Chocolate Candy Cane Pie
A simple and easy to make, yet quite elegant. A very rich and decadent Christmas dessert!

Chocolate Crumb Crust:
2 cups vanilla wafer crumbs (60 wafers or an 8 oz box minus 1/4 c)
6 tablespoons unsweetened cocoa
1/3 cup confectioners' sugar
6 tablespoons butter, melted

Chocolate Layer:
3 tablespoons water
3/4 cup chocolate chips
1 cup heavy cream (Note, when you purchase the cream remember you will need additional cream for the topping.)
1/2 cup confectioners' sugar

Peppermint Layer:
1 1/2 cups miniature marshmallow
1/4 cup milk
1 cup heavy cream (1/2 pint)
1/2 cup finely crushed candy canes (7 regular canes)
sweetened whipped cream, for toping

Chocolate Crumb Crust: Combine crumbs, cocoa and sugar in a bowl. Stir in butter. Press mixture onto bottom and up sides of a 9" pie pan. Bake at 350 degrees for 8 to 10 min. Cool.

Chocolate Layer: Bring water to a boil in med mixing bowl. Remove from heat; immediately add chips, stirring until melted (return to very low heat, stirring constantly, if needed). Cool to room temperature. In large mixing bowl (which has been chilled, along with beaters), whip heavy cream with confectioners sugar until stiff; fold into the chocolate mixture. Spoon into crust; chill.

Peppermint Layer: Break candy canes into chunks; blend until finely crushed (resembles powder). Combine marshmallows and milk in wok. Cook, stirring constantly, over low heat until marshmallows are melted. Cool to slightly warm or glops. Prepare bowl as before, whip heavy cream until stiff; fold in crushed candy.
16. Stir gently into marshmallow mixture; chill 10 min. Spoon onto chocolate layer; chill until set. Freeze, if desired. Top with Sweetened whipped cream. Garnish with Peppermint chips or coarsely crushed candy canes just before serving. May be served chilled or frozen.