Peppermint Mocha French Silk Pie

This updated version of the classic French Silk Pie is sure to be a hit with coffee and peppermint lovers. Using pasteurized eggs eliminates food safety concerns and allows everyone to enjoy this classic dessert.

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  • prep time 50 min
  • total time 2 hr 50 min
  • ingredients 8
  • servings 8
 

Ingredients

1
Pillsbury™ refrigerated pie crust, softened as directed on box
1/2
cup semisweet chocolate chips
1
cup butter, softened (do not use margarine)
1
cup sugar
1
teaspoon peppermint extract
3
tablespoons instant espresso coffee powder or granules
4
pasteurized eggs*
Sweetened whipped cream, finely chopped chocolate chips or crushed peppermint candies, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
  • 2 In small microwavable bowl, microwave chocolate chips 30 seconds; stir. Continue to microwave in 15-second increments until chocolate is melted; cool. In large bowl, beat butter with electric mixer on medium speed until fluffy. Gradually beat in sugar until light and fluffy. Beat in cooled chocolate, peppermint extract and coffee powder until well blended.
  • 3 Add eggs 1 at a time, beating on high speed 2 minutes after each addition; beat until mixture is smooth and fluffy. Pour into cooled baked shell. Refrigerate 2 hours before serving. Garnish with remaining ingredients as desired. Cover and refrigerate any remaining pie.
  • 1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
  • 2 In small microwavable bowl, microwave chocolate chips 30 seconds; stir. Continue to microwave in 15-second increments until chocolate is melted; cool. In large bowl, beat butter with electric mixer on medium speed until fluffy. Gradually beat in sugar until light and fluffy. Beat in cooled chocolate, peppermint extract and coffee powder until well blended.
  • 3 Add eggs 1 at a time, beating on high speed 2 minutes after each addition; beat until mixture is smooth and fluffy. Pour into cooled baked shell. Refrigerate 2 hours before serving. Garnish with remaining ingredients as desired. Cover and refrigerate any remaining pie.

EXPERT TIPS

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Expert Tips

*Pasteurized eggs are uncooked eggs that have been heat-treated to kill bacteria that can cause food poisoning and gastrointestinal distress. Because the eggs in this recipe are not cooked, be sure to use pasteurized eggs. They can be found in the dairy case at large supermarkets.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
510
(
Calories from Fat
310),
% Daily Value
Total Fat
35g
35%
(Saturated Fat
20g,
20%
Trans Fat
1g
1%
),
Cholesterol
160mg
160%;
Sodium
370mg
370%;
Total Carbohydrate
45g
45%
(Dietary Fiber
1g
1%
  Sugars
31g
31%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
0%;
Calcium
2%;
Iron
4%;
Exchanges:
0 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.