Peppermint Pie

This Peppermint Pie is the most delicious and easy-to-make dessert for your holiday gatherings.

INGREDIENTS FOR THE OREO CRUST

• 25 Oreo cookies

• 5 tablespoons unsalted butter, melted

FOR THE PEPPERMINT FILLING

• 1 1/2 cups of Farmer's All Natural Heavy Whipping Cream

• 2 tablespoon of cornstarch

• 8 ounces cream cheese

• 1 1/2 cups powdered sugar

• 1 teaspoon peppermint extract

• 1 drop red food coloring

• 1/3 cup crushed peppermint candies

FOR THE GANACHE

• 1/4 cup dark chocolate chips

• 2 tablespoons Farmer's All Natural Heavy Whipping Cream

FOR THE WHIPPED TOPPING

• 1 cup Farmer's All Natural Heavy Whipping Cream

• 1/3 cup powdered sugar

• 1/2 teaspoon vanilla

INSTRUCTIONS FOR THE OREO CRUST

• Preheat your oven to 350 F.

• Using a food processor or blender, pulse the cookies until you’ve created a fine crumb. (No need to remove the cream filling).

• Combine the Oreo crumbs and melted butter in a mixing bowl. Mix until the crumbs are “wet.”

• Firmly press the Oreo mixture into an 8-inch or 9-inch pie pan, making sure to form the crust up the sides of the pan.

• Bake for 7 minutes.

• Let cool completely before adding the filling.

FOR THE PEPPERMINT FILLING

• In a chilled stainless steel bowl, beat the heavy whipping cream on high speed. While beating the cream, gradually sprinkle in the cornstarch. Beat the cream until semi-stiff peaks form. Set aside.

• In a separate mixing bowl, combine the cream cheese, powdered sugar, and peppermint extract. Mix until smooth.

• Gently fold the whipped cream into the cream cheese mixture.

• Fold in a small dollop of red food coloring, followed by the crushed peppermint candies.

• Once the pie crust is cooled to room temperature, add the peppermint filling and refrigerate until the ganache and whipped topping are complete.

FOR THE GANACHE

• Combine the chocolate chips and cream in a microwave safe bowl. Microwave in 20 to 30 second intervals until the chocolate chips melt and create a silky smooth consistency when you stir.

• Allow the ganache to cool before spreading on top of the peppermint filling

FOR THE WHIPPED TOPPING

• Combine the heavy whipping cream, powdered sugar and vanilla in a stainless steel bowl. Beat until soft speaks form. 
Spread the whipped cream on top of the ganache.

• When you’re ready to serve, sprinkle the pie with crushed peppermint candies and crushed Oreos.

• This pie is best made a day ahead of time and stored in the refrigerator. Leave garnishes off until serving.

Source: https://cakebycourtney.com/the-most-delicious-and-easy-to-make-peppermint-pie/

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