With the holidays in full swing and the Christmas parties lining up, I knew I wanted to make a holiday pie like no other. And since chocolate and peppermint go together so nicely and they really remind me of winter, I used that as my inspiration for this INCREDIBLE Chocolate Peppermint Pie. This baby is gluten, dairy, soy, and refined sugar free and also vegan and I promise you, NO ONE will ever know! If you could imagine brownie brittle and chocolate peppermint fudge coming together to make a baby, that is exactly how this pie tastes! YUM!!

Now, if you know anything about me by this point, it is that I absolutely love to bake! I almost never show up anywhere without some sort of baked goods, and when I tell you that this was one of my FAVORITE desserts I have ever made, that really speaks volumes here people!

Not only did I love it, but it was such a huge hit at my first Christmas party, that my husband demanded I make it again the next day, for our little family Christmas get together. It is this good people! I promise šŸ™‚

Another reason this pie has become a household favorite over here is because of how stinking simple it is to make. It takes no time at all to prepare it, and it uses only a few simple ingredients, as well.

All the ingredients you will need are the following:

I really hope you get around to making this delicious chocolate peppermint pie! This recipe is a real crowd pleaser and one that will definitely impress all of those who eat it!

Don’t forget to tag me at #healthymommamanda if you decide to make this recipe or leave me a comment below! šŸ™‚

This recipe was adapted by https://www.bakerita.com.

For the crust:

  • 1 box of simple mills brownie mix
  • 1/3 c refined (unflavored) coconut oil, meltedĀ 


Make your own crust:

  • 1 sleeve plus two full organic graham crackers sheets
  • 3 tbsp of unsweetened cocoa powder
  • 1/4 c coconut sugar
  • 5 tbsp grass-fed butter, softened

For the filling:

  • 8 oz dark chocolate chips (I usedĀ @enjoylifefoodsĀ brand
  • 3/4 c full-fat coconut milk
  • 1/2 c natural almond butter
  • 1 tsp peppermint extract
  • 1/2 tsp vanilla extract, optional
  • pinch of salt, use if almond butter is unsalted

For the crust:

  1. Preheat oven to 350 F. Lightly grease a pie dish(not deep-dish) with coconut oil. Set aside.
  2. In a mixing bowl, combineĀ @simplemillsbrownie mix and coconut. Once combined, press evenly along bottom and sides of prepared pain.
  3. Bake for 15-20 minutes or until crust is from. Remove and set aside to cool.

Make your own crust

  1. Blend graham crackers on high speed until pulverized.
  2. Transfer to a medium bowl and mix in all of your ingredients until well combined.
  3. Press evenly along bottom and sides or prepared pain.
  4. Bake for 15-20 minutes or until crust is firm. Remove and set aside to cool.

For the filling:

  1. Place the chocolate in lg bowl. In small saucepan, bring coconut just to a boil. Pour hot coconut milk mixture over chocolate. Let stand 1 minute, then whisk until smooth and creamy. Whisk in almond butter, peppermint and almond extract, and salt, if using.
  2. Pour the filling into cooled prepared crust.
  3. Place in fridge for at least 4 hrs.
  4. Once firm, garnish as desired. ( Whipped cream, candy canes pieces, chocolate chips, etc.)
  5. Serve chilled and keep stored in fridge for up to 6 days.