½ cup of butter.
3 ounces of chopped unsweetened chocolate.
Pastry for a single-crust pie.
3 lightly beaten eggs.
1 ½ cups of sugar.
½ cup of all purpose flour.
1 tsp of vanilla.
1 cup of mint-flavor semisweet chocolate pieces or 1 cup of semisweet chocolate chips and ½ tsp of peppermint extract.
Crushed candy canes.
Over low heat, cook and stir the butter and chocolate to melt in a small saucepan.
In a large bowl, mix together the eggs, sugar, flour and vanilla then add in the melted chocolate and chocolate pieces.
In a 9 inch pie dish, prepare the pastry for a single-crust pie then pour in the filling.
In a preheated oven to 350° bake for 55 minutes until the filling is evenly puffed and the edge of the filling is slightly cracked.
Let cool on a wire rack for 20 minutes then top with whipped cream and mini candy canes.