Chocolate Peppermint Pie

2 cups bittersweet chocolate chips

Recipe and photo by Sara Newberry

3 cups heavy cream, divided

1 teaspoon salt

3/4 cup finely ground starlight mints (about 30)

1 prepared chocolate cookie pie crust

1 tablespoon confectioner’s sugar

Place chocolate chips in a heatproof bowl. In a small saucepan, heat 2 cups cream until bubbling around the edges. Pour over chocolate and let stand for 5 minutes. Meanwhile, sprinkle a few tablespoons of crushed mints evenly over the bottom of the crust. 

Using a whisk, mix the chocolate and cream until smooth. It will look curdled at first, but keep going. 

Stir in salt. Pour half the mixture into the pie crust, sprinkle evenly with a layer of crushed mints (about 1/4 cup), then repeat with remaining mixture and another 1/4 cup mints. 

Refrigerate until set, at least an hour. Whip remaining cream with confectioner’s sugar to stiff peaks, then spread over filling. Sprinkling with remaining crushed mints. Refrigerate until serving.