Ingredients
- 1 1/3 cup Heavy whipping cream, divided
- 1 2/2 cups or 8.5 oz Dark chocolate chips
- 1 1/2 tsp Peppermint Extract, divided
- 1 Diamond of California Peppermint Nut Pie Crust
- 1 cup or 5.5 oz White Chocolate Chips
- 1/3 cup crushed Peppermint Candy
The Steps
- Gently unfold foil edge and set aside pie lid.
- In a small pan, heat 1 cup Cream over medium-low heat for about 2 minutes, or until barely simmering– do not boil. Place Dark Chocolate Chips into a dry, small bowl and pour the heated cream over the top. Let sit for about a minute, then stir vigorously to blend. Add 1 teaspoon of Peppermint extract and stir to combine.
- Pour mixture into Diamond Chocolate Peppermint Pie Crust. Place pie on a flat surface in refrigerator and chill uncovered for about an hour, or until mostly set.
- When dark chocolate layer is set, place White Chocolate Chips in a dry, small bowl and set aside. Heat remaining ⅓ cup Cream in a small pan over medium-low heat for about 90 seconds, then pour over the white chocolate chips, let sit for about a minute, and stir vigorously to blend. Add ½ teaspoon of Peppermint extract and stir to combine.
- Pour white chocolate layer evenly over dark chocolate in crust. Top with crushed Peppermint Candy pieces and return to the refrigerator for 2-4 hours, or overnight.
- To cover pie, invert lid placing back into the foil edge and gently re-crimp.