Chocolate Peppermint Pie

Servings: 8


2 cups flour
2 tablespoons confectioners' sugar
1 teaspoon salt
3/4 cup (1 1/2 sticks) cold butter, cut into 1/2-inch cubes
1 teaspoon vinegar
5 to 6 tablespoons ice water

3/4 cup (about 6 ounces) Wisconsin mascarpone cheese
1/2 cup (1 stick) butter, softened
1/4 cup (2 ounces) Wisconsin cream cheese, softened
3/4 cup sugar
1/2 cup pasteurized egg product*
1/2 cup whipping cream
1 cup white chocolate chips, melted and cooled
1/2 cup (20) peppermint candies, crushed
1/2 cup semi-sweet chocolate chips, melted and cooled

Additional whipped cream or mascarpone for garnish, if desired

Cooking Directions:

For crust: In bowl, combine flour, sugar and salt. Using pastry blender, cut butter cubes into flour mixture until pieces are pea-sized. Sprinkle vinegar over flour mixture, tossing with fork. Sprinkle 5 to 6 tablespoons cold water, 1 tablespoon at a time, over flour mixture, tossing with a fork each time until dough is moistened and crumbly. Gather dough into ball, flatten into a disk, wrap in plastic wrap and refrigerate at least 4 hours.

Preheat oven to 400ºF.

Roll dough into 12-inch circle. Gently fold crust into quarters. Center over 9-inch pie pan and unfold. Ease dough into pan. Trim pastry, leaving a 1-inch overhang beyond pan edge. Fold crust edge under and crimp or flute edge using fork or your fingers.

Prick pastry with fork. Line bottom and up sides of crust with foil and add dried beans or pie weights, spreading evenly. Bake 15 minutes, remove foil. Bake additional 10 to 15 minutes, until crust is golden. Remove to wire rack; cool completely. (Alternatively, you may use a premade crust and bake, cool.)

For filling: In bowl, beat butter, mascarpone, cream cheese and sugar with an electric mixer.

Combine egg product and whipping cream in small bowl. Gradually add to butter mixture and beat until well blended, scraping sides of bowl. Do not overheat. Reserve half of mixture in small bowl. Add melted white chocolate to remaining half of mixture; mix well. Stir in crushed candy. Spread in baked pie crust; chill 10 minutes.

Return reserved butter mixture to bowl, add melted semi-sweet chocolate chips; mix well. Spread over white chocolate layer. Refrigerate at least 2 hours or until filling sets.

Garnish with a dollop of whipped cream or mascarpone, if desired.

*Pasteurized egg products such as Egg Beaters®, are available in supermarkets. A pasteurized product is recommended to avoid the risk of salmonella, sometimes associated with eating raw eggs.

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