Peppermint Crisp Pie


Preparation info

  • Difficulty


  • Serves


Appears in

Apples for Jam

Apples for Jam

By Tessa Kiros

Published 2010

  • About

This outrageous pie is a base of crushed biscuits, a layer of caramel, a layer of whipped cream and then a scattering of crisp peppermint milk chocolate. It is incredibly rich and should probably be served in small spoonfuls, depending, of course, on your personal tastes. It makes me think of boarding school midnight feasts in books from the 1950s. You need to use chocolate bars with an apple-green crunchy filling, not a soft creamy centre. In South Africa we made this with ‘tennis’ biscuits, but digestives work just as well. It is possible to buy the condensed milk already boiled into caramel. If you can’t get it, you will have to simmer the tins in a large pot of water for about 3½ hours so the condensed milk turns nutty golden brown. Let the tins cool in the pot before removing and opening them — your condensed milk should be caramelized.


  • 250 g(9 oz) digestive biscuits (graham crackers)
  • 100 g( oz) butter, melted
  • 600 g(1 lb5 oz/ tins) caramel condensed milk
  • 400 ml(14 fl oz) whipping cream
  • 100 g( oz) peppermint crisp bars, crumbled or coarsely grated


Crush the biscuits and put them in a bowl with the butter. Mix together well and then press firmly onto the base and a little way up the sides of a 26 cm(10½ inch) pie dish. Put in the fridge to set.

Beat the caramel in a bowl with a wooden spoon until smooth. Carefully spread over the biscuit base, trying not to lift any of the biscuits crumbs.

Whip the cream until it holds its shape well, but take care not to overwhip it. Spoon it over the caramel to cover the whole surface and then scatter the peppermint chocolate over the top. Keep in the fridge before serving in slices if you can manage it, or dollops if you can’t. This is also good the next day.