Chocolate Peppermint Ganache Pie
This Chocolate Peppermint Ganache Pie is outrageous! Smooth as silk, rich and decadent, it's the perfect holiday dessert to finish any meal.
Servings: 12 -16
- 1 (12-ounce box) chocolate creme cookies such as Oreos
- 5 Tbsp butter melted
- 12 oz (3 pkgs) Baker's Semi-Sweet Chocolate roughly chopped into small pieces
- 4 Tbsp butter cubed
- 1 cup heavy whipping cream
- 3 Tbsp sugar
- 1 tsp vanilla
- About 1/2 cup crushed candy cane pieces
Preheat oven to 350 degrees F. Lightly grease a tart pan with a removable bottom with cooking spray and place it on a baking sheet. Set aside.
Combine the cookie crumbs and the melted butter and gently stir to combine. Press evenly into the prepared tart pan and bake for approx. 8-10 minutes or until set. Cool completely.
Once tart crust has cooled, make your ganache. In a large bowl, add the chopped chocolate and butter; set aside. Meanwhile, in a small saucepan, heat together the heavy cream, sugar and vanilla over medium heat or until mixture begins to simmer. Pour the cream mixture over the chocolate and set aside for about 5 minutes. Once five minutes is up, stir or whisk to combine until ganache is creamy and smooth.
Spread the ganache into the prepared pan and even out the top. Sprinkle with candy cane pieces. Refrigerate for approx. 2-3 hours or until set before cutting into slices.