It is my yearly fun to make my own birthday “cake”. Sometimes it’s a real live cake, sometimes it’s brownies or pie. This year’s was a homemade take on the old peppermint pie we used to get from Market Day back in elementary school. I tried to make white chocolate whipped cream, but it rather failed. I’ll perhaps look up a recipe for it next time, but this one was fine with regular old whipped cream! The only thing I would consider if I make it again is using an Oreo crust instead of a normal pie crust.
Yield: One 9-inch Pie
1/2 recipe Favorite Pie Crust
Egg Wash (1 egg plus a few tablespoons water)
36 Round Peppermints, unwrapped
1/2 c. Water
16 oz. Cream Cheese
1.5 c. Whipping Cream, Divided
3-4 drops Peppermint Extract
6 oz. White Chocolate
2 T sugar
Prepare pie crust, place in pie pan, dock, and refrigerate about 30 minutes. Preheat oven to 350 degrees. Egg wash the rim of the crust, and put pie beans/weights in the cavity. Bake for about 15-20 minutes. Remove pie weights, then continue to bake until the crust is browned. Let cool completely.
Crush the peppermints, and pick out the nicest pieces to be the garnish. Put the rest in a small saucepan with the water, and place over medium-low heat. Stirring often, melt the candy in the water to create a peppermint syrup. Add a few drops of food color if desired. Let cool completely.
Soften cream cheese, and beat until fluffy. Whip 1 c. of the whipping cream until stiff peaks form. Fold whipping cream into the cream cheese. Add a few drops of peppermint extract. Melt the white chocolate, let cool briefly, then incorporate into the mixture. Add peppermint syrup to taste.
Fill shell with peppermint filling. Chill–I chilled it overnight with plastic wrap over the top. To finish, smooth the top with the back of a spoon. Whip the remaining 1/2 c. of whipping cream with the 2 T. sugar. Pipe whipping cream in a decorative pattern on top. Drizzle with leftover peppermint syrup, and sprinkle reserved crushed peppermints over the top.