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–+ servings

"Make it Mini" with Le Creuset: Peppermint cream pie with candy cane bows

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Ingredients

Serves 2 Cakes

The cookie crust:

  • 18 Mint Oreo cookies (you could also use the plain if you prefer)
  • 4 tbsp Butter
  • + melted butter or cooking spray to help the crust not stick

The filling:

  • 1/3 cup  Chocolate chips
  • 3 tbsp Heavy whipping cream (for the melted chocolate)
  • 1/2 cup Heavy whipping cream
  • 4 oz Cream cheese, softened
  • 1/8 cup Unsweetened cocoa powder, sifted
  • 1/3 cup Powdered sugar
  • 1/4 tbsp Vanilla extract

The peppermint whipped cream:

  • 1/2 cup Heavy cream
  • 1 tsp Cocoa powder
  • 1/4 tsp Peppermint extract
  • 1/4 cup Powdered sugar
  • Crushed candy canes (optional)

The candy cane bows:

  • 3 Mini candy canes per pie

Additional toppings:

  • More cocoa powder
  • Crushed candy canes

Instructions 

  • The oreo crust: Start by making your oreo crust by spraying each cocotte with cooking spray. Melt butter and blend oreos in a food processor until they are a fine crumb (no need to remove the filling). Combine the Oreo crumbs and melted butter in a bowl. Mix until the consistency is like wet sand. Add to each mini and use your fingers to press into the sides to form the crust. I used a measuring teaspoon to help make my layers even. Transfer to the fridge while you make everything else. 
  • The filling: Add a few inches of water to a pot and heat it until it’s a simmer. Add chocolate chips and the heavy cream to a heatproof bowl and place overtop saucepan. Stir constantly until the chocolate melts and is smooth. Remove from heat and set aside.
  • The filling (continued): Combine the rest of the filling ingredients in a bowl and using a stand or hand mixer, beat until creamy. Add chocolate and beat again until combined. Transfer to the fridge while you make the whipped cream.
  • The whipped cream: Add heavy cream, cocoa powder, extract & powdered sugar to a bowl and using a stand or hand mixer, beat until stiff peaks form. Once it holds its shape, fold in the crushed candy canes if adding. 
  • The candy cane bows: This recipe is courtesy of Maria Gomez, but after giving these a try, here is what worked best for us: Use small candy canes for each of the two bows, and break off the top third to make the tie in the middle. Preheat oven to 200, and place all the pieces on a baking sheet. Bake for 4-5 minutes (depending on your oven’s heat). You’ll know they are ready when they are pliable to work with, but not melting. Working quickly, place them into the bow shape, pressing the middle piece in to help adhere everything together. Bake for another 2-3 min and remove to bend down the lower parts of the candy canes to shape the bow ends. Make sure everything is adhered and let cool.
  • Assembly: Add a few scoops of filling to each of the oreo crust cocottes. Next add the whipped cream topping in a smooth later. Garnish with candy cane shavings, cocoa powder and of course, your candy cane bow. Enjoy!