- 10
- 30 mins
- 60 mins
Ingredients
- FOR THE CRUST—
- 1 1⁄2 cups chocolate wafer cookie crumbs (6 1/2 oz.)
- 6 Tbsp. butter, melted
- FOR THE CHOCOLATE LAYER—
- 4 oz. milk chocolate, chopped
- 6 Tbsp. unsalted butter
- 1 tsp. instant espresso powder
- 2 eggs
- 1 egg yolk
- 1⁄4 cup sugar
- 1⁄4 tsp. table salt
- FOR THE PEPPERMINT MOUSSE—
- 7 oz. white chocolate, chopped
- 1 cup heavy cream, divided
- 1⁄2 cup sour cream
- 1⁄2 cup crushed candy canes or peppermint candies (about 18 candies)
Preparation
Step 1
Preheat oven to 325°.
Combine cookie crumbs and 6 Tbsp. melted butter for the crust. Press crumb mixture into a 9-inch pie plate; set aside.
Melt milk chocolate, 6 Tbsp. butter, and espresso powder in a small saucepan over medium-low heat, stirring frequently, until ingredients are combined; remove from heat.
Using a hand mixer on high speed, beat eggs, egg yolk, sugar, and salt in a bowl until mixture turns pale yellow and falls from the beaters in thick ribbons.
Whisk one-third of the egg mixture into the chocolate, then fold in the remaining egg mixture in two batches. Pour chocolate filling into unbaked cookie crust.
Bake pie until chocolate layer is no longer shiny, about 30 minutes. Remove pie from oven; cool to room temperature, then thoroughly chill pie.
Heat white chocolate, 1/4 cup cream, and sour cream in a small saucepan over medium-low heat, stirring occasionally, until chocolate melts and ingredients are combined. Remove mixture from heat; stir in crushed candies. Occasionally whisk mixture until it cools to nearly room temperature.
Using the hand mixer, whip the remaining 3/4 cup cream in a separate bowl until it forms soft peaks. Fold whipped cream into peppermint mixture in three batches to form mousse; chill at least 2 hours.
Gently spread peppermint mousse over chocolate filling in pie; chill at least 2 hours more before serving.
Garnish pie with finely crushed peppermint candies.
MAKE-AHEAD-DIRECTIONS: The crust and chocolate filling can be made 1 day ahead. Prepare the peppermint mousse the same day that you plan to serve the pie.