Peppermint Truffle Pie

Whip up this luscious pie, perfect for the holidays with hints of candy canes and a double-dose of chocolate.

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  • prep time 20 min
  • total time 8 hr 30 min
  • ingredients 8
  • servings 12
 

Ingredients

1
bag (12 oz) semisweet chocolate chips
1
cup half-and-half
1/4
cup butter, cut into pieces
1 1/2
teaspoons peppermint extract
1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1
cup white chocolate chunks or white vanilla baking chips
1 1/2
cups whipping cream
12
hard peppermint candies, crushed

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 450°F. In medium microwavable bowl, place chocolate chips, half and half, and butter. Microwave on High 2 minutes to 2 minutes 30 seconds or until melted, stirring once or twice. Stir in peppermint extract. Beat with electric mixer or wire whisk until well blended. Refrigerate 45 to 60 minutes or until thickened.
  • 2 Meanwhile, make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 9 to 11 minutes or until golden brown. Cool completely, about 30 minutes.
  • 3 In small microwavable bowl, place white chocolate chunks and whipping cream. Microwave on High 1 minute 30 seconds or until smooth, stirring once or twice. Cover and refrigerate 2 hours or until chilled.
  • 4 Pour semisweet chocolate mixture into cooled baked shell. Reserve 3 peppermint candies. Crush remaining candies and sprinkle over top. Refrigerate 2 hours or until firm.
  • 5 In medium bowl, beat white chocolate mixture with electric mixer on high speed until light and fluffy. Do not overbeat. Carefully spoon and spread over chocolate. Refrigerate at least 4 hours or until firm. Just before serving, garnish with peppermint candies or fresh mint. Store in refrigerator.
  • 1 Heat oven to 450°F. In medium microwavable bowl, place chocolate chips, half and half, and butter. Microwave on High 2 minutes to 2 minutes 30 seconds or until melted, stirring once or twice. Stir in peppermint extract. Beat with electric mixer or wire whisk until well blended. Refrigerate 45 to 60 minutes or until thickened.
  • 2 Meanwhile, make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 9 to 11 minutes or until golden brown. Cool completely, about 30 minutes.
  • 3 In small microwavable bowl, place white chocolate chunks and whipping cream. Microwave on High 1 minute 30 seconds or until smooth, stirring once or twice. Cover and refrigerate 2 hours or until chilled.
  • 4 Pour semisweet chocolate mixture into cooled baked shell. Reserve 3 peppermint candies. Crush remaining candies and sprinkle over top. Refrigerate 2 hours or until firm.
  • 5 In medium bowl, beat white chocolate mixture with electric mixer on high speed until light and fluffy. Do not overbeat. Carefully spoon and spread over chocolate. Refrigerate at least 4 hours or until firm. Just before serving, garnish with peppermint candies or fresh mint. Store in refrigerator.

EXPERT TIPS

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Expert Tips

The pie can be made and stored in the refrigerator up to 24 hours before serving.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
520
(
Calories from Fat
320),
% Daily Value
Total Fat
35g
35%
(Saturated Fat
21g,
21%
Trans Fat
1/2g
1/2%
),
Cholesterol
60mg
60%;
Sodium
160mg
160%;
Total Carbohydrate
46g
46%
(Dietary Fiber
1g
1%
  Sugars
36g
36%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
0%;
Calcium
10%;
Iron
6%;
Exchanges:
1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 7 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.
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