Peppermint Pie

Preheat oven to 350 degrees F.

Add the chocolate cookies and granulated sugar to a food processor and pulse until crushed to a fine crumb. Add the melted butter and pulse until mixed. Spray a 9-inch pie plate with Pam non-stick baking spray. Gently press the crumb mixture into the bottom and up the sides of the pie plate. Bake in the preheated oven for 7-8 minutes. Remove from the oven and cool to room temperature.

In a small bowl sprinkle gelatin over the cold water and set aside to soften.

Measure 1/2 cup of whipping cream into a small saucepan. Add 1 heaping cup of the crushed peppermint candy. Cook over low heat until all the candy is melted. Remove from the heat and add the softened gelatin and the peppermint extract. Set aside to cool to room temperature. Don’t allow the mixture to cool too long and become set.

Beat the remaining 1 1/2 cups of heavy whipping cream until stiff peaks form. Gently fold the peppermint mixture into the whipped cream until almost blended. Spread the filling into the cooled pie crust and refrigerate until set – about 2 hours.

To make the sweetened whipped cream beat 1 cup heavy whipping cream until it starts to thicken. Sift in the powdered sugar and add the vanilla or peppermint extract. Continue beating until stiff peaks form.

Garnish pie as desired with the sweetened cream and crushed peppermints. The extra crushed peppermint adds a good sweet crunch to this pie without making it overly sweet. Garnish away!

(Adapted from a recipe by Paula Dean).