Peppermint Chocolate Ganache Cookie Pie

Directions

• 1

  For Crust: Beat butter in stand mixer, on medium, with paddle attachment or electric mixer, until just smooth, about 1 minute. 

• 2

  Add ½ cup dry mix to the mixer, on medium-low, scraping as needed, until incorporated, about 1un minute. 

• 3

  Add egg and remaining mix, until well blended, scraping the sides as needed, about 1 minute. 

• 4

  Using your fingers, press dough evenly into the bottom and sides of a 9-inch deep pie dish.  

• 5

  Place pie dish into the freezer to chill for 10-15 minutes.  

• 6

  Meanwhile, preheat oven 350F. Prepare 9-inch pie dish with baking spray. 

• 7

  Bake in preheated oven, until firm, about 35 minutes. 

• 8

  Remove from the oven and press down the bottom with the back of a glass to create an edge and allow to cool slightly on the pan, about 15 minutes. 

• 9

  Meanwhile for Filling: Heat heavy cream in a medium saucepan until just boiling. 

• 10

  Add dark chocolate chips and sea salt into a medium bowl. 

• 11

  Pour the hot cream over the chips into the medium bowl and let sit for 2-3 minutes.

• 12

  Whisk the cream mixture until smooth.

• 13

  Add peppermint flavoring until smooth.  Cool at room temperature, until slightly cool, about 15 minutes.

• 14

  For Assembly: Spread the filling into the cookie crust, until it reaches the top. 

• 15

  Sprinkle the peppermint candy, white chocolate chips, candies and sanding sugar. 

• 16

  Chill for 1 hour to overnight, then cut into desired slices.