Save

1K
Print

2K
Pinterest

0
Email

394
Facebook

0

Peppermint Mocha French Silk Pie

(1)

1 reviews

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

Pinterest

0
Facebook

0
Save

1K
Email

394
Print

2K

Try These Next

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.

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

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

*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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 510
Calories from Fat: 310

% Daily Value

Total Fat: 35g; 54%
Saturated Fat 20g 99% Trans Fat 1g
Cholesterol: 160mg; 53%
Sodium: 370mg; 15%
Total Carbohydrate: 45g; 15%
Dietary Fiber 1g 3% Sugars 31g
Protein: 4g

% Daily Value*:

Vitamin A: 15%; 15%
Vitamin C: 0%; 0%
Calcium: 2%; 2%
Iron: 4%; 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 Choice

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

Comments + Recipe Twists

Pillsbury

Top Navigation

Secondary Navigation