Mini Peppermint Pies
Yield 12 Servings
Prep Time 15 Minutes
Total Time 1 Hour 25 Minutes
- 10 mini candy canes, divided
- 8 chocolate graham crackers (8 full rectangles, 16 squares)
- 3 Tbsp butter, melted
- 6 Tbsp Nate’s 100% Pure Honey, divided
- 2 cups heavy cream, divided
- ½ tsp peppermint extract
- ⅛ tsp red food coloring (optional)
- 2 small pinches fine sea or table salt, divided
- ½ tsp vanilla extract
- 2 oz semi-sweet or dark chocolate
Preheat oven to 325℉. Line a muffin pan with 12 paper cupcake liners.
Crush the mini candy canes in their packages and set aside.
Pulse the chocolate graham crackers in a food processor until fine crumbs form. With the food processor running, drizzle in the melted butter and 2 tablespoons honey and mix until fully incorporated.
Scoop 1 tablespoon of the graham cracker mixture into each muffin cup and press flat. Bake for 8 minutes then cool completely.
Whip 1 cup of the heavy cream until soft peaks form. Add 2 tablespoons honey, peppermint extract, 1 small pinch of fine salt and food coloring (if using). Continue whipping on high until stiff peaks form.
Fold 6 of the crushed mini candy canes into the whipped cream.
Evenly divide the peppermint whipped cream among the muffin cups and spread to cover the crusts. Cover with plastic wrap and freeze until set, about 1 hour or up to 1 week.
When ready to serve, melt the chocolate in the microwave in 15 second intervals, stirring well between each until smooth. Set aside.
Whip 1 cup of heavy cream until soft peaks form. Add 2 tablespoons honey, vanilla extract and a small pinch of fine salt. Continue whipping on high until stiff peaks form. Set aside.
Remove the paper liners from the frozen mini pies and top each with whipped cream, a drizzle of melted chocolate, and the remaining crushed candy canes. Serve immediately.