Peppermint French Silk Pie

I’m excited to be teaming up with Crisco®, as a Crisco Creator, to help inspire home cooks with new recipe ideas and cooking and baking tips.

Ever since I was a kid, I have been a sucker for chocolate and peppermint (more specifically, together.) Cookies? Good. Ice cream? Good. Brownies? Absolutely. I will happily eat chocolate and peppermint all year long. However, I realize most people don’t share my year-round chocolate-peppermint madness. But. Holiday pie? Peppermint French Silk Pie at your Christmas Eve potluck? I think most people can hop on board that train of festivity.

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I’m a dyed-in-the-wool maker of pie crusts with shortening–that’s how I learned to do it, that’s how I recommend people do it. I just think you get the most reliable, tender, flaky results when you use it. For this crust (actually, always), I’m using Crisco® All-Vegetable Shortening Butter Flavored Baking Sticks. Because no one wants to wash shortening out of measuring cups. They’re easy to use and packaged in a measurable stick.  And if you need help with your holiday baking this year, the Crisco® Pie & Baking Hotline is a great one-stop resource. Just call 1-877-367-7438 for real-time expert advice and tips for all your baking needs.

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To start, you’re going to need to make the crust. You’ll need flour, table salt, Crisco® shortening sticks, and ice water. peppermint french silk pie Combine flour and salt in a medium-sized bowl. Measure out 1/3 cup of shortening (hands-down my favorite thing about the sticks–no more shortening in measuring cups!)

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Cut the shortening into small cubes…

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Add the shortening to the flour mixture…

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(Just FYI: Crisco® shortening is a great alternative to butter, with zero grams trans-fat per serving.)

and cut it in with two knives or a pastry blender until you get pea-sized pieces.

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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).

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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 shape big enough to cover the bottom of a 9″ pie crust that’s about 1/8” thick.

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Carefully transfer the crust into a 9” pie plate.

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Trim the edges and shape as desired.

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Prick the bottom of the pie crust…

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and bake for 10-12 minutes or until golden brown. Remove from oven and allow to cool completely.

To make the filling, you’ll need 1 1/2 sticks of softened butter, sugar, melted unsweetened chocolate, vanilla extract, peppermint extract, and 3 pasteurized eggs.

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Cream the 1 1/2 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.

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Stir the melted chocolate

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and add to the butter/sugar mixture. 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.

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Carefully cover with plastic wrap and refrigerate for at least 4 hours. When ready to serve, crush some peppermint candies (place them in a zip-top bag peppermint french silk pie-16 and crush with a meat mallet or a rolling pin)

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and shave a dark or semi-sweet chocolate bar with a vegetable peeler.

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top with peppermint whipped cream (recipe below), crushed peppermint candies and chocolate shavings.

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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.

  1. Peppermint French Silk Pie
    Serves 8
    This Peppermint French Silk Pie is perfect for holiday parties (or any time!)
    Write a review
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    Ingredients
    1. CRUST
    2. 1 ¼ cups all-purpose flour
    3. ½ teaspoon salt
    4. 1/3 cup+ 1 Tbsp. Crisco Butter Flavored Shortening
    5. Ice water (about 1/4 cup)
    6. FILLING
    7. 1 ½ sticks salted butter, softened at room temperature
    8. 1 cup granulated sugar
    9. 3 ounces unsweetened baking chocolate, melted
    10. 1 ½ teaspoons vanilla extract
    11. 1 teaspoon peppermint extract
    12. 3 large pasteurized eggs
    13. 1/3 cup shaved chocolate curls
    14. 1/3 cup crushed peppermint candies
    15. PEPPERMINT WHIPPED CREAM
    16. 1 c. whipping cream
    17. 1/3 c. powdered sugar
    18. 1 teaspoon vanilla extract
    19. ½ teaspoon peppermint extract
    Instructions
    1. COMBINE flour and salt in a medium-sized bowl.
    2. ADD shortening in small cubes. Cut shortening with two knives or a pastry blender until you get pieces that are pea-sized.
    3. SPRINKLE ice water by about a teaspoon at a time over the flour/shortening mixture.
    4. 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).
    5. WRAP in plastic wrap and keep in the fridge until you’re ready to use.
    6. HEAT oven to 450°F. Roll the dough into a circle that’s about 1/8” thick. Carefully transfer the crust into a 9” pie plate. Trim the edges and shape as desired. Price 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
    1. CREAM the 1 1/2 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.
    2. ADD the melted chocolate and mix until combined.
    3. 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
    4. 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
    1. 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.
    2. Go to Crisco.com to find baking tips and inspiration for your next cooking and baking adventure! You can also search #CriscoCreators on social media to see what my fellow Crisco Creators have been whipping up!
    3. *See nutrition information for fat and saturated fat content.
    Our Best Bites http://ourbestbites.com/
     This post was sponsored by Crisco, but recipes, ideas, photos, and opinions are our own.

25 comments

  1. I always use shortening for my pie crusts – I’ve tried other recipes and ingredients over the years, but nothing else comes out as perfectly crispy and flaky, letting the pie fillings shine.

    As an alternative to using pre-measured sticks of shortening, I measure mine by weight. The conversion from tablespoons to grams is on the package label, so I measure it in grams. I have a post-it note with the conversions in my pie cookbook so I don’t have to do math every time I bake a pie. I put a piece of plastic wrap on my kitchen scale and then there’s no messy shortening clean-up needed.

  2. This looks so good. I love chocolate and peppermint. Also, all I could think of after your post intro was Joey eating Rachel’: Thanksgiving trifle. Cake? Good. Jam? Good. Meat? Goooood.

  3. Looks delicious! Is there no concern for raw eggs in the filling? Raw eggs scare me a little. Educate me please! 😉

  4. I was planning on making your French Silk pie for Thanksgiving but just noticed this crust is different than that one. Which crust would you recommend?

    1. Either one–this is a totally straightforward classic pie crust, so if you want to mix it up a little, use the other one; this is a great one to have in your arsenal, though!

  5. Could you use stabilized whipped cream and top the pie with it and the Peppermint and chocolate shavings and then refrigerate? Or would that not be an option?

    1. You could do the stabilized whipped cream and chocolate, but I’d wait to top it with the peppermint candies until right before you serve it. Hope that helps!

  6. Yum! My husband’s family always makes a French Silk Pie in a merengue crust and my family always did Oreo or graham cracker crust, good to know a regular crust works well too! Also, I’ve been fantasizing about making it into a mint version. Thanks!

  7. I always have trouble rolling out the dough. It sticks to my counter and makes a bad transfer to the pie plant. What do you use to roll out the dough on? Thanks.

    1. Sprinkle a little flour onto a nonstick surface (A silicone baking mat or parchment paper will do the trick) and just be mindful of how it’s sticking to the surface. If it seems to be sticking, add a little more flour and keep turning the dough regularly. Hope that helps!

  8. Tell me more about the chocolate shavings. You list it as an ingredient but it’s not like they can just be bought at a store. 🙁
    What size chocolate bar do you use? Did you use milk chocolate? How are shavings made? Cold chocolate bar or can it be room temp?

    1. To make chocolate shavings you can use any kind of chocolate bar you want. Do not use a cold bar, it needs to be room temp or just barely warm. I place mine on top of my fridge where it’s just slightly warmer for about 5 minutes. Then just use a vegetable peeler and peel slices of chocolate off. It will curl as you go. Hope that helps!

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