Quick and Easy
Dark Chocolate-Peppermint Crunch Pie
Ingredients
- 1 (12-oz) pkg dark chocolate chips
- 1½ cups heavy cream, divided
- 1½ tsp peppermint extract, divided (or use vanilla extract)
- 1 (6-oz) chocolate pie crust (9 inch; see Note)
- 1 (10-oz) pkg Peppermint Crunch baking chips (see Note)
- 2 Tbsp powdered sugar
Instructions
- Place dark chocolate chips in a heatproof bowl, and set aside.
- Heat ¾ cup cream in a small saucepan over medium heat until simmering. Do not boil.
- Remove from heat; pour cream over chocolate chips. Let stand 5 minutes, then whisk until mixture is smooth. Stir in 1 tsp peppermint extract.
- Pour chocolate filling in prepared pie crust. Sprinkle with peppermint baking chips.
- Chill pie 4 to 6 hours or overnight. Let pie thaw 5 minutes before slicing.
- Before serving, beat ¾ cup whipping cream, powdered sugar, and ½ tsp peppermint extract on medium-high speed with an electric mixer until stiff peaks form. Pipe or dollop whipped cream around edges of pie before serving.
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