This Chocolate Peppermint Cream Pie is sure to be a big crowd pleaser during the holidays with its smooth creamy chocolate filling and McCormick Pure Peppermint Extract. Santa might even choose this over cookies!
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1 ¼cupssifted all-purpose flour
⅓cupvegetable shorteningwell chilled
1egg lightly beaten with 1 tablespoon water
Chocolate Cream Filling
1 ¼cupgranulated sugar
1tablespoonunsweetened cocoa powder
1 ½cupswhole milk
3large egg yolks
4ouncesbittersweet chocolatefinely chopped
½teaspoonMcCormick Pure Peppermint Extract
Stabilized Whipped Cream
2-ouncescream cheesesoftened to room temperature for at least an hour
2tablespoons+ 2 teaspoons confectioners' sugar
¾teaspoonMcCormick Pure Vanilla Extract
¼teaspoonMcCormick Pure Peppermint Extract
crushed candy canes for garnish
Place a piece of parchment onto your work surface and flour it very sparsely.
In a medium bowl, whisk together the flour and the salt.
Cut in the shortening with a pastry blender until the mixture looks like coarse meal.
Sprinkle the teaspoon of vinegar and two tablespoons of water over the mixture.
Mix lightly and quickly with a wooden spoon, adding the remaining tablespoons of water as needed until dough just holds together.
Place the dough onto the prepared piece of parchment. Cover with an additional piece of parchment and with a rolling pin starting at the center of the dough, roll to the edge, but not over it.
Continue to roll out from the center, but never back to it every 45 degrees.
Throughout the process it will be necessary to flour the dough at various times. Gently pull back the top layer of parchment, and very lightly flour the dough. Replace the parchment and carefully turn the dough over, doing the same to the other side.
Continue rolling and flouring lightly until the dough is an even round circle about 3 inches larger than the rim of the 9-inch pie plate.
To transfer the dough to the pie plate, gently remove the top layer of parchment. Lightly flour the rolling pin and place it at one edge of the circle. Using the bottom layer of parchment, bring the edge of the dough up over the rolling pin and very lightly roll the pin to the other side of the dough. Move the pie plate under the rolling pin and gently roll the dough out over it. Carefully, fit the dough into the plate and trim any excess, leaving one inch over the rim. Fold the dough under so that it is even with the rim and crimp.
Line the inside with a circle of parchment, add uncooked beans or rice to about 2/3 full and refrigerate for 30 minutes.
Preheat the oven to 350 degrees F.
Bake for 20 minutes. Gently lift the parchment and beans out of the plate and prick the entire crust with a fork. Brush the crust with the egg wash and return to the oven to bake for an additional 15 - 20 minutes until completely golden.
In a medium saucepan, whisk together the cornstarch, sugar, cocoa powder and salt.
Combine the heavy cream and milk in a large measuring cup. Slowly pour into the saucepan while whisking so that no lumps are formed.
Whisk in the egg yolks.
Heat over medium until just boiling and mixture thickens.
Remove from heat and whisk in the chocolate, McCormick Pure Peppermint Extract, and butter until everything is melted and well combined.
Pour into the baked pie crust. Cover the filling with a piece of plastic wrap and chill for 4 hours.
Stabilized Whipped Cream
In a mixing bowl, beat the confectioners' sugar, cream cheese, McCormick Pure Vanilla and McCormick Pure Peppermint Extracts.
Gradually add the heavy cream and beat until stiff peaks are formed, scraping down the sides and bottom of bowl as needed.
Pipe onto the pie or spread on the top to garnish.