Peppermint French Silk Pie
A crisp crust holds a luxuriously smooth chocolate peppermint French silk filling, crowned with fluffy peppermint whipped cream and sprinkled candy-cane crunch for a festive, show-stopping pie.
Servings servings
Equipment
Ingredients
Crust
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ⅓ cup + 1 tablespoon butter flavored shortening we recommend Crisco
- ¼ cup ice water
Filling
- 1 ½ sticks salted butter softened to room temperature
- 1 cup granulated sugar
- 3 ounces baking chocolate, unsweetened melted
- 1 ½ teaspoons vanilla extract
- 1 teaspoon peppermint extract
- 3 large eggs, pasteurized this pie is not baked, so it is vital the eggs are pasteurized
- ⅓ cup shaved chocolate curls
- ⅓ cup crushed peppermint candies
Peppermint Whipped Cream
- 1 cup whipping cream
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
Instructions
Crust
- Combine flour and salt in a medium-sized bowl.
- Add shortening in small cubes. Cut shortening with two knives or a pastry blender until you get pieces that are pea-sized.
- Sprinkle ice water by about a teaspoon at a time over the flour/shortening mixture.
- Gently turn the dough with your fingers so it gets exposed to the water. You’re NOT mixing, just trying to moisten all of the flour/shortening mixture. Gradually, all of the flour mixture will be moistened. Gently pat the dough into a ball (It should come together easily but not be sticky).
- Wrap in plastic wrap and keep in the fridge until you’re ready to use.
- Heat oven to 450°F. Roll the dough into a circle that’s about ⅛” thick. Carefully transfer the crust into a 9” pie plate. Trim the edges and shape as desired.
- Pierce the bottom of the pie crust and bake for 10-12 minutes or until golden brown. Remove from oven and allow to cool completely.
Filling
- Cream the 1 ½ sticks of butter, vanilla, peppermint extract and granulated sugar until light and fluffy (about 2 minutes) in a large mixing bowl or the bowl of a stand mixer.
- Add the melted chocolate and mix until combined.
- Add 1 egg and beat for 5 minutes. Add second egg and beat for another 5 minutes, and then add the third egg, beating for another 5 minutes. Scrape down the sides if necessary
- Scrape the chocolate filling into the pie crust using a rubber spatula. Carefully cover with plastic wrap and refrigerate for at least 4 hours.
- When ready to serve, top with peppermint whipped cream, crushed peppermint candies and chocolate shaving.
Peppermint Whipped Cream
- Combine whipping cream, powdered sugar, vanilla, and peppermint extract in a large bowl. With an electric hand mixer, beat whipping cream until soft peaks form. Serve immediately with Chocolate-Peppermint French Silk Pie.
Nutrition
Calories: 417kcal, Carbohydrates: 33g, Protein: 4g, Fat: 31g, Saturated Fat: 16g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 94mg, Sodium: 212mg, Potassium: 113mg, Fiber: 2g, Sugar: 21g, Vitamin A: 704IU, Vitamin C: 0.1mg, Calcium: 32mg, Iron: 2mg
Calories: 417kcal
Cost: $10
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