PEPPERMINT MOCHA FRENCH SILK PIE
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'.
Provided by Annacia * @Annacia
Categories Pies
Number Of Ingredients 8
Steps:
- 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.
- 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.
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