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Peppermint Bark Pie

CurvyMama Pies
Layers of chocolate and white-peppermint mousse in a flaky crust.
Print Recipe
Servings 8

Ingredients
  

  • One fully baked 9-inch pastry crust dough recipe here
  • 4 cups heavy cream divided: 3 for the pie filling, 1 for the topping
  • 6 egg yolks
  • 4 1/2 Tbsp. granulated sugar
  • Dash of Kosher salt
  • 1 1/4 tsp. peppermint extract
  • 1 1/2 tsp. vanilla paste or extract
  • 5 1/4 ounces white chocolate chopped
  • 5 1/4 ounces bittersweet chocolate chopped
  • 6 to 8 red-and-white-striped peppermint candies
  • 2 Tbsp. confectioner’s sugar

Instructions
 

  • Blind-bake a single-crust pie shell. Let cool.
  • Heat 1 1/4 cups of the cream in a saucepan over moderately low heat. When it begins to give off steam, turn off the heat. Don't let it simmer.
  • In a medium bowl, whisk together the egg yolks, sugar and salt.
  • When the cream is hot, drizzle it slowly into the egg mixture, whisking constantly.
  • Pour the hot cream/egg yolk mixture back into the saucepan. Cook over low to medium heat, whisking constantly, until thickened. Pour the custard through a sieve placed over a bowl.
  • Divide the custard evenly in two bowls. Add the peppermint extract to one bowl of the custard, and the vanilla paste or extract to the other.
  • Melt the white chocolate. Whisk the peppermint-flavored custard into the white chocolate.
  • Allow it to cool until it doesn't feel much warmer than your fingertip when you touch its surface lightly.
  • Whip 1 3/4 cups of cream just until stiff peaks form. Take care not to whip past this point. Scoop out half of the whipped cream and refrigerate it. From the other half, take about one-quarter of the whipped cream and whisk it into the white-chocolate-peppermint mixture. Carefully fold in the rest of that portion of whipped cream.
  • Spread the white chocolate peppermint mousse into the bottom of the baked pie shell. Refrigerate.
  • Now go back and finish the dark chocolate mousse. Melt the dark chocolate. Whisk the vanilla-flavored custard into the dark chocolate. Let it cool the same way you did with the white chocolate mixture. When it's no longer warm to the touch, whisk in one quarter of the refrigerated whipped cream, then fold in the remaining whipped cream.
  • When the white chocolate mousse has set sufficiently in the pie shell, spread the dark chocolate mousse in a layer of even thickness on top. Chill.
  • Shortly before you are ready to serve the pie, crush 6-8 hard red-and-white peppermint candies into small pieces. Combine the remaining 1 cup of heavy cream with the confectioner's sugar and whip until it forms stiff peaks. Transfer to a pastry bag and pipe generous fluffs of sweetened cream around the edge of the pie. Sprinkle with crushed peppermints.