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.
To start, you’re going to need to make the crust. You’ll need flour, table salt, shortening, and ice water.
Combine flour and salt in a medium-sized bowl. Measure out 1/3 cup of shortening.
Cut the shortening into small cubes…
Add the shortening to the flour mixture…
and cut it in with two knives or a pastry blender until you get pea-sized pieces.
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 shape big enough to cover the bottom of a 9″ pie crust that’s about 1/8” thick.
Carefully transfer the crust into a 9” pie plate.
Trim the edges and shape as desired.
Prick the bottom of the pie crust…
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.
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.
Stir the melted chocolate
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.
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
and crush with a meat mallet or a rolling pin)
and shave a dark or semi-sweet chocolate bar with a vegetable peeler.
top with peppermint whipped cream (recipe below), crushed peppermint candies and chocolate shavings.
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.
Peppermint French Silk Pie
This Peppermint French Silk Pie is perfect for holiday parties (or any time!)Ingredients
- CRUST
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- 1/3 cup+ 1 Tbsp. Crisco Butter Flavored Shortening
- Ice water about 1/4 cup
- FILLING
- 1 ½ sticks salted butter softened at room temperature
- 1 cup granulated sugar
- 3 ounces unsweetened baking chocolate melted
- 1 ½ teaspoons vanilla extract
- 1 teaspoon peppermint extract
- 3 large pasteurized eggs
- 1/3 cup shaved chocolate curls
- 1/3 cup crushed peppermint candies
- PEPPERMINT WHIPPED CREAM
- 1 c. whipping cream
- 1/3 c. powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
Instructions
- 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 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
- 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.
- 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.
- 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!
- *See nutrition information for fat and saturated fat content.
Nutrition
Serving: 8gDid You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!This post was sponsored by Crisco, but recipes, ideas, photos, and opinions are our own.
