Holiday Peppermint Chocolate Cream Pie
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Cook time: 
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Serves: 8-10
  1. Prepare pie crust.
  2. In a large saucepan, add coconut milk, maple syrup, arrowroot starch, egg yolks and salt. Heat over medium heat, whisking frequently until the mixture thickens to pudding consistency, about 7-8 minutes.
  3. Add chocolate chips and butter and whisk until smooth. Remove from heat and stir in ½ tsp peppermint extract.
  4. Pour into baked pie crust and chill in refrigerator until firm, about 4-5 hours or overnight.
  5. To make coconut cream topping*, open the can of coconut cream and pour out the liquid that has separated from the fat (you can save for smoothies). Whip in remaining peppermint extract and honey until smooth. Spread on top of chilled pie. Top with crushed candy canes and serve.
Recipe by Vibrant Life Army Wife at