Put the butter and chocolate in a heat proof bowl, then place the bowl over a pot with an inch of steaming, simmering water. Stir it occasionally until it has all melted, then set aside to cool (but not harden).

Mix together the cream, milk, sugar, salt, dark cocoa powder, egg yolks, and flour. Pour the cream and milk mixture into the cooled chocolate and butter, then add the vanilla and peppermint extracts. Whisk all of the ingredients together until the mixture is smooth and cohesive. Fold in the chopped peppermint bark, then pour the filling into the baked pie crust.

Bake for 30-35 minutes, or until the filling is set with a slight jiggle in the center. Remove from the oven and place it in the refrigerator to cool completely.

Once the pie has cooled, top with the whipped cream, then gently press in the pie crust snowflake (directions below) if using. Sprinkle with extra chopped peppermint bark and candy cane. Chill until ready to serve.

The pie will keep up to a week without whipped cream on top, or 2-3 days with whipped cream.

To Make the Snowflake Pie Crust:

Roll out a sheet of pie crust, then cut out a snowflake with a well floured cookie cutter. Place it on a parchment lined baking sheet and brush with a beaten egg. Bake for 15-20 minutes, or until the crust is golden brown and flaky. Remove it from the oven and allow the snowflake to cool before handling.

To Make the Whipped Cream:

Place the cold whipped cream in a cool mixing bowl and beat it with an electric hand mixer until it is thick enough to create soft peaks. Add the powdered sugar and vanilla extract, then continue to beat until the cream is thick enough to make medium-stiff peaks.