unsweetened baking chocolate
eggs, well beaten
well crushed peppermint candy, separated
graham cracker crust
- Melt unsweetened chocolate and chocolate chips together. Set aside and let cool slightly.
- Cream together butter and sugar. Gradually beat in eggs, then beat in melted chocolate and fold in 1/3 cup peppermint candy.
- Pour mixture into prepared crust and refrigerate 3-4 hours or overnight.
- Whip cream and spread over pie before serving, garnish with remaining crushed peppermint candies.