Peppermint Chocolate Cream Pie

Yield: 1, 9-inch pie

• Prep Time: 40 minutes
• Cooling Time: 6 hours
• Total Time: 6 hours, 40 minutes

Ingredients:

For the crust:

• 3 tablespoons unsalted butter
• 2 tablespoons maple syrup
• 2 ¼ cups finely chopped pecans

For the filling:

• 1 cup Bake Believe^® Dark Chocolate Chips
• 1 ½ cups whole milk
• 1 cup heavy cream 
• ½ cup maple syrup
• ¼ cup cornstarch
• 2 egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon peppermint extract

For the topping:

• 1 cup heavy cream
• 1 tablespoon maple syrup
• 1 no-sugar added candy cane, crushed

Instructions:

For the crust:

1. Preheat oven to 350F. Stir together chopped pecans, melted butter and maple syrup. Firmly press mixture into the bottom and up the sides of a 9-inch pie plate. Transfer to oven and bake for 12-15 minutes. Remove from oven and let cool completely.

For the filling:

1. In a medium saucepan, whisk together milk, heavy cream, maple syrup and cornstarch. Whisk in the egg yolks. Cook over medium-low heat, whisking constantly until mixture has thickened and is just boiling, about 7 to 9 minutes.
2. Remove from heat and let cool slightly. Stir in chocolate chips, butter and peppermint extract. Continue mixing until combined and smooth.
3. Pour filling on top of pie shell. Smooth with a spatula then place a piece of plastic wrap on top of the filling to prevent a “skin” from forming. Refrigerate for at least 6 hours or overnight.

For the topping:

1. When ready to serve, combine heavy cream and maple syrup in mixing bowl. Whip with an electric mixer over high speed until medium peaks have formed. Remove plastic wrap from pie. Transfer whipped cream to chilled pie and top with crushed candy canes.