To start, you’re going to need to make the crust. You’ll need flour, table salt, shortening, and ice water.Combine flour and salt in a medium-sized bowl. Measure out 1/3 cup of shortening.
Cut the shortening into small cubes…
Add the shortening to the flour mixture…
and cut it in with two knives or a pastry blender until you get pea-sized pieces.
Sprinkle ice water by about a teaspoon at a time over the flour/shortening mixture. Gently turn the dough with your fingers so it gets exposed to the water. You’re NOT mixing, just trying to moisten all of the flour/shortening mixture. Gradually, all of the flour mixture will be moistened. Gently pat the dough into a ball (It should come together easily but not be sticky).
Wrap in plastic wrap and keep in the fridge until you’re ready to use. Heat oven to 450°F. Roll the dough into a shape big enough to cover the bottom of a 9″ pie crust that’s about 1/8” thick.
Carefully transfer the crust into a 9” pie plate.
Trim the edges and shape as desired.
Prick the bottom of the pie crust…
and bake for 10-12 minutes or until golden brown. Remove from oven and allow to cool completely. To make the filling, you’ll need 1 1/2 sticks of softened butter, sugar, melted unsweetened chocolate, vanilla extract, peppermint extract, and 3 pasteurized eggs.
Cream the 1 1/2 sticks of butter, vanilla, peppermint extract and granulated sugar until light and fluffy (about 2 minutes) in a large mixing bowl or the bowl of a stand mixer.
Stir the melted chocolate
and add to the butter/sugar mixture. Mix until combined. Add 1 egg and beat for 5 minutes. Add second egg and beat for another 5 minutes, and then add the third egg, beating for another 5 minutes. Scrape down the sides if necessary Scrape the chocolate filling into the pie crust using a rubber spatula.
Carefully cover with plastic wrap and refrigerate for at least 4 hours. When ready to serve, crush some peppermint candies (place them in a zip-top bag and crush with a meat mallet or a rolling pin)
and shave a dark or semi-sweet chocolate bar with a vegetable peeler.
top with peppermint whipped cream (recipe below), crushed peppermint candies and chocolate shavings.
Peppermint Whipped Cream: Combine whipping cream, powdered sugar, vanilla, and peppermint extract in a large bowl. With an electric hand mixer, beat whipping cream until soft peaks form. Serve immediately with Chocolate-Peppermint French Silk Pie.
