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Chocolate Peppermint Pie recipe

Chocolate Peppermint Pie.

This festive holiday pie features a deliciousshortbread-like crust and two layers of fluffy, cheesecake-likefilling, one layer with white chocolate and crushed peppermintcandies and the other layer smooth chocolate.

Recipe: Chocolate PeppermintPie

2 cups all-purpose flour
2 tablespoons powdered sugar
1 teaspoon salt
3/4 cup (1 1/2 sticks) cold butter, cut into 1/2-inch cubes
1 teaspoon vinegar
5 to 6 tablespoons ice waterChocolate Peppermint Pie:
1/2 cup (1 stick) butter, softened
1 cup (8 ounces) cream cheese, softened
3/4 cup granulated sugar
1/2 cup pasteurized egg product*
1/2 cup whipping cream
1 cup white chocolate chips, melted and cooled
1/2 cup (20) peppermint candies, crushed
1/2 cup semi-sweet chocolate chips, melted and cooled

  • For Pie Crust: In a bowl, stir togetherflour, sugar and salt. Using a pastry blender, cut butter cubesinto flour mixture until pieces are pea-size. Sprinkle vinegarover flour mixture, tossing with a fork. Sprinkle 5 to 6 tablespoonscold water, 1 tablespoon at a time, over flour mixture, tossingwith a fork each time until dough is moistened and crumbly. Gatherdough into a ball, flatten into a disk, wrap in plastic wrapand refrigerate at least 4 hours.
  • Preheat oven to 400ºF (205ºC).
  • Roll dough into a 12-inch circle. Gentlyfold the crust into quarters, center over 9-inch pie plate andunfold. Ease the crust into the plate. Trim pastry, leaving a1-inch overhang beyond plate edge. Fold crust edge under andcrimp or flute the edge using a fork or your fingers.
  • Prick pastry with a fork. Line bottomand up sides of crust with foil and add dried beans or pie weights.Bake for 15 minutes, remove foil. Bake an additional 10 to 15minutes, until crust is golden. Remove to a wire rack; cool completely.
  • For Filling: In a bowl, beat butter, creamcheese and sugar together.
  • Combine egg product and whipping cream,gradually add to butter mixture while beating, scraping bowloften. Beat until light and fluffy, about 5 minutes. Reservehalf of mixture in a small bowl. Add cooled white chocolate toremaining half of mixture; beat well. Stir in crushed candy.Spread in baked pie crust; chill 10 minutes.
  • Return reserved butter mixture to bowl,add cooled semi-sweet chocolate; beat well. Spread over whitechocolate layer. Refrigerate at least 2 hours.

    Makes 8 servings.

    *Note: Pasteurized egg products are availablein the supermarket (Egg Beaters® is the best known). Thereason the recipe calls for this product is that the fillingis not cooked, and there is a salmonella risk associated witheating raw eggs.

    Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.

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