Christmas Cookie Pie

Prepare your tart pan with light pan spray/grease & a parchment paper liner Preheat the oven to 350°F Crush the candy cakes in a food processor or in a ziploc bag with a small hammer Cream the vegan butter and both sugars with the paddle attachment until light and fluffy. (About 3 -5 minutes) Meanwhile mix the hot water and ground flax in a small bowl and let stand to thicken Combine the flax paste with the vanilla extract & mint extract together and add to the creaming mixture on medium speed Stop the mixer every so often and scrape the sides and bottom of the bowl. Then whip it on high speed to emulsify for 10 seconds Sift the flour, baking soda and salt together, then add to the mixer all at once and mix on low speed just until combined. Do not over mix. Add in the chocolate chips and crushed candy canes and mix to combine well. Press the dough evenly into the tart pan Bake immediately in a preheated 350°F oven for approximately 25-35 minutes or until light golden browned and when you press the center gently it is not noticeable liquid or raw, but firm & jiggly It is better to err on the side of less baked than over baked or your cookie pie will be dry and crispy rather than cake-like & chewy Once it comes out of the oven take a small knife or spatula & run it along the edges to loosen it and ensure that it will come out of the pan once it is fully cooled The candy canes have a tendency to stick to the pan making it near impossible to remove! Prepare the ganache icing and once the cookie is cool, remove it from the pan and pour the ganache over top Decorate with more candy canes & vegan sprinkles