Peppermint Fudge Pie with Peppermint Chantilly Cream
Lightly coat six straight-sided half-pint canning jars with cooking spray. In a small bowl combine crushed cookies and melted butter. Divide mixture among jars; use a muddler or pestle to press onto bottoms.
In a medium saucepan melt 1 cup of the chocolate pieces and the 1/4 cup butter over medium heat; remove from heat. Whisk in the next six ingredients (through salt) until smooth. Stir in the remaining 1 cup chocolate pieces. Spoon batter into prepared jars, filling each about half full. Cover tightly with greased foil.
Place jars around the edges of a 6-quart oval slow cooker; pour the water around jars. Cover and cook on high for 2 to 3 hours or until a thermometer inserted through foil registers 190 degrees F. Remove from cooker; cool, uncovered, on a wire rack (pies will shrink as they cool).
Meanwhile, in a medium bowl beat the next three ingredients (through peppermint extract) with a mixer on high until stiff peaks form. If desired, tint with food coloring.
Top pies with whipped cream and sprinkle with crushed candies. Store any leftovers, covered, in the refrigerator up to 3 days.