Chocolate Peppermint Cream Pie

Preparation

1. Pie Crust

   Step 1

   Place a piece of parchment onto your work surface and flour it very sparsely.

   Step 2

   In a medium bowl, whisk together the flour and the salt.

   Step 3

   Cut in the shortening with a pastry blender until the mixture looks like coarse meal.

   Step 4

   Sprinkle the teaspoon of vinegar and two tablespoons of water over the mixture

   Step 5

   Mix lightly and quickly with a wooden spoon, adding the remaining tablespoons of water as needed until dough just holds together

   Step 6

   Place the dough onto the prepared piece of parchment. Cover with an additional piece of parchment and with a rolling pin starting at the center of the dough, roll to the edge, but not over it

   Step 7

   Continue to roll out from the center, but never back to it every 45 degrees

   Step 8

   Throughout the process it will be necessary to flour the dough at various times. Gently pull back the top layer of parchment, and very lightly flour the dough. Replace the parchment and carefully turn the dough over, doing the same to the other side

   Step 9

   Continue rolling and flouring lightly until the dough is an even round circle about 3 inches larger than the rim of the 9-inch pie plate

   Step 10

   To transfer the dough to the pie plate, gently remove the top layer of parchment. Lightly flour the rolling pin and place it at one edge of the circle. Using the bottom layer of parchment, bring the edge of the dough up over the rolling pin and very lightly roll the pin to the other side of the dough. Move the pie plate under the rolling pin and gently roll the dough out over it. Carefully, fit the dough into the plate and trim any excess, leaving one inch over the rim. Fold the dough under so that it is even with the rim and crimp.

   Step 11

   Line the inside with a circle of parchment, add uncooked beans or rice to about 2/3 full and refrigerate for 30 minutes.

   Step 12

   Preheat the oven to 350 degrees F.

   Step 13

   Bake for 20 minutes. Gently lift the parchment and beans out of the plate and prick the entire crust with a fork. Brush the crust with the egg wash and return to the oven to bake for an additional 15 - 20 minutes until completely golden.

2. Filling

   Step 14

   In a medium saucepan, whisk together the cornstarch, sugar, cocoa powder and salt

   Step 15

   Combine the heavy cream and milk in a large measuring cup. Slowly pour into the saucepan while whisking so that no lumps are formed

   Step 16

   Whisk in the egg yolks

   Step 17

   Heat over medium until just boiling and mixture thickens

   Step 18

   Remove from heat and whisk in the chocolate, McCormick Pure Peppermint Extract, and butter until everything is melted and well combined

   Step 19

   Pour into the baked pie crust. Cover the filling with a piece of plastic wrap and chill for 4 hours

3. Stabilized Whipped Cream

   Step 20

   In a mixing bowl, beat the confectioners' sugar, cream cheese, McCormick Pure Vanilla and McCormick Pure Peppermint Extracts

   Step 21

   Gradually add the heavy cream and beat until stiff peaks are formed, scraping down the sides and bottom of bowl as needed

   Step 22

   Pipe onto the pie or spread on the top to garnish

   Step 23

   Add the crushed candy canes as a final touch