Directions

1. Using a large bowl with a hand mixer or stand mixer, add egg yolks and ¼ cup sugar. Beat together on high until thick and pale, about 3-5 minutes.

2. Gently fold in the chocolate mixture and peppermint extract. Set aside.
   

3. Using a clean bowl and clean beaters (Tip: I like to wipe out with a little vinegar soaked paper towel to help remove any oil + give you strong egg whites), add the egg whites and rest of the sugar. Whip until you reach stiff peaks.
   

4. Working in batches, fold in part of the egg white mixture into the chocolate mixture. Lightly mix together until everything is combined.

5. Using the same egg white bowl and beaters, whip cream until soft peaks form. Continue to then fold this into the chocolate mixture.
   

6. Pour the filling into the baked pie crust, cover then refrigerate for 1.5 hours.
   

Bring it all together

1. Using a hand mixer, place topping ingredients into a large bowl and whip until soft peaks form.
   

2. Serve pie cold with a large dollop of whipped cream topping and sprinkle with candy canes / sprinkles.