CHOCOLATE PEPPERMINT PIE WITH PEPPERMINT OREO CRUST

Today is National Pie Day, and I'm definitely a pie person. Just an FYI, January 23 is also known as National Pie Day, so you actually have two days to celebrate. I've posted many Chocolate Pie recipes over the years, but this Chocolate Peppermint Pie with Peppermint Oreo Crust is one of my favorites. It's so easy and Perfect for the Holidays!

The original recipe for this Chocolate Peppermint Pie is adapted from the Wisconsin Milk Marketing Board, so there's lots of butter, cream cheese and whipping cream. I dressed this up even more by adding a Chocolate Peppermint Oreo Crust using Holiday Oreos. I love Trader Joe's Candy Cane Joe Joes. This is 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 butter

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

Chocolate Peppermint Pie Filling 
1/2 cup 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 (60-75% cacao) chopped- or 1/2 cup semi-sweet chocolate chips, melted and cooled
some more crushed peppermints candies

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.

* you can always substitute eggs  (6 large eggs, but it depends on the size of the eggs, you can always start cracking eggs and measure)