Double Chocolate Peppermint Pie
- 5 oz chocolate wafer cookies
- 6 Tbsp unsalted butter
- 0.75 cup granulated sugar
- 2 8-oz pkgs cream cheese
- 1 Tbsp peppermint extract
- 1.5 cups heavy cream
- some red food coloring (optional)
- some hot fudge sauce
- 0.25 cup crushed peppermint candies
- 1 9 inch pie plate
- 1 bowl
- 1 wire rack
- 1 medium bowl
Preheat oven to 375°F.
Lightly coat a 9 inch pie plate with cooking spray. In a bowl stir together crushed chocolate wafer cookies, unsalted butter, and 1/4 cup of the granulated sugar. Press into bottom and up sides of prepared pie plate. Bake 5 minutes. Cool completely on a wire rack.
Beat cream cheese and peppermint extract in a medium bowl on medium until combined.
Combine heavy cream, the remaining 1/2 cup sugar, and desired amount of red food coloring (optional) in a chilled bowl.
Beat on high until stiff peaks form (tops stand straight). Add a spoonful of whipped cream to cream cheese mixture. Add cream cheese mixture to whipped cream; find to combine.
Spoon filling into pie crust. Chill pie 3 to 6 hours or until cold. Serve the same day the pie is made. Drizzle with hot fudge sauce and sprinkle with crushed peppermint candies before serving.
Gel food coloring is a much thicker product than liquid food coloring, and it provides more intense color. Use 1/8 tsp gel coloring or 15 to 18 drops liquid for a light pink filling.