Peppermint Pie

I had some leftover Trader Joe's Candy Cane Joe-Joes and wanted to make something festive.  This is what happened: Candy Cane Joe-Joe crust, thin layer of ganache, chocolate silk pie filling, peppermint fluff, topped with crushed candy canes!!  I combined a few things that I love to make up this little number that I will call peppermint pie.  I'm not really sure that it's a pie, but don't know what else to call it.  I made it in a springform pan and like the way it looked when finished.  You could definitely make it in a pie pan if you don't have a springform.  I'm going to make it again for Christmas Eve and can't wait to enjoy the fluffy goodness.   

This was really easy, but just a little time consuming because it needs time to freeze and set up.  The nice thing is you can make it ahead of time.

PEPPERMINT PIE

Before starting, line the sides of a spring form pan with foil.  This will make removing the pie in the end easier and less messy. 


CRUST

• 2 cupsTrader Joe's Candy Cane Joe-Joe crumbs (about 20 cookies)
• 3 tablespoons butter, melted

Combine cookie crumbs and melted butter.


Press into the bottom of a spring form pan. 


Bake at 350 degrees for 10 minutes. 



GANACHE

• 1/2 cup cream
• 3 ounces semisweet chocolate, chopped

Pour 1/2 cup cream in a small saucepan and heat over medium heat until simmering.


Pour the hot cream over the chopped chocolate and set aside (without stirring) for 3-5 minutes.


Whisk until combined and glossy smooth. Cool the ganache to room temperature by whisking quickly for a few minutes.


Spread the ganache over the bottom and place in the freezer while you make the next layer. 



CHOCOLATE SILK PIE

• 1/2 cup butter
• 3/4 cups sugar
• 6 tablespoons cocoa
• 2 tablespoons vegetable oil
• 1 teaspoons vanilla
• 2 large eggs

Combine butter, sugar, cocoa, and oil in a mixer and beat for a signficant amount of time.


NOTE: The sugar will not be dissolved yet. Don't be alarmed.


Add vanilla and eggs, one at a time. Beat well after each egg and scrape the bowl several times.


Mixture will get lighter and fluffier as you continue to beat.


Add mixture on top of the set ganache and smooth evenly. 


Place in freezer for several hours. 



PEPPERMINT FLUFF

• 1 (13 ounce) bottle marshmallow cream
• 1/4 cup milk
• 1/2 teaspoon peppermint extract OR 1/8 teaspoon peppermint oil
• 2 cups whipping cream, whipped
• 1-2 candy canes, crushed

Mix together marshmallow cream and milk using a whisk.  (It takes a while to incorporate the milk into the blob of marshmallow cream.  Stick with it, it'll eventually come around.)


Add peppermint oil.


Fold in whipped cream.


Spread mixture on top of frozen chocolate silk pie.


Sprinkle crushed candy canes on top.


Return to the freezer and freeze for several more hours. 


Let sit out for a few minutes before cutting and serving.


Remove spring form pan and foil from sides. 


Cut into generous slices. 


Source:  Megan Porter