Chocolate Peppermint Pie
Two layers of yum in one deliciously festive holiday pie, a white chocolate and crushed peppermint cream layer and a semisweet chocolate cream layer.
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 water
1/2 cup (1 stick) butter, softened
1 (8-ounce) package 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 Crust: In a bowl, stir together flour, sugar and salt. Using a pastry blender, cut butter cubes into flour mixture until pieces are pea-size. Sprinkle vinegar over flour mixture, tossing with a fork. Sprinkle 5 to 6 tablespoons cold water, 1 tablespoon at a time, over flour mixture, tossing with a fork each time until dough is moistened and crumbly. Gather dough into a ball, flatten into a disk, wrap in plastic wrap and refrigerate at least 4 hours.
- Preheat oven to 400ºF (205ºC).
- Roll dough into a 12-inch circle. Gently fold the crust into quarters, center over 9-inch pie plate and unfold. Ease the crust into the plate. Trim pastry, leaving a 1-inch overhang beyond plate edge. Fold crust edge under and crimp or flute the edge using a fork or your fingers.
- Prick pastry with a fork. Line bottom and up sides of crust with foil and add dried beans or pie weights.
- Bake for 15 minutes, remove foil. Bake an additional 10 to 15 minutes, until crust is golden. Remove to a wire rack; cool completely.
- For Filling: In a bowl, beat butter, cream cheese and sugar together.
- Combine egg product and whipping cream, gradually add to butter mixture while beating, scraping bowl often. Beat until light and fluffy, about 5 minutes. Reserve half of mixture in a small bowl.
- Add cooled white chocolate to remaining 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 white chocolate layer.
- Refrigerate at least 2 hours.
Makes 8 servings.
*Note: Pasteurized egg products are available in the supermarket (Egg Beaters® is the best known). The reason the recipe calls for this product is that the filling is not cooked, and there is a salmonella risk associated with eating raw eggs.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.