Chocolate Peppermint Pie
Prep time: 30 minutes
Chill time: 15 minutes
Freeze time: 6-8 hours or overnight
8 ounces cream cheese, softened
1 cup confectioners' sugar
3 Safest Choice Pasteurized Eggs
1 cup white chocolate chips, melted and cooled
1 cup whipped cream
1/2 cup crushed peppermint candy (about 20 candy rounds)
1 (9-inch) pie crust
1/2 cup semisweet or dark chocolate chips, melted and cooled slightly
Place cream cheese and confectioners' sugar in large bowl. Beat with electric mixer on low speed to combine. Increase speed to high; beat until smooth, scraping bowl as necessary. Add eggs one at a time, beating well after each addition.
Remove 1/2 cup cream cheese mixture; set aside. Add white chocolate to remaining mixture; beat on medium to combine. Fold in whipped cream. Gently stir in peppermint. Pour into pie crust. Refrigerate 15 minutes.
Meanwhile, stir semisweet chocolate into reserved 1/2 cup cream cheese mixture. Remove pie from refrigerator. Slowly pour chocolate mixture over pie. Spread to cover pie, or use knife to swirl chocolate. Freeze, covered, about 6 hours or until firm.
Note: Baked pastry crust or crumb crust such as chocolate or graham cracker may be used.