Baking instructor, Nancy Burgeson, shares her recipe for a minty, French silk pie. Just in time for St. Patrick’s Day!
If you are interested in taking a class from Nancy, click here for more information.
Nancy’s Peppermint French Silk Pie
1 baked and cooled deep dish pie shell (use own homemade or prepared store-bought crust)
1 cup unsalted butter (room temperature)
1-1/2 cups granulated sugar (use fine sugar or regular sugar and process in food processor)
½ cup good quality baking chocolate (melted and cooled)
4 Pasteurized eggs
1 tsp. Peppermint extract
2 cups Cool Whip or fresh whipping cream, whipped
1 tsp. peppermint extract
Andes Crème De Menthe Baking Chips
1. Prepare pie crust, bake and cool.
2. Cream butter and sugar together. Blend in the melted chocolate and extract. Add eggs one at a time beating at medium mixer speed for 5 minutes each.
3. Pour into pie shell and chill for 4 hours or overnight.
4. Using either cool whip or fresh whipping cream, add 1 teaspoon of peppermint extract and stir to combine. Spread over chilled pie and decorate with Andes mint candies.
Nancy’s Favorite Pie Crust
1-1/4 cups lard
3 cups all-purpose flour
1 tsp. salt
1 egg, beaten
1/3 cup water or milk
1 tbsp. vinegar
1. Cut shortening into the flour and salt until mixture is about the size of small peas.
2. Combine the liquid ingredients and add to flour mixture all at once blending just until moistened.
3. Do not over mix or crust will be tough.
4. Gather into 2 balls, cover and refrigerate until ready to use. Keeps in refrigerator for about 2 weeks.
5. This recipe will make 2 9-inch crusts.