Chocolate Cream Pie with Peppermint Whipped Cream

Ingredients

1 Basic Baked Piecrust, cooled

Crushed peppermint candies, Chocolate shavings (optional)

Filling

4 egg yolks

3 cups half and half

2/3 cup sugar

1/3 cup cornstarch

2 Tbsp. unsweetened cocoa powder

1/4 tsp. salt

2 cups (12 oz) semi-sweet chocolate chips

2 Tbsp. butter

1 tsp. vanilla

Peppermint Whipped Cream

1 cup heavy cream, whipped

1/4 cup crushed peppermint candies or candy canes

Directions

Beat egg yolks well in medium bowl; gradually stir in half and half until blended.
Mix sugar, cornstarch, cocoa powder and salt in large heavy saucepan. Gradually stir in egg mixture until blended.
Cook over medium-low heat, stirring constantly, until mixture thickens and comes to a boil, about 12 minutes. Boil and stir 1 minute. Remove from heat immediately. Stir in chocolate, butter and vanilla.
Pour into crust. Press piece of plastic wrap onto surface of filling to prevent “skin” from forming. Refrigerate until thoroughly chilled, at least 2 hours or overnight.
To serve: fold peppermint candies into whipped cream. Spread over filling. Garnish with additional crushed peppermint candies and chocolate shavings, if desired.

Notes

Impress your guests with this rich and creamy chocolate pie dressed up for the holiday season – peppermint whipped cream, crushed peppermint candies, and chocolate shavings!

Check for bubbles: It’s hard to see the first signs of boiling when stirring constantly. When you begin to feel a heavier drag on the spoon, start lifting the spoon up occasionally to check if any large bubbles are bursting at the top of the mixture. Keep cooking and stirring until large bubbles appear. Then boil and stir for 1 minute.

Photo and recipe provided by the American Egg Board.