3-Layer Chocolate Peppermint Pie
This three-layer chocolate peppermint pie features a spiced nut crust, a rich dark chocolate layer, and creamy vanilla ice cream. Topped with whipped cream and crushed peppermint, it's a festive, show-stopping dessert.
8
Servings 8
Ingredients:
Crust
- 2-1/2 cups crushed walnuts
- 6 Tbsp powdered sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 5 Tbsp Prairie Farms Butter, softened (not melted)
First Layer of Pie
- 1-1/3 cups Prairie Farms Heavy Whipping Cream
- 4 oz dark chocolate chopped into small pieces
- 1 egg yolk slightly beaten
Second Layer of Pie
- 3 cups Prairie Farms Vanilla Ice Cream
Third Layer of Pie
- 1 cup Prairie Farms Heavy Whipping Cream
- 1/2 cup crushed red/white peppermint candies
- 2 Tbsp shaved chocolate (optional)
Directions:
Crust
- Combine sugar, cinnamon, nutmeg and walnuts.
- Add softened butter; stir until thoroughly combined.
- Press evenly on bottom and up sides of pie plate and freeze 4 hours.
First Layer
- Heat 1-1/3 cups heavy whipping cream over medium-low heat.
- Stir constantly; add chocolate until all is melted.
- Mix in egg yolk; remove from heat.
- Cool and cover; refrigerate 2 hours.
- Whip chocolate mixture to stiff peaks; pour into frozen crust; freeze overnight.
Second Layer
- Let 3 cups of ice cream sit at room temperature for 1/2 hour until it becomes spreadable.
- Spread ice cream over chocolate layer and cover; freeze 2 hours.
Third Layer
- Heat 1 cup heavy whipping cream over medium-low heat.
- Stir constantly; add small amounts of peppermint candies until melted.
- Remove from heat and cover; refrigerate 2 hours.
- Whip mixture to stiff peaks and spread over pie; freeze 3 hours. If using shaved chocolate, sprinkle on top.
To Serve
- Let pie sit at room temperature about 1/2 hour before serving. Cut with sharp warmed knife.