This Peppermint Bark Sugar Cookie Pie is a delicious, festive dessert that is perfect for holiday entertaining and SO easy to make. Peppermint, dark chocolate, and sugar cookie-how could you go wrong?!
Move oven rack to middle position and preheat to 325 degrees F. Lightly spray 9-inch pie plate with nonstick cooking spray.
In a large bowl, use handheld beaters to combine sugar cookie mix, butter, egg, and peppermint extract. Beat until the dough comes together and is cohesive, about 1-2 minutes.
Using your hands, fold in 4 crushed candy canes (about ¼ cup). Press cookie dough into prepared pie plate, and bake 35-40 minutes, or until edges are golden brown and center is set but jiggles slightly when shaken. Move pie plate to wire rack and cool completely about 90 minutes.
In a heat-proof bowl melt chocolate in the microwave at 50% power for 30 seconds. Stir and repeat until chocolate is melted. Pour chocolate over pie and smooth into even layer.
Sprinkle with remaining 2 chopped candy canes. Place pie in the fridge so the chocolate can set, about 60 minutes. 30 minutes before serving take pie out of the fridge. Slice and serve!