Peppermint Pinwheel Pie
1/2 package (15 ounces) refrigerated pie crusts (1 crust)
6 small candy canes (about 1/4 cup crushed)
3/4 cup semi-sweet chocolate morsels
1 package (8 ounces) cream cheese, softened
1 container (12 ounces) frozen whipped topping, thawed, divided
1/2 cup milk
1/2 teaspoon peppermint extract
3-4 drops red food coloring (optional)
1 package (3.3 ounces) white chocolate instant pudding and pie filling
1. Preheat oven to 425°F. Let pie crust stand at room temperature 15 minutes.
Gently unfold crust onto lightly floured surface. Roll to an 11 1/2-inch circle.
Place crust in deep dish pie plate, pressing dough into bottom and up sides.
Prick bottom and sides using pastry tool. Bake 10-12 minutes or until golden
brown. Cool completely.
2. Place candy canes in resealable plastic food storage bag; crush. Cut 8-inch
circle of Parchment Paper; set aside. Place chocolate in small micro-cooker.
Microwave, uncovered, on HIGH 1 minute, stirring after each 20-second interval
until chocolate is melted and smooth. Spread half of the chocolate over bottom
and halfway up sides of crust; set aside.
3. Pour remaining chocolate onto parchment paper circle. Immediately spread
chocolate into a 6-inch circle. Sprinkle crushed candy over chocolate, pressing
lightly into chocolate. Place parchment circle on a chilled platter for 1-2
minutes or until chocolate is set and surface is dry to the touch. (Or, place
chocolate on cutting board and refrigerate 15 minutes.) Do not allow chocolate
to cool too long or it will crack when cut. Remove parchment from platter and
place on cutting board. Cut chocolate circle into 12 even wedges; chill on
parchment until set.
4. In a bowl, microwave cream cheese on HIGH 30 seconds until softened; whisk
until smooth. Fill a decorator with 1 cup of the whipped topping; set aside for
garnish. Add remaining whipped topping, milk, peppermint extract and food
coloring to batter bowl; whisk until smooth. Add pudding mix; whisk vigorously
until mixture is blended and very thick. Immediately spoon filling into crust;
spread evenly using Large Spreader.
5. Pipe 12 rosettes around edge of pie. To remove chocolate from parchment,
slide large spreader between chocolate and parchment, gently separating
triangles. Place one triangle, with point toward center, against each rosette.
Chill 30 minutes. Slice and serve.
Yield: 12 servings or 16 sample servings
Nutrients per serving: Calories 330, Total Fat 20 g, Saturated Fat 13 g,
Cholesterol 25 mg, Carbohydrate 30 g, Protein 3 g, Sodium 240 mg, Fiber less
than 1 g
Source: Pampered Chef