Chocolate Peppermint Silk Pie

This Chocolate Peppermint Silk Pie takes a fun twist on my original recipe for a festive version. Peppermint extract and crushed candy canes are added for just the right amount of minty flavor. It is so irresistibly delicious!

There are three elements to this Chocolate Peppermint Silk Pie: the chocolate crust, chocolate peppermint filling, and whipped cream topping.

You'll get started by making the chocolate crust first followed by the filling. The filling will be added to the crust and chilled for several hours before being topped with whipped cram and crushed peppermint and chopped chocolate.

A FEW NOTES BEFORE WE GET STARTED

• Room Temperature Ingredients:
  • Butter: It’s important that the butter is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
  • Eggs: You also want to make sure that the eggs are at room temperature to ensure that they are properly incorporated. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they become room temperature.
• Measuring Your Ingredients:
  • I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.

Blend chocolate cookies (filling included) in a food processor or blender until they are a fine, sandlike consistency. Add in melted butter and blend until the crumbs start to clump together.

Using a small measuring cup sprayed with cooking spray, carefully press the crumbs into a pie shell until they cover the base and sides of the pie shell. Chill until needed.

Melt chocolate in a double boiler or microwave. If using a microwave, melt in a microwave safe bowl for 15 seconds at a time, stirring in between until it is fully melted. Set aside.

Using a double boiler or a heatproof bowl over a pan of water (water cannot touch the bottom of the bowl), combine the eggs and sugar. Stir constantly until a candy thermometer reaches 160º. Pour through a sieve into a bowl and let cool.

While the egg mixture cools, use a stand mixer or handheld mixer and a whisk attachment to whip the heavy cream on medium-high until somewhat stiff peaks have formed. Set aside.

Using a stand mixer with a paddle attachment and clean bowl, blend the butter on medium speed until light and fluffy. Add the egg mixture, melted chocolate, and peppermint extract, scraping down the sides of the bowl as needed. Continue to mix on medium speed for about 2 minutes.

Scrape down the sides of the bowl before gently folding in the whipped cream. You can do so by adding half, scraping around the sides and bottom of the bowl and carefully cutting through the mixture. Repeat this as the whipped cream continues to disappear into the chocolate. Add the rest of the cream and repeat, but be careful not to over mix or flatten the mixture.

Gently pour the chocolate mixture on top of the cookie crust and place plastic wrap directly over it. Chill for 4-6 hours until firm.

Once your pie is well chilled and you are ready to serve it, combine heavy cream and sugar in a medium sized bowl. Mix on medium-high with a handheld or stand mixer until somewhat stiff peaks have formed.

Remove the plastic wrap from the pie and if needed use the back of a spoon to gently smooth out the top of the chocolate to remove any lines from the plastic wrap. Carefully pile whipped cream on top of the pie and use an offset spatula or spoon to spread it out evenly. Top with chopped chocolate and crushed peppermint. Enjoy!

Print