Chocolate Peppermint Mousse PIE!

Chocolate mousse pie with peppermint whipped cream!

Serves 8

For The Crust:

8 chocolate graham crackers, coarsely crushed

1/2 teaspoon coarse salt

2 tablespoons granulated sugar

6 tablespoons butter, melted

For The Filling:

1 3/4 cups heavy cream, divided

5 ounces bittersweet chocolate, coarsely chopped

2 tablespoons confectioners' sugar

1/2 teaspoon Peppermint extract

For the topping: 

8oz peppermint candy, soft type (recommended: Bob’s)

1 cup heavy cream

Make crust: Combine graham cracker crumbs, 2T sugar, salt, and melted butter in a bowl and mix. Press into a pie pan covering bottom and sides. Bake at 325 for 15-20 minutes.  (Or you can buy a chocolate cookie crust premade at the market)

Make filling: In a medium saucepan, bring 3/4 cup cream to a simmer; remove from heat and add chocolate. Let stand 5 minutes; whisk to combine, then let cool to room temperature. In a large bowl, whip 1 cup cream with confectioners' sugar until stiff peaks form. Gently fold in chocolate mixture until combined. Pour filling into cooled crust and refrigerate until chilled and completely set, about 1 1/2 hours (or wrap tightly with plastic and refrigerate, up to 2 days).

Make topping: Crush peppermint candies the best that you can. After you are sick of it put the crushed bits in a bowl and shake it a little from side to side. Collect the larger pieces that come to the top and set aside. Whip the cream into soft peaks. Gradually fold the crushed mints into the whipped cream a little bit at a time. Give it a taste after half has been folded in. You want it sweet and minty and a little pink. Spread over chilled chocolate mousse in a large high pile and sprinkle with the bigger peppermint bits. 

YUM!