December 16, 2014

Peppermint French Silk Pie

Peppermint French Silk Pie | The Naptime Chef

This month, more than any other, I find myself carrying desserts all around town. Whether it is homemade dessert sauces for friends, or a gorgeous pie for a mid-December luncheon, there is always a reason to serve up something sweet. One of the treats I’ve been revisiting this season is French Silk Pie. It is so easy to make – no baking! – and always tastes amazing. Some people get concerned about it since the eggs aren’t baked, but I have a special trick for dealing with that.

I always make sure I use super fresh eggs. And, whenever possible, I use Davidson’s Safest Choice® Eggs. They are pasteurized in an all-natural, gentle water bath pasteurization process to eliminate the risk of Salmonella. Using Davidson’s really gives me piece of mind since I know the eggs in this pie will never be heated.

Regular French Silk Pie is just chocolate but I gave this version a hint of Christmas by adding a few drops of peppermint extract and topping it with crushed candy canes. It looked festive and tasted absolutely delicious. No better thing to serve at the end of a beautiful holiday luncheon with friends!

(Disclosure: This post is sponsored by Davidson’s Safest Choice Eggs. The recipe and photographs expressed are wholly my own. Thank you for supporting the sponsors that make The Naptime Chef possible.)

Peppermint French Silk Pie

Rating: 51

Prep Time: 30 minutes

Total Time: 30 minutes

Yield: 1 9-inch pie

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Ingredients

  • 1 chocolate cookie crust
  • 1 cup unsalted butter, softened
  • 1 cup superfine sugar
  • 6 ounces unsweetened chocolate, melted and cooled
  • 1 teaspoon vanilla extract
  • ¼ teaspoon peppermint extract
  • 4 large eggs
  • 1 ½ cups whipping cream
  • 4 tablespoons powdered sugar
  • 2 teaspoons crushed candy cane

Instructions

  1. In the bowl of an electric mixer fitted with a paddle attachment cream the butter and sugar until very light and fluffy. Add the cooled chocolate, vanilla, and peppermint extract and beat well for 2 more minutes, keeping the mixture fluffy and light.
  2. Add 2 eggs to the chocolate mixture beat on high for 5 minutes. The mixture will become voluminous and light brown in color. Add the remaining two eggs and beat well for an additional 5 minutes. It should stay light and fluffy.
  3. Use a spatula to gently spread the chocolate mixture into the pie crust, taking care not to press out too much air. Lightly cover the pie with plastic wrap and chill for 6 hours or up to 2 days.
  4. Before serving, beat the cream and powdered sugar until light and fluffy. Spread it evenly over the top of the pie and top it with the crushed candy cane. Slice and serve.
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