Crimson Peppermint Chocolate Layered Pie

What Makes This Special

This pie is a true winter showstopper, layering silky peppermint chocolate custard over a cocoa biscuit crust, brightened by a tart crimson swirl of raspberries and beetroot. The cooling peppermint plays with the warming comfort of rich chocolate, and each slice dazzles with festive color and flavor complexity—perfect for sharing on chilly weekends.

Ingredients

Each ingredient has been chosen to showcase classic pie tradition with a seasonal twist. Crisp cocoa crust grounds the pie, while dark chocolate custard brings depth, balanced by the bright, tangy crimson swirl. Peppermint is layered in both filling and whipped cream for a wintery hit without overpowering the cocoa.

For the Cocoa Biscuit Crust

• 250g digestive biscuits (or graham crackers), crushed: The base for texture and slight sweetness.
• 100g unsalted butter, melted: Binds the crust and adds richness.
• 2 tbsp (20g) cocoa powder: Deepens color and amplifies chocolate flavor.

For the Peppermint Chocolate Layer

• 300ml whole milk & 150ml double cream: The custard’s creamy backbone.
• 150g dark chocolate (70%): For deep, bittersweet flavor.
• 100g caster sugar: Just the right sweetness.
• 3 large eggs: Sets the custard and creates luxurious texture.
• 40g cornflour: Thickens the filling.
• 1/2 tsp sea salt: Balances flavors.
• 1 tsp peppermint extract: For that cooling wintery note.
• 1 tsp vanilla extract: Rounds out the chocolate.

For the Crimson Swirl

• 1 tbsp freeze-dried raspberries, crushed: Intensifies tartness and color.
• 1 tsp red beetroot powder (optional): Boosts crimson hue naturally.

For the Peppermint Whipped Cream & Garnish

• 250ml double cream: Soft, pillowy topping.
• 30g icing sugar: Sweetens and stabilizes.
• 1/2 tsp peppermint extract: Echoes the filling.
• 30g dark chocolate curls: Classic garnish.
• 10g crushed peppermint candy: For sparkle and crunch.
• Extra freeze-dried raspberries: Optional, color pop.

Instructions

Step 1: Make the Cocoa Biscuit Crust

Crush the biscuits finely, then mix with cocoa powder and melted butter until all crumbs are moistened. Press firmly into the bottom and sides of your tart tin—pressing well ensures a sturdy, crisp crust. Chill for 20 minutes to set.

Step 2: Bake the Crust

Preheat the oven to 180°C (fan 160°C). Bake the chilled crust for 10 minutes to set and toast the base. Remove and cool completely while making the filling. This step prevents a soggy bottom!

Step 3: Prepare the Custard Filling

In a medium saucepan, heat the milk and cream until steaming but not boiling. Meanwhile, in a bowl, whisk eggs, sugar, cornflour, and salt until lightened and smooth. Gradually pour the hot milk mixture into the egg mix, whisking constantly (this tempers the eggs and prevents scrambling).

Step 4: Cook and Flavor the Custard

Return the mixture to the saucepan over medium-low heat. Cook, whisking constantly, until thickened and just starting to bubble (about 4–6 minutes). Remove from heat and immediately add the chopped chocolate. Let sit 1 minute, then whisk until glossy and smooth. Stir in peppermint and vanilla extract.

Step 5: Add the Crimson Swirl

Reserve 3 tbsp of the custard in a small bowl. Mix in crushed freeze-dried raspberries and beetroot powder until bright crimson. Set aside.

Step 6: Layer the Pie

Pour the chocolate custard into the cooled crust, smoothing the top. Dollop small spoonfuls of the crimson custard over the top, then drag a skewer or toothpick through to create swirls—layering both visually and flavor-wise. Chill the pie for at least 2 hours, or until fully set.

Step 7: Whip the Peppermint Cream

When ready to serve, whip the double cream with icing sugar and 1/2 tsp peppermint extract until soft peaks form. Spread or pipe over the chilled pie. Scatter chocolate curls, crushed peppermint candy, and extra freeze-dried raspberries for a gorgeous winter finish.

Pro Tips

• Use high-quality dark chocolate for the richest flavor—cheap chocolate can taste waxy.
• Take care not to overbake the crust or the pie; both should set but retain tenderness.
• Chill the pie thoroughly! Under-chilling leads to runny slices.

Troubleshooting

Filling not setting? Ensure you cooked the custard until thickened—cornflour needs heat to activate.

Crust crumbling? Pack the crumbs firmly and use enough butter; pressing with a measuring cup helps.

Variations

• Espresso-Chocolate Twist: Add 1 tsp instant espresso powder with the cocoa for mocha warmth.
• Orange-Peppermint: Swap raspberry swirl for orange zest and a bit of orange extract for a citrusy zing.
• Nutty Chocolate: Add 50g finely chopped toasted hazelnuts to the crust for extra crunch and flavor.

Storage

Store the pie, covered, in the refrigerator for up to 3 days. For best texture, add whipped cream and garnishes just before serving. Individual slices can be frozen (without cream) for up to 1 month; thaw overnight and finish with fresh cream.