Chocolate Peppermint Revisits

Long time no see, blog! It has been a hectic holiday season this year and I am very excited to have the baking bug again. So I’m back at it this week with some holiday revisits. Specifically satisfying my need for anything and everything chocolate peppermint flavored. I actually went back and remade my Peppermint Bark Cookies as is because they were some of the best cookies I’ve ever had. Then, I decided to go back to the Chocolate Pie I made this summer, that was a huge hit, but with a holiday twist.
I would also like to give a huge thanks to Veer NYC for featuring my S’mores Cookies on their blog this week! Veer NYC is a really great  conscious and inclusive clothing company and I highly recommend going to check them out if you don’t know about them yet.

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Chocolate Peppermint Pie

Chocolate Petal Crust

1/2 cup (1 stick) butter or margarine, softened
1 cup sugar
1 egg
1 teaspoon peppermint extract
1 1/4 cups all-purpose flour
1/2 cup cocoa powder
3/4 teaspoon baking soda

Pie Filling

1 1/3 cups (8 oz.) semi sweet chocolate chips
1/3 cup milk
1 1/2 cups miniature marshmallows
1 cup (1/2 pt.) cold whipping cream
Splash of peppermint extract
Candy canes/peppermint candy to crumble for topping

For the crust

Beat butter, sugar, egg and vanilla in large bowl until fluffy. Stir together flour, cocoa, baking soda and salt; beat into butter mixture. Shape soft dough into two rolls, about 7-1/2 inches long. Wrap each roll in wax paper or plastic wrap; refrigerate several hours or overnight (or toss in the freezer for a bit!).
Heat oven to 375°F. Grease 9-inch pie plate.
Cut one roll into 1/8-inch-thick slices; place on bottom and up side of prepared pie plate, edges touching. (Spaces between slices of dough in crust fill in during baking.)
Bake 8 to 10 minutes. Cool completely. Enough dough for 2 crusts.

For Filling

Melt chocolate pieces with milk in double boiler; stir continuously until well blended. Stir in marshmallows until melted. Cool to room temperature. Beat whipping cream in medium bowl until stiff; carefully fold into chocolate mixture. Spoon into prepared crust and top with crushed peppermint candies. Refrigerate until firm, about 4 hours. Garnish with sweetened whipped cream and chocolate pieces. Cover; refrigerate leftover pie. 8 servings.

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