Polar Express Pie
A cool pepperminty chocolate layer paired with a layer of soft creamy milk chocolate in a Sugar Cookie crust.
Bake some of your favorite sugar cookie recipe or use store bought cookies. Process them into fine crumbs in a food processor. Mix approx 8-10 oz (depending on your pie pan size) with about 2 oz. of butter. Press mixture into the sides and bottom of the pan and bake at 350 for about 10 minutes. Set aside to cool.
16 oz. Whole Milk
4 oz. Granulated Sugar
1 ea. Egg Yolk
1 ea. Whole Egg
1.25 oz. Cornstarch
2 oz. Milk Chocolate
2 oz. Peppermint Chocolate Chips*
4 oz. Heavy Cream
1 oz. Powdered Sugar
Optional to garnish:
In a heavy sauce pan bring milk and 1/2 sugar to a scald. In a heat proof bowl, whisk together remaining sugar, eggs and cornstarch. Pour about 1/2 of the scalded milk into egg mixture, to temper. Pour back into the pan and cook until thickened. Pour 1/2 (approx. 11 oz) into a bowl with the milk chocolate and 1/2 into a different bowl with the peppermint chocolate. Mix each until the chips are completely combined and the mixture is completely smooth. Cover milk chocolate mixture with plastic wrap, making sure the plastic is touching the surface of the filling so that it doesn't form a skin. Pour peppermint chocolate directly into the prepared pie crust, smoothing into an even layer, cover with plastic wrap. Put into fridge to cool and set. Whip heavy cream and powdered sugar to stiff peaks and fold into milk chocolate when it has cooled sufficiently. Spread evenly over the peppermint layer. Cover with plastic and chill overnight. Decorate with whipped cream and shaved chocolate.
*I used York Peppermint Patty Premier Baking chips, I don't know where you could get these, I've looked online and can't even find them on the Hersey's website. You could probably sub in other peppermint flavored chips or reg. dark chocolate with a bit of peppermint oil.