With a rich and creamy chocolate pie filling hinted with peppermint and smooth as silk, this Peppermint French Silk Pie recipe is an absolutely must have during the holiday season! If you love Chocolate and Peppermint during the holiday season, definitely try this Peppermint One Bowl Brownies recipe, Chocolate Pound Cake with Peppermint Ganache, Chocolate Cupcakes with Peppermint Buttercream and Peppermint Chocolate Pie!
The BEST Holiday Pie: Peppermint French Silk Pie Recipe
When I hit 30 years old a few years ago, chocolate became a weekly essential to ensure good manners and overall polite behavior. I am 90% positive and sweet in social situations and chocolate makes up the other 10% when necessary.
My happiness percentage increases to about 95% during the Christmas season, but I still need my chocolate to make up the 5% difference. A slice of this Peppermint French Silk Pie each day definitely put a smile on my face and kind words in my mouth.
What is French Silk Pie?
The pie gets its name from the texture of the chocolate mousse. The texture was considered silky smooth. That’s why this pie received this name.
It has origins in France which is why it gets that French tag first. It is crucial that each bite of this pie is indeed smooth and “silky”. The texture is why it gets that incredible name.
How to Make French Silk Pie
Start with my perfect pie crust for this recipe. The pie filling for French silk pie is chocolate mousse, which is normally topped with whipped cream.
Next you will begin with the filling ingredients. The key components of those are:
- Heavy whipping cream
- Semisweet Chocolate
- Egg Yolks
- Peppermint Extract
To create the filling, you will combine the whipping cream, chocolate, sugar, and butter over heat and continue to stir until the chocolate completely melts and is smooth.
Once the chocolate is smooth, you will need to add the egg yolks but you will need to temper them!
Tip on tempering: You will stir a tiny bit of the hot chocolate mixture into the eggs and whisk quickly. This will help bring the eggs up to temperature.
This will allow you to add the eggs to the chocolate mixture without them scrambling and ruining the chocolate mousse mixture.
Cook and stir over medium-low heat about 5 minutes or until mixture is slightly thickened and begins to bubble. Remove from heat.
The magic of this peppermint French silk pie recipe is not just in the chocolate. It has a flaky and buttery crust, a smooth chocolate mousse filling spiked with peppermint extract and a lovely topping of fresh whipped cream garnished with crushed peppermint.
Other Pie Recipes that are amazing like this Peppermint French Silk Pie Recipe
If you like this Peppermint French Silk Pie, you’ll definitely love some of my other pie
- BROWN SUGAR CHESS PIE
- CANDY BAR FUDGE PIE
- SWEET POTATO PIE
- SWEET POTATO CHESS PIE RECIPE
- VANILLA BUTTERMILK PIE RECIPE
*Did you make this recipe? Please give it a star rating and leave comments below!*
Peppermint French Silk Pie
With a rich and creamy chocolate pie filling hinted with peppermint and smooth as silk, this Peppermint French Silk Pie recipe is an absolutely must have during the holiday season!Print Pin Rate
Servings: 8 servings
For the Pie Pastry:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup shortening
- 1/4 cup butter cut up, or shortening
- 1/4 cup cold water
For the Peppermint French Silk Pie:
- 1 cup whipping cream
- 6 ounces semisweet chocolate pieces 1 cup
- 1/3 cup sugar
- 1/3 cup butter
- 2 larg egg yolks lightly beaten
- 3 tablespoons creme de cacao or whipping cream
- 1/2 teaspoon peppermint extract
- Garnish: Whipped cream and peppermint pieces
- In a medium bowl stir together flour and salt. Using pastry blender, cut in shortening and butter until pieces are pea size.
- Sprinkle 1 tablespoon of the water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together.
- On a lightly floured surface use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter.
- Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it.
- Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the plate's edge. Crimp edge as desired.
For the Peppermint French Silk Pie:
- Preheat oven to 450 degrees.
- Prick bottom and sides of pastry with a fork. Line pastry with a double thickness of foil. Bake for 8 minutes; remove foil. Bake for 6 to 8 minutes more or until golden. Cool on a wire rack.
- Meanwhile, in a medium heavy saucepan combine whipping cream, semisweet chocolate pieces, sugar, and butter. Cook and stir over low heat about 10 minutes or until chocolate is melted. Remove from heat. Gradually stir about half of the hot mixture into egg yolks. Return egg yolk mixture to saucepan. Cook and stir over medium-low heat about 5 minutes or until mixture is slightly thickened and begins to bubble. Remove from heat. (Mixture might appear slightly curdled.) Stir in creme de cacao or whipping cream and peppermint extract.
- Place saucepan in a bowl of ice water and let stand about 20 minutes or until mixture stiffens and becomes hard to stir, stirring occasionally.
- Transfer chocolate mixture to a large mixing bowl. Beat with an electric mixer on medium to high speed for 2 to 3 minutes or until light and fluffy. Spread chocolate mixture in pastry shell. Cover and chill for 5 to 24 hours. To serve, top with whipped cream.
Make sure you properly temper the eggs. You will need to whisk these eggs carefully with the chocolate mixture so they don't scramble.
Calories: 552kcal | Carbohydrates: 38g | Protein: 5g | Fat: 42g | Saturated Fat: 23g | Cholesterol: 131mg | Sodium: 282mg | Potassium: 172mg | Fiber: 2g | Sugar: 16g | Vitamin A: 1005IU | Vitamin C: 0.2mg | Calcium: 49mg | Iron: 2.6mg
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Five stars! This pie was delicious and pretty straightforward to make. The instructions are well written. I think that if you don’t have creme de menthe, you need to increase the peppermint extract. I did put a little extra extract in, but will either get some creme de menthe next time or add even more extract (up to a teaspoon?). Off to try more of your recipes!