PEPPERMINT PATTY PIE RECIPES

Steps:

• On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes. Cool completely on a wire rack., In a small heavy saucepan, melt chocolate and peppermint patties over low heat, stirring constantly (mixture will be thick). Remove from heat; stir in hot water until smooth. Remove to a bowl; cool. , Meanwhile, in a clean heavy saucepan, whisk together eggs and sugar. Cook and stir gently over low heat until a thermometer reads 160°, 12-14 minutes. Do not allow to boil. Immediately transfer to a bowl; cool about 10 minutes, stirring occasionally., In a large bowl, beat butter until light and fluffy. Add cooled chocolate and egg mixtures; beat on high speed until light and fluffy, about 5 minutes., In a small bowl, beat cream until soft peaks form. Fold into chocolate mixture. Spoon into crust. Refrigerate, covered, until set, about 2 hours. Top with chocolate curls.

Steps:

• Slice four York peppermint patties in half; set aside.
• Coarsely chop 1 ¼ cups of York peppermint patties; reserve ¼ cup for topping.
• Set aside.
• Combine pudding with half and half and whisk vigorously for two minutes.
• Fold in Cool Whip topping.
• Stir in the coarsely chopped peppermint patties.
• Pour chocolate mixture into chocolate crust.
• Line the outside edge of the pie evenly with the eight York peppermint patties’ halves.
• Sprinkle ¼ cup of reserved crushed patties over top.
• Freeze for six hours before serving.