PEPPERMINT MOCHA FRENCH SILK PIE

PEPPERMINT MOCHA FRENCH SILK PIE image

Yield 8

Number Of Ingredients 8

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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:

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. 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. 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.