PIE #49 - Peppermint Truffle Pie

Christmas is just around the bend and it's definitely beginning to look a lot like Christmas in my neck of the woods. The ski mountain has a good dusting of snow, pine garlands and wreaths are cropping up on business storefronts, and yuletide-loving neighbors have already bedecked their homes in twinkling lights.

I love this time of year not only for the festive sights but for the flavors and scents that are indelibly infused in the holiday. Cinnamon, ginger, nutmeg and allspice are autumn classics that segue perfectly into the Christmas season, but it's peppermint that is perhaps the exclusive scent and flavor of December. It's hard to not be peppered with peppermint during the holidays. Coffee shops feature peppermint mochas, Dairy Queen offers its peppermint blizzard, Coffee Mate sells peppermint creamer, and York markets its famous peppermint patties in festive red and green foil.

Logically, to keep in step with the peppermint theme, a peppermint pie must be included in my pie blog. It didn't take long to find a delicious recipe, one that pairs peppermint and chocolate, a most deliriously delicious combination. The recipe is delightfully simple but make sure to allow for ample chilling time for the filling and the topping. And don't be shy about garnishing with the peppermint candies. The more the merrier!

Crust:
3 cups Oreo cookies (about 20 cookies)
2 tablespoons butter, melted
2-3 teaspoons milk

Preheat oven to 325 degrees. Place the Oreo cookies in a ziploc bag and crush with rolling pin to make fine crumbs. Transfer the crumbs to a large bowl. Add the butter and mix well. Add the milk and mix until crumbs clump together when pressed between your fingers. Transfer the crumbs to a 9 inch pie pan, pressing them into the bottom and up the side. Refrigerate for 10 minutes, then place on the center rack of oven and bake for 6 minutes. Cool thoroughly.

Filling:
1 bag (12 oz.) semisweet chocolate chips (2 cups)
1 cup half-and-half
1/4 cup butter, cut into pieces
1 1/2 teaspoon peppermint extract
8 hard peppermint candies, crushed

In medium microwavable bowl, place chocolate chips, half-and-half and butter. Microwave on high 2 to 2 1/2 minutes or until melted, stirring once or twice. Stir in peppermint extract. Beat with electric mixer or whisk until well blended. Refrigerate 45-60 minutes or until thickened.

Pour mixture into cooled crust. Sprinkle crushed peppermints over chocolate mixture. Refrigerate until firm, about 2 hours.

Topping:
1 cups white vanilla baking chips
1 1/2 cups whipping cream
Peppermint candies for garnish

In small microwavable bowl, place white vanilla baking chips and whipping cream. Microwave on high 1 1/2 minutes or until smooth, stirring once or twice. Cover and refrigerate until chilled, about two hours.

In medium bowl, beat vanilla mixture with electric mixer on high speed until light and fluffy. Be careful not to overbeat as mixture will separate. Carefully spoon and spread evenly over chilled chocolate mixture. Refrigerate until firm, at least 4 hours. Just before serving, garnish pie with peppermint candies. Cover and refrigerate any remaining pie.