Peppermint Truffle Pie

um- omg, right? the above picture should have you wiping your mouth. if it doesn't- you're not human. simple as that.

i found this recipe courtesy of Cheeky Kitchen & i simply HAD to try it. so i did- and it was awesome. it was rich enough that i nixed the chocolate ganache that the recipe calls for- but feel free to indulge- i think i just might next time. sinful.

Peppermint Truffle Pie

For the Pie:
2 tablespoons butter, melted
¼ cup crushed candy canes
1 deep dish pie crust
7 eggs
1 cup high-quality cocoa powder
1 1/2 cups sugar
1 ½ teaspoons peppermint extract

Directions:
Use a basting brush to spread a thin layer of butter around the edge of the pie crust. Sprinkle crushed candy canes on the buttered edge. Set aside.

Crack the eggs into a large bowl. With an electric mixer, beat in the cocoa powder, sugar, and peppermint extract until well mixed. Pour into pie crust.

Bake in an oven preheated to 375 degrees for 45-50 minutes, or until the center of the pie is set.

Cool before serving with easy ganache drizzle, fresh whipped cream, and crushed peppermint candy.

For the Ganache Drizzle:
1 cups heavy whipping cream
½ cup semisweet chocolate chips
Pour cream and chocolate chips into a microwave-safe bowl. Microwave for 60-90 seconds, then whisk together the mixture until smooth.

For the Fresh Whipped Cream & Garnish
2 cups heavy whipping cream
1 cup powdered sugar
¼ cup crushed candy canes
In a large bowl, beat the cream with an electric mixer until light and fluffy. Add the powdered sugar and beat just until incorporated. Serve atop cooled pie, sprinkle with crushed candy canes before serving.