2 1/2 cups butter
1 cup white sugar
2 eggs
2 cups all-purpose flour
1 teaspoon peppermint extract
1 teaspoon lemon juice
2 cups whipped cream
1 teaspoon lemon zest
1/4 cup butter
1 recipe pastry for a 9 inch double crust pie
Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch serving dish or toaster oven rack.
Spread butter in the bottom of the prepared pan. Place tablespoons of sugar into the center of each pastry circle. Pour in the eggs, one at a time, beating frequently with a spoon. Arrange the flour against bottom and sides of pie pan. On each side spoon the beaten egg mixture followed by the 2 cups of melted butter. Arrange the pie crust over the top of 2 large baking sheets.
Bake in preheated oven for 25 minutes. Reduce oven temperature to 325 degrees F (165 degrees C), or under in 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) for 2 hours.
For the filling: Place milk chocolate drippings on bottom and sides of pie dish. Top with whipped cream and lemon zest. Press cherry juice all the way to the tip of each cup. Serve pie warm or chilled.
For the topping: Cream cheese and 1/4 cup butter ish/ evaporated milk. Mix with cool whip, then transfer cream cheese mixture into dutch oven.