Lush Peppermint Chocolate Pie

Directions

1. Preheat oven to 425
2. Prep pastry and fit it into a 9” pie plate. Crimp edges. Prick with a fork and use a pie weight chain to prevent too much puffing up during baking. Pre-bake until lightly browned. Set aside to cool. 
3. Make the filling by placing the chopped chocolates in a large mixing bowl.
4. Scald the cream over low heat (just barely to boil) and pour over chocolate.
5. Whisk gradually until chocolate melts and is smooth. Stir in peppermint.  Set aside to cool to tepid.
6. Preheat oven to 350.
7. In another bowl, whisk eggs and egg yolk.
8. When chocolate/cream mix is tepid, whisk in the beaten eggs to combine.
9. Pour filling into pie shell and bake until filling begins to set (but still soft in center), 20 to 35 minutes. (May need a crust protector.) Cool completely on a wire rack.
10. When pie is cool, make ganache by scalding the cream and pouring it over the chocolate. Stir to blend. Stir in light corn syrup if using (adds gloss) and use a spoon to spread it evenly over top of pie.
11. Chill completely (several hours), garnish, and let come up to room temp to serve.
12. Decorative leaves: melt white chocolate very slowly (in a bowl over hot water), then use a pastry brush to spread it onto undersides of rose leaves. (Tip: For best results, don’t let the melted white chocolate go over the edge of the leaf, as this will cause the candy leaf to break when you try to separate it from the actual leaf.)  Freeze on parchment paper.  Use a toothpick rather than your fingers to peel the chocolate and leaf apart, as the heat from your fingers will make the chocolate melt.  Keep frozen until ready to use, then decorate the pie.