Candy Cane Ganache Pie

To make crust, heat oven to 325 degrees F (170 degrees C). In medium bowl stir together crushed Chocolate Sandwich Cookies (24) and Butter (4 Tbsp) until well mixed. Press on bottom and up sides of 9-inch pie plate. Bake for 10 minutes. Cool completely; set aside.

To make ganache, in 1-quart saucepan heat Kemps Heavy Whipping Cream (1/2 cup) over medium heat until bubbles start to form around the edge. Remove from heat; stir in Semi-Sweet Dark Chocolate (2/3 cup) until completely melted. Poor evenly over bottom of cooled crust. Refrigerate at least 1 hour or until set.

To make candy cane layer, in large mixer bowl beat Kemps Heavy Whipping Cream (2 cups) until stiff peaks form; set aside. In small mixer bowl combine Powdered Confectioners Sugar (1 cup), Cream Cheese (1 cup) and Peppermint Extract (2 Tbsp). Beat at low speed, scraping bowl often, until smooth and creamy. Gently stir into whipped cream until thoroughly combined; stir in crushed Candy Cane (1/2 cup). Spread over ganache. Refrigerate at least 2 hours or overnight.

Just before serving garnish with drizzle of Chocolate Syrup (to taste) and crushed Candy Canes (to taste).