Chocolate Peppermint Pie

Step 1

Preheat the oven to 350ºF (180ºC). Place the gluten-free chocolate pie crust in the preheated oven and bake it for 13 to 15 minutes. Remove the crust from the oven and set it aside on a wire rack to cool.

Step 2

Place the chopped dark chocolate in a large bowl. Set aside.

Step 3

Heat the heavy cream and butter together, either in a small pot over medium-low on the stovetop, or in a heatproof vessel in the microwave, until the butter is melted and the mixture is steamy. Pour the hot cream over the chopped chocolate and let it sit for one minute before whisking smooth. Pour the whisked chocolate-cream mixture into the pre-baked chocolate pie crust and place it in the fridge for 10 minutes.

Step 4

Remove the pie from the fridge and sprinkle the top with bits of crushed candy canes if using. Return the pie to the fridge to fully set, about 3 to 4 hours. To serve, run a sharp knife under hot water, dry it with a kitchen towel, and slice the pie. Continue the process of heating the knife under hot water, and drying the blade with a towel for easiest slicing.