Peppermint Truffle Pie
No matter how busy the season becomes, there’s always time to whip up this ridiculously simple pie. On top of being easy, easy, easy to make, it’s also dang fancy tasting, like forking into pure indulgence. The rich, chocolate truffle pie is kissed ever so lightly with peppermint, then topped with fresh whipped cream and candy cane sprinkles. Good heck, it's Christmas. How can we not rejoice!
No matter how busy the season becomes, there’s always time to whip up this ridiculously simple pie. On top of being easy, easy, easy to make, it’s also dang fancy tasting, like forking into pure indulgence. The rich, chocolate truffle pie is kissed ever so lightly with peppermint, then topped with fresh whipped cream and candy cane sprinkles. Good heck, it's Christmas. How can we not rejoice!
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For the Pie:
2 tablespoons butter, melted
¼ cup crushed candy canes
1 deep dish pie crust
7 eggs
1 cup high-quality cocoa powder
1 1/2 cups sugar
1 ½ teaspoons peppermint extract
Use a basting brush to spread a thin layer of butter around the edge of the pie crust. Sprinkle crushed candy canes on the buttered edge. Set aside.
Crack the eggs into a large bowl. With an electric mixer, beat in the cocoa powder, sugar, and peppermint extract until well mixed. Pour into pie crust. Bake in an oven preheated to375 degrees for 45-50 minutes, or until the center of the pie is set. Cool before serving with easy ganache drizzle, fresh whipped cream, and crushed peppermint candy.
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For the Ganache Drizzle:
1 cups heavy whipping cream
½ cup semisweet chocolate chips
Pour cream and chocolate chips into a microwave-safe bowl. Microwave for 60-90 seconds, then whisk together the mixture until smooth.
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For the Fresh Whipped Cream & Garnish
2 cups heavy whipping cream
1 cup powdered sugar
¼ cup crushed candy canes
In a large bowl, beat the cream with an electric mixer until light and fluffy. Add the powdered sugar and beat just until incorporated. Serve atop cooled pie, sprinkle with crushed candy canes before serving.
For the Pie:
2 tablespoons butter, melted
¼ cup crushed candy canes
1 deep dish pie crust
7 eggs
1 cup high-quality cocoa powder
1 1/2 cups sugar
1 ½ teaspoons peppermint extract
Use a basting brush to spread a thin layer of butter around the edge of the pie crust. Sprinkle crushed candy canes on the buttered edge. Set aside.
Crack the eggs into a large bowl. With an electric mixer, beat in the cocoa powder, sugar, and peppermint extract until well mixed. Pour into pie crust. Bake in an oven preheated to375 degrees for 45-50 minutes, or until the center of the pie is set. Cool before serving with easy ganache drizzle, fresh whipped cream, and crushed peppermint candy.
*
For the Ganache Drizzle:
1 cups heavy whipping cream
½ cup semisweet chocolate chips
Pour cream and chocolate chips into a microwave-safe bowl. Microwave for 60-90 seconds, then whisk together the mixture until smooth.
*
For the Fresh Whipped Cream & Garnish
2 cups heavy whipping cream
1 cup powdered sugar
¼ cup crushed candy canes
In a large bowl, beat the cream with an electric mixer until light and fluffy. Add the powdered sugar and beat just until incorporated. Serve atop cooled pie, sprinkle with crushed candy canes before serving.
