Double Chocolate Peppermint Pie

🥘 Ingredients

• chocolate wafer cookies 5 oz
• unsalted butter 6 Tbsp
• granulated sugar ¾ cup
• cream cheese 2 8-oz pkgs
• peppermint extract 1 Tbsp
• heavy cream 1 ½ cups
• red food coloring (optional)
• hot fudge sauce
• crushed peppermint candies ¼ cup

1. 1

   Preheat oven to 375°F.
2. 2

   Lightly coat a 9 inch pie plate with cooking spray. In a bowl stir together crushed chocolate wafer cookies , unsalted butter , and 1/4 cup of the granulated sugar . Press into bottom and up sides of prepared pie plate. Bake 5 minutes . Cool completely on a wire rack .
3. 3

   Beat cream cheese and peppermint extract in a medium bowl on medium until combined.
4. 4

   Combine heavy cream , the remaining 1/2 cup sugar, and desired amount of red food coloring (optional) in a chilled bowl.
5. 5

   Beat on high until stiff peaks form (tops stand straight). Add a spoonful of whipped cream to cream cheese mixture. Add cream cheese mixture to whipped cream; find to combine.
6. 6

   Spoon filling into pie crust. Chill pie 3 to 6 hours or until cold. Serve the same day the pie is made. Drizzle with hot fudge sauce and sprinkle with crushed peppermint candies before serving.
7. 7

   Tip: Gel food coloring is a much thicker product than liquid food coloring, and it provides more intense color. Use 1/8 tsp gel coloring or 15 to 18 drops liquid for a light pink filling.