Peppermint Crisp Pie is an old favourite for me. It is rich and creamy and comforting, a little reminder of a once-was-home, of my mother, and of many a dinner party, barbeque or braai where it’s been consumed with gusto. The main problem with this recipe however, is that most of it’s parts are – originally – Nestle products, and we are Nestle boycotters, so for many years I stopped making it.
These days, however, I’ve found some pretty decent substitutes and I’m happy making it again. This recipe is very forgiving. If you get the amounts slightly wrong, it won’t matter too much. While you can serve and enjoy Peppermint Crisp Pie immediately, making it the day before is ideal as it allows the moisture to soak into the biscuits and gives you more of a firm pudding. Either way, it’s moreish.
- If you're not using caramel, place the condensed milk in a pot of water and boil for three hours. Allow to cool completely (preferably overnight. If you use hot caramel the whole desert will be ruined.)
- Break the chocolate into blocks and place in the Thermomix bowl. Speed 7/10 seconds
- Wash & dry the bowl and add the butterfly and then the cream
- Whisk the cream for 1 - 3 minutes, depending on how fresh it is. Keep an eye on it as you don't want butter. Speed 4/ 1 - 3 minutes.
- Add the caramel and two-thirds of the chocolate and mix speed 1/ 30 seconds - just enough to mix but not to whisk again.
- Add a layer of biscuits to the base of a glass dish.
- Add about a quarter of the cream mixture above the biscuits and spread it evenly.
- Add another layer of biscuits
- Add another layer of cream, and repeat until it's all finished.
- End on a layer of cream, and sprinkle the remaining chocolate
- Cover and refrigerate till it's ready to be eaten.
- Grate the chocolate
- Place the biscuits in a shallow glass dish
- Beat the double cream till it is stiff, then add most of the grated chocolate and caramel and stir in gently. If you beat it again, the cream will fall flat and won't set properly.
- Spoon a layer of the cream mixture on to the biscuits, then add another layer of biscuits, topped again with the cream. Repeat the process 3 or 4 times, depending on the depth of your dish.
- Finish with the cream mixture and sprinkle with chocolate.
- Place in the fridge for an hour to set, and keep refrigerated.