Ingredients
- 1 cup or 4 oz Crushed Soft Peppermint Candies
- 1 1/2 cups Heavy Whipping Cream, divided
- 1 1/2 teaspoons Unflavored Gelatin Powder
- 2 tablespoons Cold Water
- 2 tablespoons Powdered Sugar
- 1 Diamond of California Chocolate Peppermint Pie Crust
The Steps
- Gently unfold foil edge and set aside pie lid.
- Combine crushed Candies in a small pot with 1/2 cup of Heavy Cream over low heat, stirring occasionally until fully melted and combined, about 4-7 minutes.
- Meanwhile, measure cold water into a small bowl and sprinkle Gelatin powder on top, setting aside to bloom while peppermint mixture cooks.
- When candies are melted take the mixture off the heat. Stir in bloomed Gelatin until melted and set aside to cool.
- Whip together remaining 1 cup of Heavy Cream and Powdered Sugar until stiff peaks form. Gently fold in peppermint mixture, not blending completely to maintain swirled look.
- Pour filling mixture into Diamond’s Chocolate Peppermint Pie Crust and place in refrigerator to chill for at least 3 hours.
- Top with Whipped Cream and garnish with more Peppermint Pieces, if you wish.
8. To cover pie invert lid placing back onto foil edge, gently re-crimp.