Chocolate and peppermint are my all-time favorite combination, especially during the holidays. This chocolate shortbread crust is the perfect balance for the sweet peppermint pudding and whipped cream. Fair warning: You might need to leave the kitchen while the crust is baking because it smells so delicious you’ll want to risk burning your tongue!
Chocolate Shortbread White Peppermint Pie
For the crust ½ cup butter, cold and cubed 1 cup flour ¼ cup sugar ¼ cup cocoa powder 1 tsp vanilla
For the filling 1 package vanilla pudding 2 cups heavy cream 1 tsp peppermint extract
For the topping 1 ½ cups whipping cream ⅓ cup sugar 1 tsp peppermint extract White chocolate peppermint candies and sprinkles for decoration
Preheat oven to 325° F. Use a food processor to combine butter, flour, sugar, cocoa powder, and vanilla. The dough will be crumbly-almost like sand. Press firmly into a 10-inch tart pan. Bake at 325° F for 20 minutes and allow to cool completely. Meanwhile whisk the vanilla pudding, heavy cream, and peppermint extract until it’s smooth and creamy. Set aside. Whip cream, sugar, and peppermint extract until it forms stiff peaks. Carefully remove shortbread crust from tart pan. Layer with peppermint pudding, whipping cream, and decorate with peppermint candies and sprinkles. Serve chilled.