Chocolate Peppermint Cream Pie
Chocolate Peppermint Cream Pie
Prep
15 m
Cook
15 m
Ready In
2 hrs
- Beat egg yolks in medium bowl; gradually stir in half-and-half until blended. Mix sugar, cornstarch, cocoa powder and salt in large heavy saucepan. Gradually stir in egg yolk mixture until blended.
- Cook over medium-low heat, stirring constantly, until mixture thickens and comes to a boil, about 12 minutes. Boil and stir 1 minute. Remove from heat immediately. Stir in chocolate, butter and vanilla, until melted and smooth.
- Pour into crushed cookie piecrust and press piece of plastic wrap onto surface of filling to prevent a “skin” from forming. Refrigerate until thoroughly chilled, at least 2 hours overnight.
- To Serve: fold crushed candies into whipped cream. Spread over filling. Garnish with additional crushed candies and chocolate shavings, if desired.
Ingredients
- 1 crushed cookie pie crust, crushed peppermint and chocolate shavings optional
- 4 large Hickman's egg yolks
- 3 cups half & half
- 2/3 cup sugar
- 1/3 cup cornstarch
- 2 tbsp unsweetened cocoa powder
- 1/4 tsp salt
- 2 cups semisweet chocolate chips
- 2 tbsp butter
- 1 tsp vanilla
- 1 cup peppermint whipped cream
- 1/4 cup crushed peppermint or candy canes
