Pink Peppermint Chocolate Fudge Pie
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Pink Peppermint Chocolate Fudge Pie
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This chocolate peppermint pie is an indulgent pretty dessert for the holiday season! A crunchy oreo crust, a fudgy chocolate ganache filling all topped with a peppermint marshmallow meringue cloud - it's dreamy!
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Ingredients
- 1 (13 ounce) package oreo cookies
- 8 tablespoons Butter, melted
- 16 ounces Dark chocolate, chopped
- 2 cups heavy cream
- 8 tablespoons unsalted butter, at room temperature, cut into pieces
- 4 large egg whites
- 1 cup white sugar
- ½ teaspoon cream of tartar
- 2 teaspoons vanilla extract
- ¼ teaspoon peppermint extract
- drop of red food coloring, if you wish
Instructions
- Place the oreos in the bowl of a food processor and pulse until crumbs remain.
- In a large bowl, combine the oreo crumbs and melted butter. Stir until combined and the crumbs are all moistened. Press the mixture in a 9-inch pie plate to form a crust. Stick the crust in the fridge while you make the filling.
- Place the chocolate in a large bowl. Heat the heavy cream in a saucepan over medium-low heat, until just hot, but not bubbling. Pour the cream over the chopped chocolate. Let sit for 1 to 2 minutes without stirring. After 2 minutes, stir continuously until a ganache comes together and the chocolate is smooth. Stir in the butter until completely melted.
- Pour the chocolate ganache into the pie crust, smoothing out the top. Place the pie dish back in the fridge for at least 2 hours or even overnight.
- To make the marshmallow topping, combine the egg whites, sugar and cream of tartar in a heat-proof bowl, preferably the bowl of your electric stand mixer. Place over top of a double-boiler that contains simmering water, and whisk constantly for 3 to 4 minutes until the sugar has dissolved and the egg whites are slightly warm. Immediately remove the bowl and place it on your stand mixer with the whisk attachment, beating slowly at first and gradually increasing the speed to high.
- Beat for 6 to 7 minutes until glossy and thick, then beat in the vanilla and peppermint extract for another minute until combined. This is where you can swirl in a drop of red food coloring if you'd like!
- Pile the frosting on top of the ganache right before serving. You can do this about 1 hour ahead of time if needed. Slice and serve!
- This stays great in the fridge if you make it ahead of time - just wait to top with the marshmallow until close to serving time.
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