My creative effort this past year (other than my blog) has been to create new and (hopefully) wonderful pie.  This pie is vegetarian, not vegan, and obviously not dairy free…contains milk products and coconut.

Today, a bonus post–my gift to you:

WHITE CHRISTMAS PIE

You will need a 9 inch pie crust, fully baked.  (Although I make mine, getting one premade and following the directions for prebaking the crust will also work.)

Enough crushed peppermint candy to cover the pie crust that has cooled to room temperature.  Save about 1 tsp for garnish.

Melt over a double boiler, 12 ounces of white chocolate chips. A double boiler helps keep the chocolate warm and pourable.

Whip to soft peaks, 1 1/2 Cups of whipping cream. Stir in 1/8 tsp of mint or peppermint extract.

Continue whipping until firm peaks form.  SLOWLY fold into the cream, the cool white chocolate.  There will be layers of cooled chocolate throughout the cream.  That is the way it is supposed to be.

Spoon the chocolate mixture into the prepared pie crust.

Freeze for at least one hour or over night.

Prior to serving, remove pie from the freezer.

Whip 1 Cup of whipping cream until soft peaks form.

Add 1/4 tsp of mint or peppermint extract.

Sift into the cream, 2 Tbs of powdered sugar.

Continue whipping until stiff peaks form.

Spoon over the frozen pie, peaking the whipped cream to look like snow drifts.

Sprinkle with 1 Tbs unsweetened coconut and 1 tsp. crushed peppermint candy (that which you had left over above).

Cut into small slices.  Serves 12.  Happy Holidays!