Peppermint Patty Cream Pie
This dreamy chocolate cream pie with a touch of refreshing peppermint is the perfect way to cleanse the palate after a large meal. I first made this many years ago, not long after I got married. It was a winner then and is a winner now! —Susan Simons, Eatonville, Washington
Total TimePrep: 45 min. + chilling Cook: 25 min. + cooling
- Pastry for single-crust pie (9 inches), baked
- 2 ounces unsweetened chocolate, chopped
- 8 miniature chocolate-covered peppermint patties, unwrapped (about 4 ounces)
- 2 tablespoons hot water
- 3 large eggs
- 1/4 cup sugar
- 1/2 cup butter, softened
- 1 cup heavy whipping cream
- Chocolate curls
- On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
- Line pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes. Cool completely on a wire rack.
- In a small heavy saucepan, melt chocolate and peppermint patties over low heat, stirring constantly (mixture will be thick). Remove from heat; stir in hot water until smooth. Remove to a bowl; cool.
- Meanwhile, in a clean heavy saucepan, whisk together eggs and sugar. Cook and stir gently over low heat until a thermometer reads 160°, 12-14 minutes. Do not allow to boil. Immediately transfer to a bowl; cool about 10 minutes, stirring occasionally.
- In a large bowl, beat butter until light and fluffy. Add cooled chocolate and egg mixtures; beat on high speed until light and fluffy, about 5 minutes.
- In a small bowl, beat cream until soft peaks form. Fold into chocolate mixture. Spoon into crust. Refrigerate, covered, until set, about 2 hours. Top with chocolate curls.
Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic and refrigerate 1 hour.