- Preheat oven to 425ºF. Line a sheet of parchment paper over prepared crust weighing down the crust, with dried beans or spoons. Bake 15 min.
- In a medium-sized heat-safe mixing bowl, combine eggs and sugar. Rest bowl over pot filled with water on low heat. Constantly beat egg mixture on low speed until it reaches 160ºF. Remove the bowl from the heat and stir as it cools.
- Add peppermint extract and melted chocolate. Gradually beat in cubes of butter. Gradually fold in whipped cream.
- Carefully spoon filling into prepared pie crust and chill for at least 2 hours. Garnish with whipped cream, shaved chocolate, and crushed peppermints.