BEAT egg yolks in medium bowl; gradually STIR in half-and-half until blended. MIX sugar, cornstarch, cocoa powder and salt in large heavy saucepan. GRADUALLY stir in egg yolk mixture until blended.
COOK over medium-low heat, stirring constantly, until mixture thickens and comes to a boil, about 12 minutes. BOIL and stir 1 minute. REMOVE from heat immediately. STIR IN chocolate, butter and vanilla, until melted and smooth.
POUR into piecrust. PRESS piece of plastic wrap onto surface of filling to prevent a “skin” from forming. REFRIGERATE until thoroughly chilled, at least 2 hours or overnight.
TO SERVE: FOLD crushed candies into whipped cream. SPREAD over filling. GARNISH with additional crushed candies and chocolate shavings, if desired.
Impress your guests with this rich and creamy chocolate pie dressed up for the holiday season – peppermint whipped cream, crushed peppermint candies, and chocolate shavings!
Check for bubbles: It’s hard to see the first signs of boiling when stirring constantly. When you begin to feel a heavier drag on the spoon, start lifting the spoon up occasionally to check if any large bubbles are bursting at the top of the mixture. Keep cooking and stirring until large bubbles appear. Then boil and stir for 1 minute.
This recipe is an excellent source of vitamin A and a good source of protein, folate and choline.
Chocolate Cookie Crust: MIX 1-1/2 cups chocolate chocolate sandwich cookie crumbs 915 cookies, 6 oz.), 2 tablespoons crushed peppermints and 1/4 cup (1/2 stick) melted butter in medium bowl until thoroughly blended. PRESS crumb mixture evenly and firmly against bottom and slightly up the sides of a 9-inch pie plate. PLACE 15 whole chocolate sandwich cookies up along the outer edge of the pie plate to form the side wall of the crust. REFRIGERATE until firm.