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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
CRUST
1 1/2 cups chocolate mint sandwich cookie crumbs (about 14 cookies)*
1/4 cup unsalted butter, melted
FILLING
2 1/2 cups whole milk
2/3 cup sugar
1/4 cup cornstarch
2 egg yolks
1 egg
1 cup bittersweet chocolate chips
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
TOPPING
1 1/2 cup heavy whipping cream, chilled
1 tablespoon sugar
1/2 teaspoon vanilla extract
8 small peppermint patties (about 1 inch)
1. Heat oven to 350°F. Combine crust ingredients in medium bowl until moistened. Press into bottom and up sides of 9-inch pie plate. Bake 4 to 5 minutes or until slightly set. (Crust will be moist but will dry and continue to set during cooling.) Cool completely on wire rack.
2. Heat milk in medium saucepan over medium heat until small bubbles form around edge. Meanwhile, whisk 2/3 cup sugar, cornstarch, egg yolks and egg in large bowl until smooth. Slowly pour hot milk into egg mixture, whisking constantly. Return mixture to saucepan; cook 4 to 5 minutes over medium heat or until mixture thickens and boils, whisking constantly. Remove from heat; stir in chocolate chips, 1 teaspoon vanilla extract and peppermint extract until melted and smooth. Immediately pour into crust; smooth top. Refrigerate 4 hours or overnight until set.
3. Beat cream, 1 tablespoon sugar and 1/2 teaspoon vanilla at medium-high speed until firm peaks form. Spread over filling; garnish with peppermint patties. Store in refrigerator.
8 servings
TIP *Pulse chocolate mint sandwich cookies in food processor or place in plastic bag and crush with rolling pin.
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Peppermint Patty Pie
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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
CRUST
1 1/2 cups chocolate mint sandwich cookie crumbs (about 14 cookies)*
1/4 cup unsalted butter, melted
FILLING
2 1/2 cups whole milk
2/3 cup sugar
1/4 cup cornstarch
2 egg yolks
1 egg
1 cup bittersweet chocolate chips
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
TOPPING
1 1/2 cup heavy whipping cream, chilled
1 tablespoon sugar
1/2 teaspoon vanilla extract
8 small peppermint patties (about 1 inch)
1. Heat oven to 350°F. Combine crust ingredients in medium bowl until moistened. Press into bottom and up sides of 9-inch pie plate. Bake 4 to 5 minutes or until slightly set. (Crust will be moist but will dry and continue to set during cooling.) Cool completely on wire rack.
2. Heat milk in medium saucepan over medium heat until small bubbles form around edge. Meanwhile, whisk 2/3 cup sugar, cornstarch, egg yolks and egg in large bowl until smooth. Slowly pour hot milk into egg mixture, whisking constantly. Return mixture to saucepan; cook 4 to 5 minutes over medium heat or until mixture thickens and boils, whisking constantly. Remove from heat; stir in chocolate chips, 1 teaspoon vanilla extract and peppermint extract until melted and smooth. Immediately pour into crust; smooth top. Refrigerate 4 hours or overnight until set.
3. Beat cream, 1 tablespoon sugar and 1/2 teaspoon vanilla at medium-high speed until firm peaks form. Spread over filling; garnish with peppermint patties. Store in refrigerator.
8 servings
TIP *Pulse chocolate mint sandwich cookies in food processor or place in plastic bag and crush with rolling pin.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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