For the Cream Cheese Layer- Beat softened cream cheese in a standing mixer until smooth. Add sugar, peppermint and whipping cream and mix on high until light and fluffy, scraping down sides of bowl halfway through. Once mixed, pour evenly into pre-baked pie shell. Place in refrigerator while preparing chocolate layer.
For Chocolate Layer- Chop chocolate bar and butter into small pieces, set aside. Place milk, peppermint, cornstarch, egg yolks, salt and sugar in a large saucepan over medium heat, whisking consistently until thickened- approximately 7-8 minutes. Add chocolate and butter, take off of heat and continue whisking until chocolate and butter are melted and completely incorporated. Pour evenly over cream cheese layer and refrigerate for at least 12 hours.Note: Be very careful to take pudding off of heat once it is thickened. If pudding becomes too thick whisk in a tablespoon at a time more of milk until desired consistency is achieved.
For Whipped Cream Layer- Place whipping cream, peppermint and sugar in chilled medium bowl mixing bowl. Beat with hand mixer on medium speed for 2-3 minutes or until stiff peaks form. Spoon on top of chocolate layer. Garnish with chocolate shavings and crushed peppermint candies. Serve immediately.
*Please use as much organic products as possible and grass-fed organic dairy*