Double Chocolate Peppermint Pie

🥘 Ingredients

• chocolate wafer cookies
  5 oz
• cream cheese
  2 8-oz pkgs
• crushed peppermint candies
  4 tbsp
• granulated sugar
  3/4 c
• heavy cream
  1.5 c
• hot fudge sauce
• peppermint extract
  1 Tbsp
• red food coloring (optional)
• unsalted butter
  6 Tbsp

🍳 Cookware

• 9 inch pie plate
• bowl
• wire rack
• medium bowl

1. 1

   Preheat oven to 375°F.
2. 2

   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 .

   chocolate wafer cookies: 5 oz, unsalted butter: 6 Tbsp, granulated sugar: 3/4 c
3. 3

   Beat cream cheese and peppermint extract in a medium bowl on medium until combined.

   cream cheese: 2 8-oz pkgs, peppermint extract: 1 Tbsp
4. 4

   Combine heavy cream , the remaining 1/2 cup sugar, and desired amount of red food coloring (optional) in a chilled bowl.

   heavy cream: 1.5 c, red food coloring (optional)
5. 5

   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.
6. 6

   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.

   hot fudge sauce, crushed peppermint candies: 4 tbsp
7. 7

   Tip: 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.