peppermint mocha french silk pie

Name: Peppermint Mocha French Silk Pie
Prep time: 50 min
Cook time: 10 min
Yield: 8
Cuisine: American
Ingredients: 1 - bottom pie crust. homemade or purchased; 1/2 cup(s) semisweet chocolate chips; 1 cup(s) butter, softened (do not use margarine); 1 cup(s) sugar; 1 teaspoon(s) peppermint extract; 3 tablespoon(s) instant espresso coffee powder or granules; 4 - eggs; - sweetened whipped cream, finely chopped chocolate chips or crushed peppermint candies, if desired

Photo and recipe from: http://www.pillsbury.com

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

It's a hit hit with coffee and peppermint lovers. This recipe recommends the use of pasteurized eggs. Pasteurized eggs are eggs that have been pasteurized in order to reduce the risk of food-borne illness in dishes that are not cooked or are only lightly cooked. They may be sold as liquid egg products or pasteurized in the shell. Personally I have never seen them but I live deep in the boonies where folks have never heard of eggplant and are terrified of curry. If you can get em', use em'.

yield 8 (minimum 2 hrs chill time)

prep time 50 Min

cook time 10 Min

method Refrigerate/Freeze

Ingredients For peppermint mocha french silk pie

1

bottom pie crust. homemade or purchased
1/2 c

semisweet chocolate chips
1 c

butter, softened (do not use margarine)
1 c

sugar
1 tsp

peppermint extract
3 Tbsp

instant espresso coffee powder or granules
4

eggs
sweetened whipped cream, finely chopped chocolate chips or crushed peppermint candies, if desired

How To Make peppermint mocha french silk pie

1
Heat oven to 450°F. Make pie crust and using a 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.
3
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.
4
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.
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