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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
1/2 cup butter, softened
1 (8 oz) pkg cream cheese, softened
3/4 cup 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
1 (9 inch) baked pie crust, cooled
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.
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CHOCOLATE PEPPERMINT PIE I
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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
1/2 cup butter, softened
1 (8 oz) pkg cream cheese, softened
3/4 cup 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
1 (9 inch) baked pie crust, cooled
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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