo: Karla Conrad
Prep Time:
20 mins
Bake Time:
18 mins
Chill Time:
3 hrs
Total Time:
3 hrs 38 mins


  • 1 tablespoon unsalted butter

  • ½ cup hazelnuts, chopped

  • ¼ cup granulated sugar

  • ¾ cup all-purpose flour

  • 3 tablespoon unsweetened dark cocoa powder

  • 6 tablespoon unsalted butter, softened

  • ¼ teaspoon kosher salt

  • ½ cup cold water

  • 1 envelope unflavored gelatin

  • 1 cup chocolate hazelnut spread

  • 8 ounce cream cheese, softened

  • 1 ½ teaspoon peppermint extract

  • 3 cup heavy whipping cream

  • cup granulated sugar

  • 3 tablespoon powdered sugar

  • ¼ cup crushed peppermint candy canes


  1. Grease a 9-inch springform pan with 1 tablespoon butter; set aside.

  2. In a food processor, pulse hazelnuts with granulated sugar until finely ground. Add flour, cocoa powder, softened butter, and salt. Continue to pulse until well blended. Press into bottom of pan. (Mixture may be crumbly; use hands to press into pan in an even layer.) Poke with fork.

  3. Bake in a 375 degree oven for 18 to 20 minutes. Cool completely.

  4. In a small saucepan, add cold water to pan. Sprinkle with gelatin and allow to bloom (absorb water) for 2 minutes. Heat saucepan on low and whisk gelatin water for several minutes until completely absorbed and dissolved. Remove from heat.

  5. In mixing bowl, beat chocolate hazelnut spread, cream cheese, and peppermint extract. Add gelatin to cream cheese mixture. Beat on medium high for 2 to 3 minutes, scraping down sides of bowl as necessary. Set aside.

  6. In a cold mixing bowl, beat heavy cream with sugar until soft peaks form. Fold in cream cheese mixture. Pour over cooled crust and refrigerate for 3 hours or overnight.

  7. To remove springform pan, use plastic knife and run along edges. Remove sides of pan.

  8. When ready to serve, sprinkle with powdered sugar and crushed candy canes.

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