Chocolate Peppermint Pie

• Ingredients

  • ⅔ package chocolate Oreo cookies 24-26 cookies
  • 4 Tbsp. melted butter
  • 12 oz semi-sweet chocolate chips
  • 1 cup heavy whipping cream
  • 1¼ cups heavy whipping cream
  • ¼ tsp. real vanilla
  • ⅔ cup sweetened, condensed milk
  • ¾ cup crushed peppermint candy see note

Found on mirlandraskitchen.com

Description

Ingredients

• ⅔ package chocolate Oreo cookies 24-26 cookies
• 4 Tbsp. melted butter
• 12 oz semi-sweet chocolate chips
• 1 cup heavy whipping cream
• 1¼ cups heavy whipping cream
• ¼ tsp. real vanilla
• ⅔ cup sweetened, condensed milk
• ¾ cup crushed peppermint candy see note
• 2/3 package chocolate Oreo cookies 24-26 cookies
• 4 Tbsp. melted butter
• 12 oz semi-sweet chocolate chips
• 1 cup heavy whipping cream
• 1 1/4 cups heavy whipping cream
• 1/4 tsp. real vanilla
• 2/3 cup sweetened, condensed milk
• 3/4 cup crushed peppermint candy see note

Directions

• Preheat the oven to 350 F.
• Pulse the Oreos in a food processor for about 30 seconds until they are finely ground and no chunks remain.
• Stir in the melted butter and dump crust mixture into a 9½ pie pan. Press the mixture into the sides of the pan first and then the bottom.
• Bake the crust for 4 minutes in a 350 F oven until the crust is just set. Remove to rack to cool.
• Place the cream in a medium sauce pan over medium heat. You do not need to stir.
• When the cream begins to simmer add the chocolate and turn off the stove. Stir with a fork until no lumps remain. It may be easiest to switch to a whisk at the end.
• Spoon about ⅓ of the sauce into the bottom of the pie pan. It does not need to look perfect but it should be fairly evenly distributed. Set the rest of the sauce aside on the counter for later.
• Place the pie pan in the refrigerator for about 30 minutes to cool down before adding the cream mixture.
• When the pie shell has cooled, add cream, vanilla sweetened, condensed milk and vanilla to a stand mixer. Whip on high for about 2 minutes. The mixture will be thick and hold the lines formed by the beaters.
• Gently fold in peppermint until it is incorporated.
• Scrape filling into the cooled pie shell. Smooth gently on top so the filling sits flat.
• Spoon several Tablespoons of the chocolate sauce in a circular pattern over the top of the pie. Use a butter knife to draw a few Zs through the filling and sauce to swirl them together a little.
• Lay plastic wrap over the surface of the pie and freeze for at least 8 hours. Serve directly out of the freezer. Garnish with remaining chocolate sauce, whipped cream and peppermint pieces if desired.
• After serving, cover leftovers tightly with plastic wrap and store in the freezer.
• Preheat the oven to 350 F.
• Pulse the Oreos in a food processor for about 30 seconds until they are finely ground and no chunks remain.
• Stir in the melted butter and dump crust mixture into a 9 1/2 pie pan. Press the mixture into the sides of the pan first and then the bottom.
• Bake the crust for 4 minutes in a 350 F oven until the crust is just set. Remove to rack to cool.
• Place the cream in a medium sauce pan over medium heat. You do not need to stir.
• When the cream begins to simmer add the chocolate and turn off the stove. Stir with a fork until no lumps remain. It may be easiest to switch to a whisk at the end.
• Spoon about 1/3 of the sauce into the bottom of the pie pan. It does not need to look perfect but it should be fairly evenly distributed. Set the rest of the sauce aside on the counter for later.
• Place the pie pan in the refrigerator for about 30 minutes to cool down before adding the cream mixture.
• When the pie shell has cooled, add cream, vanilla sweetened, condensed milk and vanilla to a stand mixer. Whip on high for about 2 minutes. The mixture will be thick and hold the lines formed by the beaters.
• Gently fold in peppermint until it is incorporated.
• Scrape filling into the cooled pie shell. Smooth gently on top so the filling sits flat.
• Spoon several Tablespoons of the chocolate sauce in a circular pattern over the top of the pie. Use a butter knife to draw a few Zs through the filling and sauce to swirl them together a little.
• Lay plastic wrap over the surface of the pie and freeze for at least 8 hours. Serve directly out of the freezer. Garnish with remaining chocolate sauce, whipped cream and peppermint pieces if desired.
• After serving, cover leftovers tightly with plastic wrap and store in the freezer.