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Peppermint-French Silk Pie Squares

(1)

1 reviews

25 min prep time
3 hr 15 min total time
7 ingredients
24 servings

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This rich and fluffy no-bake filling is festive and delicious for the holidays. Make ahead of time and garnish with chocolate and peppermint candies before serving.

Ingredients

1: Pillsbury™ refrigerated pie crust, softened as directed on box

6: oz unsweetened baking chocolate (from two 4-oz boxes), coarsely chopped

1 1/2: cups butter, softened

2: cups sugar

1: teaspoon peppermint extract

1 1/2: cups fat-free egg product

1: container (8 oz) frozen whipped topping, thawed

Steps

1 Heat oven to 450°F. Unroll crust; place in ungreased 13x9-inch (3-quart) rectangular baking dish. Press crust in bottom, cutting to fit; moisten seams with finger dipped in water, and press seams firmly to seal. Press any remaining dough into dough in center of dish, using same method. DO NOT PRICK CRUST. Bake 11 to 13 minutes or until golden brown. Cool completely on cooling rack, about 35 minutes.
2 Meanwhile, microwave chocolate in small microwavable bowl uncovered on High 1 to 2 minutes, stirring every 30 seconds, until chocolate can be stirred smooth; cool 10 minutes. In large bowl, beat softened butter and sugar with electric mixer on medium speed about 3 minutes or until light and fluffy.
3 Beat in peppermint extract and chocolate. Gradually beat in egg product on high speed about 3 minutes or until light and fluffy. Spread evenly over cooled crust.
4 Refrigerate uncovered about 2 hours or until set. Spread whipped topping evenly on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining squares.

1 Heat oven to 450°F. Unroll crust; place in ungreased 13x9-inch (3-quart) rectangular baking dish. Press crust in bottom, cutting to fit; moisten seams with finger dipped in water, and press seams firmly to seal. Press any remaining dough into dough in center of dish, using same method. DO NOT PRICK CRUST. Bake 11 to 13 minutes or until golden brown. Cool completely on cooling rack, about 35 minutes.
2 Meanwhile, microwave chocolate in small microwavable bowl uncovered on High 1 to 2 minutes, stirring every 30 seconds, until chocolate can be stirred smooth; cool 10 minutes. In large bowl, beat softened butter and sugar with electric mixer on medium speed about 3 minutes or until light and fluffy.
3 Beat in peppermint extract and chocolate. Gradually beat in egg product on high speed about 3 minutes or until light and fluffy. Spread evenly over cooled crust.
4 Refrigerate uncovered about 2 hours or until set. Spread whipped topping evenly on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining squares.

Expert Tips

For an extra-festive look, top this dessert with crushed peppermint candies and chopped additional unsweetened baking chocolate. To crush candies, place in small resealable plastic bag, and crush with rolling pin or hammer.

Use a sharp-tipped knife to cut these squares, wiping blade with a paper towel as necessary, to keep pieces looking company-ready!

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Square

Calories: 290
Calories from Fat: 170

% Daily Value

Total Fat: 19g; 29%
Saturated Fat 12g 59% Trans Fat 0g
Cholesterol: 30mg; 11%
Sodium: 170mg; 7%
Total Carbohydrate: 25g; 8%
Dietary Fiber 1g 6% Sugars 18g
Protein: 3g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 8%; 8%

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;

Carbohydrate Choice

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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