Peppermint Ganache Pie

Peppermint Ganache Pie is a side dish that serves 10. One serving contains 438 calories, 4g of protein, and 29g of fat. For 72 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. 2379 people were impressed by this recipe. This recipe is typical of Central American cuisine. From preparation to the plate, this recipe takes around 45 minutes. This recipe from Crazy for Crust requires candy canes, coconut coffee creamer, semi sweet chocolate chips, and oreos. It will be a hit at your Christmas event. All things considered, we decided this recipe deserves a spoonacular score of 34%. This score is not so super. Users who liked this recipe also liked Chocolate Peppermint Ganache Pie, French Peppermint Cookies with Chocolate Ganache, and Peppermint Double Chocolate Ganache Cakes.

Servings: 10

 

Ingredients:

Equipment:

Cooking instruction summary:

Make the crust: mix crushed Oreos and butter in a medium sized bowl using a fork. Press into the bottom and up the sides of a 9 pie plate. (You can use as small as an 8 but dont go bigger than a 9 or you will need more filling.) Chill for at least 30 minutes before filling.When ready to fill the pie, heat the heavy whipping cream and creamer in a microwave safe bowl or measuring cup until its very hot, just before simmering. (About 90 seconds on high in my microwave.) Place chocolate chips in a medium sized bowl and pour hot cream over the top. Let it sit for 30 seconds, then whisk until smooth and thick. (If all of the chocolate chips do not want to melt, you can heat it in the microwave in 15 second increments, whisking between each, until melted and smooth.)Pour ganache into prepared crust. Chill until set, a few hours. Before serving, sprinkle with the crushed candy canes. The pie is best served after sitting at room temperature for about 10 minutes, so its easier to cut. The candy canes may dissolve a little on the pie after it's refrigerated but it won't ruin the look of the pie.

 

Step by step:

1. Make the crust: mix crushed Oreos and butter in a medium sized bowl using a fork. Press into the bottom and up the sides of a 9 pie plate. (You can use as small as an 8 but dont go bigger than a 9 or you will need more filling.) Chill for at least 30 minutes before filling.When ready to fill the pie, heat the heavy whipping cream and creamer in a microwave safe bowl or measuring cup until its very hot, just before simmering. (About 90 seconds on high in my microwave.)

2. Place chocolate chips in a medium sized bowl and pour hot cream over the top.

3. Let it sit for 30 seconds, then whisk until smooth and thick. (If all of the chocolate chips do not want to melt, you can heat it in the microwave in 15 second increments, whisking between each, until melted and smooth.)

4. Pour ganache into prepared crust. Chill until set, a few hours. Before serving, sprinkle with the crushed candy canes. The pie is best served after sitting at room temperature for about 10 minutes, so its easier to cut. The candy canes may dissolve a little on the pie after it's refrigerated but it won't ruin the look of the pie.

Nutrition Information:

covered percent of daily need