Peppermint Truffle Pie

Friday morning, we assembled the Christmas tree. We pulled boxes of ornaments from the basement, opened them up, scattered memories across the floor. “Oh, I love Christmas,” sighed my littlest, as he melted into the boxes, inspecting each item with care.

Lest you believe the bliss-kissed event unfolded uneventfully, I will admit the two-hour delay between setting up the tree and actually dressing it. Last year’s strings of lights were out, sending our entire family trekking up the street to Walgreens. There we stood for a half-hour, debating the merits of colored lights versus white, twinkling LED globes versus giant colored crystal bulbs. After a heated debate, an in-store vote, and the gathering of children from the toy aisle, we carried home 6 boxes of basic colored lights, which now hang quite merrily upon our tree, illuminating a hundred handmade ornaments and two fresh popcorn chains.

And thus begins the season.

Oh, I love Christmas.

laura

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!

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Course: Pies

Cuisine: American

Ingredients Method

Ingredients

  

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

FOR THE GANACHE DRIZZLE:

• 1 cups heavy whipping cream
• ½ cup semisweet chocolate chips

FOR THE FRESH WHIPPED CREAM & GARNISH:

• 2 cups heavy whipping cream
• 1 cup powdered sugar
• ¼ cup crushed candy canes

Method

 

FOR THE PIE:

1. Use a basting brush to spread a thin layer of butter around the edge of the pie crust.
2. Sprinkle crushed candy canes on the buttered edge. Set aside.
3. 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.
4. Bake in an oven preheated to375 degrees for 45-50 minutes, or until the center of the pie is set.
5. Cool before serving with easy ganache drizzle, fresh whipped cream, and crushed peppermint candy.

FOR THE GANACHE DRIZZLE:

1. Pour cream and chocolate chips into a microwave-safe bowl.
2. Microwave for 60-90 seconds, then whisk together the mixture until smooth.

FOR THE FRESH WHIPPED CREAM & GARNISH:

1. In a large bowl, beat the cream with an electric mixer until light and fluffy. Add the powdered sugar and beat just until incorporated.
2. Serve atop cooled pie, sprinkle with crushed candy canes before serving.