peppermint truffle pie

Peppermint Truffle Pie
submitted by Aunt Penny for Merry Mondays
adapted from Cheeky Kitchen


2 tablespoons butter, melted
1/2 cup crushed candy canes, divided
1 deep dish pie crust
7 eggs
1 cup cocoa powder
1 1/2 cups sugar
1 1/2 tsp peppermint extract
3 cups heavy whipping cream
3/4 cup semisweet chocolate chips
1 cup powdered sugar


Directions:


Preheat oven to 375 degrees F.  


Brush a thin layer of melted butter around the edge of pie crust.  Sprinkle 1/4 cup of the crushed candy canes around buttered edge.  Set aside.  


In a large bowl, add all 7 eggs.  With an electric mixer, beat in the cocoa powder, sugar, and peppermint extract until well mixed.  Pour into pie crust.  Bake in preheated oven for 40-45 minutes (original recipe called for 45-50 minutes, but Aunt Penny said hers was done closer to 43 minutes), or until the center is set.  Let cool. 


To make ganache drizzle, pour 1 cup of the heavy whipping cream and semisweet chocolate chips into a microwave-safe bowl.  Microwave for 60-90 seconds, then whisk together until smooth.  


To make whipped cream and garnish, beat remaining 2 cups of heavy whipping cream with an electric mixer until light and fluffy.  Add the powdered sugar and beat until just incorporated. 


To serve pie, drizzle with ganache and top with whipped cream and remaining 1/4 cup candy canes.  

related posts: