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   Chocolate Peppermint Pie

Crust:
2 cups all-purpose flour
2 Tbsp. powdered sugar
1 tsp. salt
3/4 cup (1-1/2 sticks) cold butter, cut into 1/2-in. cubes
1 tsp. vinegar
5-6 Tbsp. ice water

Filling:
1/2 cup (1 stick) butter, softened
8 oz. cream cheese, softened
3/4 cup sugar
1/2 cup pasteurized egg product
1/2 cup whipping cream
1 cup white chocolate chips, melted and cooled
1/2 cup (20) peppermint candies, crushed
1/2 cup semi-sweet chocolate chips, melted and cooled

 

In a bowl, stir together; flour, sugar and salt. Using a pastry blender, cut butter cubes into flour mixture until pieces are pea-size. Sprinkle vinegar over flour mixture, tossing with a fork. Sprinkle 5 to 6 Tbsp. cold water, 1 Tbsp. at a time, over flour mixture, tossing with a fork each time until dough is moistened and crumbly. Gather dough into a ball, flatten into a disk, wrap in plastic wrap and refrigerate at least 4 hours.

Preheat oven to 400ºF. Roll dough into a 12-in. circle. Gently fold the crust into quarters, center over 9-in. pie plate, and unfold. Ease the crust into the plate. Trim pastry, leaving a 1-in. overhang beyond plate edge. Fold crust edge under and crimp or flute the edge using a fork or your fingers. Prick pastry with a fork. Line bottom and up sides of crust with foil and add dried beans or pie weights. Bake for 15 minutes; remove foil. Bake an additional 10 to 15 minutes until crust is golden. Remove to a wire rack; cool completely.

In a bowl, beat butter, cream cheese and sugar together. Combine egg product and whipping cream; gradually add to butter mixture while beating, scraping bowl often. Beat until light and fluffy, about 5 minutes. Reserve half of mixture in a small bowl. Add cooled white chocolate to remaining half of mixture; beat well. Stir in crushed candy. Spread in baked pie crust; chill 10 minutes. Return reserved butter mixture to bowl, add cooled semi-sweet chocolate, and beat well. Spread over white chocolate layer. Refrigerate at least 2 hours. Makes 8 servings.

 


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