Peppermint Patty Cream Pie

Name: Peppermint Patty Cream Pie
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 8 servings.
Cuisine: Comfort Food Desserts, Comfort Food Recipes
Ingredients: 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

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

Ingredients

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

Directions

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.