Peppermint French Silk Pie

Chocolate and peppermint are a match made in heaven. Silky chocolate mousse that is spiked with peppermint, a flakey piecrust and fluffy homemade whipped cream, all topped with peppermint candy bits. The perfect dessert to serve at any holiday get together.


  • 1 pie crust (9”)
  • 3 ounces unsweetened chocolate, melted and cooled
  • 1 cup butter, softened
  • 1 cup sugar
  • 1 teaspoon peppermint extract
  • 4 pasteurized eggs
  • 1 cup heavy cream
  • 1⁄3 cup powdered sugar
  • 1⁄2 teaspoon vanilla


  • Preheat oven to 450ºF. Press piecrust into a 9” pie plate. Prick the bottom and sides with a fork. Bake for 9-11 minutes, until golden brown. Let cool completely.
  • In a stand mixer beat butter for 2 minutes, until fluffy. Gradually add the sugar, continuing to beat until light and fluffy. Mix in cooled chocolate and peppermint.
  • Add the eggs, one at a time. Beat on medium-high for 2 minutes after each addition. It should be light and fluffy when you are done.
  • Pour chocolate mixture into cooled pie shell. Place in fridge while you prepare the whipped cream.
  • In a large bowl, beat heavy cream until soft peaks begin to form. Add powdered sugar and vanilla. Beat until stiff peaks. Spread whipped cream over chocolate layer. Garnish with shaved chocolate.
  • Let sit in the fridge for 2 hours before serving.
  • Store leftover pie in the fridge.