Friday, December 13, 2013


Here's a fabulous recipe for Chocolate Peppermint Pie. Since the original recipe is adapted from the Wisconsin Milk Marketing Board, you realize there's going to be lots of butter, cream cheese and whipping cream. This is a perfect treat for the holidays!

I dressed this up even more by adding a Chocolate Peppermint Oreo Crust using Holiday Oreos--Candy Cane Joe Joes from Trader Joe's. It's a great crust for lots of holiday desserts.

Chocolate Peppermint Pie with Peppermint Oreo Pie Crust

Peppermint Oreo Pie Crust

2-1/4 cups of crushed Trader Joe's Candy Cane Joe Joe's (oreo-like with peppermint filling), finely ground
2-1/2 ounces of melted sweet butter

Combine cookie crumbs with melted butter in bowl
Pour mixture into 9 inch pie pan and press into bottom and up sides evenly
Smooth surface with back of spoon
Refrigerate pie crust for at least an hour

Chocolate Peppermint Pie Filling 

1/2 cup sweet butter, softened
8 ounces cream cheese, softened
3/4 cup sugar
1/2 cup pasteurized egg product* (egg beaters or similar product to avoid the raw egg controversy)
1/2 cup whipping cream
1 cup white chocolate chips or white chocolate bar, chopped, melted and cooled
1/2 cup (20) peppermint candies, crushed
1/2 cup dark chocolate, chopped, or 1/2 cup semi-sweet chocolate chips, melted and cooled
crushed peppermints

In bowl, beat butter, cream cheese and sugar together.
Combine egg product and whipping cream, and gradually add to butter mixture while beating, scraping bowl often. Beat until light and fluffy, about 5 minutes. Reserve half of mixture in small bowl.
Add cooled white chocolate to remaining half of mixture; beat well. Stir in crushed candy. Spread in pie crust; chill 10 minutes.
Return reserved butter mixture to bowl, add cooled dark chocolate; beat well. Spread over white chocolate layer.
Sprinkle with crushed peppermint candies. Refrigerate at least 2 hours.

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