Peppermint French Silk Pie

Peppermint French Silk Pie – a rich, decadent and chocolate French Silk Pie that is flavored with peppermint for a fun twist! It is topped with whipped cream and peppermint candy for the perfect festive dessert.

This post is sponsored by Imperial Sugar. All thoughts and opinions are 100% my own.

French Silk Pie is probably one of my all time favorite pies. I grew up having it from Baker’s Square in the Mid-West, which I am not sure is still in business. When I first got married I learned how to make it at home, and it is so much better!

A homemade French Silk pie is so rich and creamy, and a chocolate lovers’ dream! This uses just a little bit of peppermint extract to give it a festive twist, but is still the same pie you know and love!

 

Raw Eggs

French Silk Pie gets its name because it is such a silky and smooth pie. Part of how it gets that is the raw eggs. You use pasteurized eggs, so they are 100% safe to eat! You can either buy pasteurized eggs in the store, or I have 2 ways you can do it at home!

Some recipes you will see saw they don’t contain raw eggs, because they have you go through the pasteurization process as part of the recipe. But it is still using “uncooked” eggs in the traditional sense. Which is perfectly safe if you heat them to the right temperature to kill any bacteria.

How To Pasteurize Eggs

Stovetop– fill a pot with water to cover the eggs. Slowly bring the temperature of the water up to 140º F. Let the eggs sit in the water for 3.5 minutes, then remove and run under cold water. This will ensure the eggs have gotten to a high enough temperature to kill any bacteria. Just be careful not to get them too hot or the eggs will scramble in the shell and you will not have a silky smooth pie.

Sous Vide – If you have a sous vide device, then you can easily use it to pasteurize eggs! Set the temperature to 135º F and let the eggs it in the water for 75 minutes.

Yes the time and temperature are different depending on the methods. Basically it has to do with the amount of time something sits at that temperature how much and how fast bacteria is affected. Cooks Illustrated does a much better job explaining why and the science behind it if you are curious.

What You’ll Need

• Butter – I always use unsalted butter in baking
• Granulated Sugar – I used Imperial Sugar in this recipe
• Eggs
• Unsweetened Chocolate
• Peppermint Extract
• Powdered Sugar – I used Imperial Sugar in this recipe
• Heavy Cream
• Vanilla Extract
• Peppermint Candy
• Pie Crust

How To Make Peppermint French Silk Pie

1. Using an electric stand mixer start by creaming your butter until it is nice and smooth and creamy.
2. With your mixer on gradually pour in the sugar and beat well until it is nice and fluffy, this could take a full 2 minutes, be patient!
3. Mix in the melted chocolate and peppermint until it is well combined, be sure to scrape down the sides as necessary.
4. Add in the eggs, 1 at a time, beating on medium high for 2 minutes after each addition. You want to fully incorporate the eggs and incorporate enough air for the pie to be light and fluffy.
5. Pour the chocolate mixture into your prepared pie crust and place in the fridge.
6. Make your whipped cream by whisking the heavy cream until you have soft peaks. Add in the powdered sugar and vanilla and beat until stiff peaks.
7. Spread the whipped cream over the chocolate layer and sprinkle with crushed peppermint candy.
8. Let the pie set in the fridge for 4 hours before slicing to serve.

Storage

This pie is stored in the fridge. Place in an airtight container or cover with plastic wrap and it will last for 4-5 days.

You can definitely Make Ahead to bring to an event the next day or even two days later. If you are using candy canes or peppermint start candy, it is best to sprinkle those on top the day you serve. They tend to “melt” or bleed a little bit as it sits.

Recipe Tips

• Use good quality chocolate. The chocolate is what really shines through with this pie, so you want to make sure to use something that really tastes good.
• Make sure your butter is nice and soft when you start the pie. You need the sugar to really blend in with the butter and be fully incorporated so your pie is silky smooth. If you try to take a shortcut and mix for less time or start with colder butter, your pie may be gritty.
• Don’t skimp on beating the eggs. I realize that 2 minutes per egg, for 4 eggs is 8 minutes. But you want that much time. This makes your pie silky smooth and light and airy. So don’t cut it short and think it is good enough.

More Delicious Pie Recipes

• Lemonade Pie
• Death By Chocolate Pie
• Candy Cane Pie
• Jello Pie
• Peanut Butter Cream Pie
• Kool-Aid Pie
• Vanilla Caramel Pie
• Gooey Brownie Pie

Continue to Content

Yield: 12

Peppermint French Silk Pie

Print

Peppermint French Silk Pie - a rich, decadent and chocolate French Silk Pie that is flavored with peppermint for a fun twist! It is topped with whipped cream and peppermint candy for the perfect festive dessert.

Prep Time 30 minutes

Additional Time 4 hours

Total Time 4 hours 30 minutes

Ingredients

Peppermint French Silk Pie

• 1 9-inch pie crust baked
• 3 oz unsweetened chocolate, melted and cooled
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 teaspoon peppermint extract
• 4 whole large pasteurized eggs

Peppermint Whipped Cream

• 1 cup heavy cream
• 1/3 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract

Garnish

• Crushed peppermint candies

Instructions

1. Using an electric stand mixer start by creaming butter until it is smooth and creamy.
2. Gradually pour in sugar and beat until fluffy. This could take a full 2 minutes, be patient!
3. Mix in melted chocolate and peppermint until well combined, scraping down the sides as necessary.
4. Add in eggs, 1 at a time, beating on medium-high for 2 minutes after each addition. You want to fully incorporate eggs and incorporate enough air for pie to be light and fluffy.
5. Pour chocolate mixture into prepared pie crust and place in fridge.
6. Make peppermint whipped cream by whisking heavy cream until you have soft peaks. Add in powdered sugar, vanilla, and peppermint extract and beat until stiff peaks.
7. Spread whipped cream over chocolate layer and sprinkle with crushed peppermint candy.
8. Let pie set in the fridge for 4 hours before slicing to serve.

Notes

I used Imperial Sugar for this recipe

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 418Total Fat 31gSaturated Fat 18gTrans Fat 0gUnsaturated Fat 11gCholesterol 125mgSodium 93mgCarbohydrates 30gFiber 2gSugar 21gProtein 5g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.

Did you make this recipe?

Please leave a comment on the blog or share a picture on social media!

I created a fun group on Facebook,and I would love for you to join us! It’s a place where you can
share YOUR favorite recipes, ask questions, and see what’s new at Dinners, Dishes and Desserts (so that you never miss a new recipe)!

Be sure to follow me on Instagram and
tag #dinnersdishes so I can see all the wonderful DINNERS, DISHES, AND DESSERTS
recipes YOU make!

Be sure to follow me on my social media, so you
never miss a post!

Facebook | Twitter | Pinterest | Instagram 

Did you know there is a Dinners,
Dishes, and Desserts SHOP? Lots of different E-Books for sale. Or you can buy me a
coffee to say thanks!

.

• Author
• Recent Posts

Follow me

Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

Follow me

Latest posts by Erin S (see all)

• Chocolate Bread - May 3, 2024
• Air Fryer Chicken Burger - May 1, 2024
• Ritz Churro Bites - April 30, 2024