Place the entire 9 ounce package (minus one or two) of chocolate wafer cookies in the food processor.
Press the crumb mixture into the bottom and up the sides of a 9-inch pie place lightly greased with Pam. Bake in a preheated 350 degree oven for 7-8 minutes. Allow the crust to cool to room temperature while preparing the filling.
Place the peppermints in a large Ziploc bag. I took mine out to the garage and used a hammer to crush them on the concrete floor. Crush extra for the garnish.
The filling is made from heavy whipping cream, unflavored gelatin, cool water, crushed peppermints and peppermint extract.
Sprinkle the gelatin over 1/4 cup cold water and set aside.
Allow the mixture to soften while preparing the filling.
In a small saucepan add 1/2 cup whipping cream.
Add the crushed peppermints to the heavy whipping cream and cook on low heat until the candy melts.
If you crushed the candy into small pieces this will not take long. This candy turned the cream a bright pink color. If using Bob’s brand peppermint it may turn a brownish-pink color. This is fine too. Once the candy is melted, add the gelatin mixture and peppermint extract and stir to combine. Cool this mixture until room temperature but be sure to watch it carefully. You don’t want it to become set like Jell-O.
In a separate bowl, beat 1 1/2 cups of heavy whipping cream until stiff peaks form.
Gently fold the mixtures together until almost completely blended.
Pour the filling into the cooled chocolate crust and spread evenly.
Refrigerate until set (about two hours). Decorate the top of the pie with additional whipped cream and crush peppermints if desired. (Wrapping paper optional 🙂
A pepperminty fresh taste without sugar overload which seems strange since it’s covered in crushed candy!
This is a photogenic pie so I took advantage of the daylight to play with the camera.
- For the crust:
- 1 9-oz package chocolate wafer cookies,
- ⅛ cup granulated sugar
- 1 stick butter, melted
- For the filling:
- 1 envelope plain gelatin
- ¼ cup cold water
- ½ teaspoon peppermint extract
- 2 cups heavy whipping cream, divided
- 1 cup crushed soft peppermint candy, plus extra for garnish
- 1 cup heavy whipping cream
- ⅓ cup sifted powdered sugar
- ½ teaspoon vanilla or peppermint extract
- Crushed peppermint
- Preheat oven to 350 degrees. Add the chocolate cookies and granulated sugar to a food processor and pulse until crushed to a fine crumb. Add the melted butter and pulse until mixed. Spray a 9-inch pie plate with Pam. Gently press the crumb mixture into the bottom and up the sides of the pie plate. Bake for 7-8 minutes. Remove from the oven and cool to room temperature.
- In a small bowl sprinkle gelatin over the cold water and set aside to soften. Measure ½ cup whipping cream in a small saucepan. Add 1 heaping cup of the crushed peppermint candy. Cook over low heat until all the candy is melted. Remove from the heat and add the softened gelatin and peppermint extract. Set aside to cool to room temperature. Don't allow the mixture to cool too long and become set.
- Beat 1½ cups of heavy whipping cream until stiff peaks form. Gently fold the peppermint mixture into the whipped cream until almost blended. Spread the filling into the pie crust and refrigerate until set - about 2 hours.
- Garnish with additional sweetened whipped cream and crushed peppermints as desired. The extra crushed peppermint adds a good sweet crunch to this pie without making it overly sweet. Garnish away!