Ingredients: |
Ingredients: 1 c. chocolate cookie crumbs
3 T. sugar
1/4 c. butter, melted
4 (8 oz.) pkg. cream cheese, softened
2 T. flour
1/4 t. salt
1 3/4 c. sugar
1/2 c. sour cream
2 1/2 t. vanilla extract, divided
3 eggs
1/2 t. peppermint extract
2 dashes red food coloring
1/2 c. crushed peppermint candies (starbrights)
1 1/4 c. chocolate chips
2/3 c. whipping cream
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Directions: |
Directions:Preheat oven to 400º. Lightly grease a 9 in. springform pan. Combine the cookie crumbs and 3 T. sugar in a bowl. Drizzle melted butter into the mixture while stirring until evenly moistened. Press the mixture into the bottom of the prepared pan. Bake until set, about 10 min. Set aside to cool. Reduce oven temperature to 300º.
Combine cream cheese, flour and salt in a large bowl. Beat with mixer set on lowest speed until smooth and fluffy. Add the 1 3/4 c. sugar, sour cream and 1 1/2 t. vanilla and beat until incorporated. Stir in the eggs one at a time, stopping and scraping down the sides of the bowl between each one. Divide the mixture evenly into two separate bowls. In one bowl, stir in 1 t. vanilla. In the other bowl, add the peppermint extract and the red food coloring and mix until you get a reddish-pink color. Add more coloring as needed. Alternate layers of 1 c. of each of the white and pink onto the cooled pie crust until all the filling is used. Bake in preheated oven until the filling is mostly set with the center jiggling slightly when the pan is shaken and the edges are slightly puffed, 60 to 70 min. Allow to cool on a rack to room temperature. Cover and refrigerate overnight.
The next day, place chocolate chips in bowl. Bring cream almost to a boil and then pour over chocolate chips. Let stand for 2 to 3 min. and then stir by hand until smooth. Pour warm mixture over well chilled pie. Sprinkle with crushed peppermints. |
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