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DessertsPies, Cobblers, Crisps pg 1 >  Chocolate Peppermint Paradise


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Wendy Osborne and Ethan Osborne; Syracuse, N.Y.  Winner in the 2005 Crisco® All-American Pie Recipe Contest. The All-American Pie Recipe Contest recognizes home bakers around the country for their culinary skills and dedication to the tradition of pie making. It also celebrates Crisco's role in creating delicious homemade pies and baked goods for generations. The winners compete with other bakers from around the country in the American Pie Council/Crisco National Pie Championships for the grand prize and national pie making title. For more information about the Great American Pie Festival and National Pie Championships, visit

Makes 8 servings.

10 hard peppermint candies, finely crushed

1-1/4 cup all-purpose flour
1/2 teaspoon salt
1/3 cup Crisco All-Vegetable Shortening, chilled
2 tablespoons of the crushed peppermints
1/4 teaspoon peppermint extract
3 to 4 tablespoons ice water

1 cup light cream
1 box chocolate pudding mix (3.9 ounces)
8 ounces dark chocolate chips

1 8-ounce tub frozen whipped topping, thawed
4 ounces white chocolate chips
1/2 teaspoon peppermint extract
Remaining crushed peppermints
1/4 cup brightly colored small after-dinner mints for decoration

1. Place 10 peppermints in food processor and pulse until finely crushed. Set aside.

Make crust:
Preheat oven to 425° F.
2. In food processor, place flour, salt, and Crisco. Process until crumbly. Remove from food processor and place in medium-size bowl. Add 2 tablespoons of the crushed peppermints.
3. Sprinkle peppermint extract over the mixture and mix.
4. One tablespoon at a time, sprinkle ice water into mixture and work with a fork until dough is formed. Use only enough water to hold dough together.
5. Roll out dough to form a 9-inch pie crust and bake at 425° F for 20 minutes or until lightly browned.
6. Cool completely on a rack.

Make filling:
In 2-quart microwave bowl, blend cream and pudding mix. Heat in microwave until boiling, 3-5 minutes.
2. Mix in chocolate chips and heat for 1 more minute.
3. Cool mixture in refrigerator for 10 minutes.
4. Pour mixture into cooled pie crust and refrigerate for one hour or until set.

Make topping and assemble pie:
Place the thawed whipped topping n large bowl.
2. In separate microwave-safe bowl, melt white chocolate chips for about 1 to 1 1/2 minutes. Cool 5 minutes.
3. Add white chocolate, peppermint extract and remaining crushed peppermints to whipped topping and whisk together. (The topping will be a little lumpy from crushed peppermints and cooled white chocolate.)
4. Remove pie crust from refrigerator. Spread topping on top of chocolate layer.
5. Decorate with after dinner mints and serve.


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