Recipes and Cooking Peppermint Fudge Pie with Peppermint Chantilly Cream 2.8 (5) Add your rating & review By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 9, 2015 Print Rate It Share Share Tweet Pin Email Photo: Karla Conrad Prep Time: 25 mins Slow Cook Time: 2 hrs Total Time: 2 hrs 25 mins Servings: 6 Yield: 6 individual pies Jump to Nutrition Facts Ingredients Nonstick cooking spray ½ cup crushed chocolate wafer cookies (about 10 cookies) 2 tablespoon butter, melted 1 12 ounce package semisweet chocolate pieces ¼ cup butter 1 cup sugar 3 eggs, lightly beaten 3 tablespoon all-purpose flour 1 teaspoon peppermint extract ½ teaspoon vanilla ¼ teaspoon salt 1 cup water ½ cup heavy cream 1 teaspoon sugar ¼ teaspoon peppermint extract Red food coloring (optional) Crushed peppermint candies Directions 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°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. Rate it Print Nutrition Facts (per serving) 687 Calories 40g Fat 85g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 687 % Daily Value * Total Fat 40g 51% Saturated Fat 23g 115% Cholesterol 151mg 50% Sodium 297mg 13% Total Carbohydrate 85g 31% Total Sugars 72g Protein 7g Vitamin C 0.1mg 1% Calcium 53mg 4% Iron 2.8mg 16% Potassium 288mg 6% Folate, total 32.2mcg Vitamin B-12 0.3mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.