PEPPERMINT PATTY PIE ENJOY DAN:

PEPPERMINT PATTY PIE FOR THE LADIES AT THE SOUP KITCHEN

                                                                                         By CHEF DAN:

8-10 servings

 

CRUST;

2 cups cookie crumbs, about 20 cookies, (peppermint Oreos)

2 tablespoons granulated sugar

1 stick butter, milted

 

MINT CHOCOLATE DRIZZLE:

1/4-cup milk

1/2-cup granulated sugar

2 tablespoons cocoa

1 tablespoon cornstarch

2 egg yolks

1 egg

1 cup bittersweet chocolate chips

1 teaspoon vanilla extract

 

TOPPING:

1-1/2-cups (Land Lakes) whipped heavy cream

1 tablespoon sugar

1/2-teaspoon vanilla extract

8 peppermint patties

 

DIRECTIONS:       (PRE-HEAT OVEN TO 350 DEGREES)

1.   In a blender, pulse the cookies to make crumbs.

2.   Stir together cookie crumbs and sugar in a bowl.

3.   Blend in butter.

4.   Press crumbs mixture evenly on the bottom and up the sides in a 9-inch Pyrex pie plate and bake 8 minutes.

5.   In a bowl whish together, sugar, cornstarch, egg yolks, and egg until smooth.

6.   In a skillet heat over medium-heat, add milk until it bubbles.

7.   Slowly pour hot milk into egg mixture, whisking constantly.

8.   Return mixture to skillet and cook 4-5 minutes, until thickens.

9.   Remove from heat and add cocoa, chocolate chips, vanilla extract and peppermint extract, stir until melted and smooth.

10.        Pour into Pyrex dish, refrigerate for 4 hours.

11.        In a bowl whisk whipped cream, and all other ingredients.

12.        Spread over filling.

13.        Garnish with peppermint patties.

ENJOY DAN:                                  BLESSING ALWAYS!!