Peppermint French Silk Pie

Village Inn makes candy cane French silk pie around Christmas, and it makes me believe that Santa does love me.

There are no Village Inns in New York, to my infinite sadness.

So I made my own.

And it was awesome.

It was my first pie, and I've totally caught the bug. Now I will make ALL THE PIES.

So, recipe.


Crust:
1 1/2 cups gluten free flour
1/2 teaspoons salt
1 stick unsalted butter
4 - 6 tablespoons cold milk

Preheat the oven to 400. Mix flour and salt, cut in butter. Add milk, one tablespoon at a time. Everything should be moist but sticky. Transfer to a pie pan, and form a crust along the bottom and sides of the pan. It will slide down the sides, so make sure to overcompensate there.

Bake for 15-20 minutes, and then let cool.


Filling:
1/2 cup butter
1/4 cup white sugar
1/2 cup bittersweet chocolate chips
1/4 cup mint chocolate chips (or just extra chocolate chips and peppermint)
1/2 teaspoon vanilla extract
1/2 teaspoon mint extract
2 eggs

Melt chocolate chips-- in a double broiler if you're snazzy, in the microwave if you're not a tool. For microwave melting, go in 30 second increments, stirring in-between. Let the melted chocolate hang out when you're done.

Cream the butter and gradually add sugar with a mixer until well-blended. Stir in the melted chocolate, add vanilla. Crack and mix one egg in at a time, beating 5 minutes on medium speed each time.

Add mixture to cooled pie crust.




Whipped Cream:
1 cup chilled heavy cream
2 tablespoons confectioner's or powdered sugar
Crushed candy cane and chocolate chunks for flair :)

You'll want to wait on this until you're going to serve-- otherwise it gets sad and deflated. Whisk heavy cream and sugar until it comes to stiff peaks.

Spread, fluff, add flair, and dig in.


It's the most wonderful time of the year...


- Jezebel