Inside: It just wouldn’t be Christmas without a quick, easy, festive, and thoroughly delicious recipe. Here’s our offering: Peppermint Mocha Pie.
A Peppermint Mocha Pie for Christmas
So we’re halfway through the yearly marathon of Christmas posts, and I’m finally hitting my stride. This is the fourth year I’ve done these posts, and I really do enjoy them, though I think I’d be better off with some advance planning to avoid all the late nights and writing on the fly. This was a last-minute idea, really, though the recipe is one I’ve made often in the past.
Today I found myself thinking about the other 12 days, meaning “The 12 Days of Christmas,” trying to remember the various items for each day. While I wouldn’t want to make six of these, one of them definitely hits the spot! I can’t think of a better gift for day six than this delectable Christmas pie. It’s either that or six geese a-laying. Trust me, you’ll have less mess with this option! And some beaters to lick, too.
The Recipe
The ingredients are rather simple–cocoa, cream cheese, sweetener, eggs, sour cream, almond flour, butter, peppermint extract, and peppermint candies. The steps to this recipe are easy, too. While I’m noticing a rise in “no-bake” dessert options on the Internet, let me be the first to confess: I like baking! Maybe it stems from my childhood days playing with my Easy Bake Oven (a Christmas gift), but something magical happens when you slip a combination of ingredients into the oven and, after so many minutes, remove a masterpiece. Okay, maybe masterpiece is a stretch, but after one bite, you’ll be happy with your work of art!
Shall we bake?
- ¼ cup of butter
- 1 cup of almond flour
- ¼ cup + ¼ cup of cocoa powder, divided
- pinch of salt
- 4 teaspoons + ⅔ cup of sweetener (Truvia), divided
- 2 eggs
- 2 – 8 ounce bricks of cream cheese, softened
- ¼ cup of sour cream
- 1 teaspoon of peppermint extract
- 2 tablespoons of crushed peppermint candies
- Preheat oven to 350 degrees.
- In the microwave, melt butter in a 9-inch pie plate.
- Mix in almond flour, ¼ cup of cocoa powder, 4 teaspoons of sweetener, and pinch of salt with the butter until thoroughly mixed.
- Press evenly into the pie plate, covering the bottom and the side up to the top. Put aside.
- In a large bowl combine eggs, ⅔ cup of sweetener, cream cheese, sour cream, remaining cocoa, and peppermint extract and beat with mixer until smooth.
- Pour mixture into the pie plate and bake for 25 minutes.
- Cool the pie enough to place it in the refrigerator and chill for 2 or 3 hours.
- Sprinkle crushed peppermint on top.
- Enjoy!
Notes: You can increase the peppermint extract for a stronger flavor. If you have no dietary restrictions, then by all means use regular sugar. While this is a low carb recipe, you might notice I didn’t use sugar free peppermint candies. The reason is that the sugar-free candies often contain ingredients that disagree with me.
Take this delicious pie with you to your Christmas parties and family get-togethers. Or keep it for yourself to make your Christmas just a little merrier!
