Ingredients Jump to Instructions ↓

  1. 2 egg yolks, beaten

  2. 1/2 cup milk or fat free milk

  3. 3 tablespoons sugar

  4. 1 teaspoon cornstarch

  5. 4 squares (1 oz. each) white baking chocolate, finely chopped

  6. 1/2 teaspoon peppermint extract

  7. 1 1/2 cups whipping cream

  8. 1 Keebler Ready Crust Chocolate Pie Crust

  9. 1/2 cup brewed espresso

Instructions Jump to Ingredients ↑

  1. Chill small mixing bowl and beaters of electric mixer.

  2. In heavy small saucepan combine egg yolks, milk, sugar and cornstarch. Cook and stir over medium heat until mixture just boils. Gently boil for 1 minute. Remove from heat. Stir in chocolate and peppermint extract until chocolate melts. Cool to room temperature (about 1 hour).

  3. In chilled bowl beat cream on medium speed of electric mixer until soft peaks form. Gently fold whipped cream into white chocolate mixture. Spread in crust. Freeze about 3 hours or until nearly firm.

  4. Cut pie into wedges. Spoon espresso over pie pieces, if desired. Store pie in freezer.


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