Chocolate Peppermint Pie

Ingredients

• 1 box chocolate Teddy Grahams
• half a stick of unsalted butter, melted
• 16 ounces cream cheese, room temperature
• 1 tablespoon peppermint extract
• 1/2 cup sugar
• 1 1/2 cups heavy cream
• red food coloring (optional)
• 1/4 cup crushed peppermints
• chocolate syrup (I prefer Hershey's)

Directions

1. Preheat oven to 375 F.
2. Pulse the Teddy Grahams in the bowl of your food processor until they have a sand like texture. Pulse in the melted butter until fully incorporated. If you don't have a food processor, you can crush the Teddy Grahams with a rolling pin in a gallon Ziplock bag. Then mix in your melted butter.
3. Add the crushed cookies into a 9 inch pie dish. Press them firm across the bottom and around the sides to form your pie crust. Bake for 5 minutes and let cool completely.
4. In a medium bowl, beat the sugar and heavy cream with an electric mixer until stiff peaks form. You are making whipped cream. Be careful not to over whip, or you'll end up making butter. Mix in the food coloring by hand until you get the desired color.
5. In a separate medium mixing bowl, add the cream cheese and peppermint extract. Beat with an electric mixer until cream cheese is light and fluffy. Fold in the cool whip by hand until well incorporated.
6. Add the filling to the cooled crust in an even layer. Chill in the refrigerater for at least 3 hours or overnight.
7. Before serving, drizzle with the chocolate syrup and add the peppermint candies. Enjoy!

*Store in an airtight container in the refrigerator for up to 2 days.

*If you don't want to make a crust, you can purchase an Oreo crust from the store. You could also make the crust with Oreos instead of Teddy Grahams, if you prefer.

Serves: 6-8