Prep: 25 minutes plus chilling
Bake: 15 minutes • Serves: 8
1 (8-ounce) frozen unbaked pastry shell
1 pinch kosher salt
3/4 cup plus 1/3 cup heavy cream
1/4 teaspoon peppermint extract
1-1/2 tablespoons granulated sugar
3 peppermint candies, finely crushed
2 tablespoons powdered sugar
1/2 teaspoon pure vanilla extract
6 peppermint candies, finely crushed
1 (4.25-ounce) dark chocolate candy bar, shaved into curls with vegetable peeler
6 peppermint candies, coarsely crushed
1.Bake pastry shell as label directs; cool.
2.Prepare Chocolate Mousse: Place chocolate chips and salt in medium bowl. In small saucepot, heat 1/3 cup cream to a simmer over medium heat; pour over chocolate chips and let stand 1 minute. Whisk until smooth; stir in peppermint extract and cool.
3.In large bowl, beat remaining 3/4 cup cream and granulated sugar on low speed 1 minute. Increase speed to medium-high; beat 5 minutes longer or until stiff peaks form. With rubber spatula, gently fold cream mixture then candies into chocolate mixture; evenly spoon into pastry shell and refrigerate.
4.Prepare Whipped Cream: In medium bowl, beat cream, powdered sugar and vanilla extract on low speed 1 minute. Increase speed to medium-high; beat 5 minutes longer or until stiff peaks form. With rubber spatula, gently fold in candies; evenly spread over Chocolate Mousse layer. Loosely cover with plastic wrap; refrigerate 6 hours or overnight.
5.Sprinkle pie with chocolate shavings and candies just before serving; cut into 8 slices.
Approximate nutritional values per serving:
652 Calories, 47g Fat (22g Saturated), 56mg Cholesterol,
140mg Sodium, 55g Carbohydrates, 1g Fiber, 6g Protein
> This recipe is great for using up leftover candy canes!