Peppermint Patty Cream Pie

• Pastry for single-crust pie (9 inches), baked
• 2 ounces unsweetened chocolate, chopped
• 8 miniature chocolate-covered peppermint patties, unwrapped (about 4 ounces)
• 2 tablespoons hot water
• 3 large eggs
• 1/4 cup sugar
• 1/2 cup butter, softened
• 1 cup heavy whipping cream
• Chocolate curls

1. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425u0b0.
2. Line pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes. Cool completely on a wire rack.
3. In a small heavy saucepan, melt chocolate and peppermint patties over low heat, stirring constantly (mixture will be thick). Remove from heat; stir in hot water until smooth. Remove to a bowl; cool.
4. Meanwhile, in a clean heavy saucepan, whisk together eggs and sugar. Cook and stir gently over low heat until a thermometer reads 160u0b0, 12-14 minutes. Do not allow to boil. Immediately transfer to a bowl; cool about 10 minutes, stirring occasionally.
5. In a large bowl, beat butter until light and fluffy. Add cooled chocolate and egg mixtures; beat on high speed until light and fluffy, about 5 minutes.
6. In a small bowl, beat cream until soft peaks form. Fold into chocolate mixture. Spoon into crust. Refrigerate, covered, until set, about 2 hours. Top with chocolate curls.

pastry, chocolate, chocolatecovered peppermint patties, water, eggs, sugar, butter, heavy whipping cream, chocolate curls

Taken from www.tasteofhome.com/recipes/peppermint-patty-cream-pie/ (may not work)