Easy to Make, delicious to eat, Inside Out Peppermint Patty Pie.
Since my siblings and I were small, Mom made homemade Peppermint Patties as gifts for family and friends. As we started our own families, we have continued the tradition. This recipe reminds me of those moments and has an unprecedented WOW! Factor and has guests raving about dessert. Its simplicity makes it a holiday favorite!
INGREDIENTS
1/2 cup sugar
8 Tablespoons water
4 oz. white chocolate chips
2 Tablespoons Heavy Cream
1 Cup Semi-Sweet Chocolate Chips
1-(9″) baked pie shell
2 egg whites
2 Cups Heavy Cream
1 Tablespoon Peppermint Flavored Extract
How to Make Inside Out Peppermint Patty Pie:
In a medium pan, add 1/2 cup sugar and 8 tablespoons of water. Over medium heat, bring to a boil to make a simple syrup.
In a small, microwavable bowl, melt the four oz. of white chocolate chips in the microwave, stirring at 30-second intervals until melted. Remove from microwave, stir in 1/2 of the sugar syrup, and mix well.
Add 2 Tablespoons of cream to the melted white chocolate, stirring until well blended. Set aside and allow to cool.
*Repeat with semi-sweet chocolates.
Pour semi-sweet chocolate mixture into the baked 9″ pie shell and spread evenly, coating the shell. Set aside.
Beat two egg whites until stiff peaks form.
Fold beaten egg whites into the cooled white chocolate mixture. Set aside.
Beat 2 cups of heavy whipping cream until thickened.Add 1 Tablespoon Peppermint Extract (more or less depending on taste) and fold into White Chocolate mixture.
Pour the white chocolate mixture into the semi-sweet chocolate-covered pie shell. Drizzle with melted chocolate.
Place in refrigerator for 2 hours
In a small, microwavable bowl, melt the four oz. of white chocolate chips in the microwave, stirring at 30-second intervals until melted. Remove from microwave, stir in 1/2 of the sugar syrup, and mix well.
Add 2 Tablespoons of cream to the melted white chocolate, stirring until well blended. Set aside and allow to cool.
*Repeat with semi-sweet chocolates.
Pour semi-sweet chocolate mixture into the baked 9″ pie shell and spread evenly, coating the shell. Set aside.
Beat two egg whites until stiff peaks form.
Fold beaten egg whites into the cooled white chocolate mixture. Set aside.
Beat 2 cups of heavy whipping cream until thickened.Add 1 Tablespoon Peppermint Extract (more or less depending on taste) and fold into White Chocolate mixture.
Pour the white chocolate mixture into the semi-sweet chocolate-covered pie shell. Drizzle with melted chocolate.
Place in refrigerator for 2 hours