Peppermint Bark Silk Pie |Cooking With Amanda

December is quite possibly my favorite month of the entire year.

Obviously, because Christmas. Christmas is wonderful for all kinds of reasons (Jesus) but would it be wrong of me to say that I'm particularly thrilled that it falls at the END of the month?

I have to think that whoever made this decision had small children who were often annoying and badly behaved. Because milking Santa Claus all month long is a lifesaver, particularly during these cold winter months when children are cooped up indoors. I make calls to Santa almost daily, and it's a special kind of magic.

"What, Santa? I can't hear you. Lucy's running around the living room throwing water bottles at the dog, hang on a second. What? No she actually doesn't own any reindeer poop, why are you asking? Oh. Good idea!" Then Lucy cries and is well behaved for the rest of the day.

I never claimed to be a perfect parent. I just work with what I'm given, people. WE ALL HAVE ROOM FOR PERSONAL GROWTH IN OUR HEARTS.

I realize that Christmas is all about candy, cookies, and fudge, but right now I'm proposing that we bring pie to the front of the dessert train. Particularly this Peppermint Bark Silk Pie, because it is quite possibly the best pie I've ever eaten.

If you've had traditional French Silk Pie, you're familiar with the buttery, silky, chocolate filling that it's known for. This pie has just that, but with white chocolate instead.

I used a chocolate pie crust as a base, added lots of crushed mints for minty flavor and cool crunch, and added a topping of chocolate ganache.

I'm not even kidding – it's incredible. Smooth and silky and buttery and minty perfection. This recipe does use raw eggs, so if you're uncomfortable with that, buy the pasteurized kind – they usually come in a carton.

Enjoy!

Print Save

Peppermint Bark Silk Pie Recipe

Embed

Ingredients

For the Crust:

36 oreos, finely crushed
7 tablespoons salted butter, melted

For the Filling:

4 ounces white chocolate, melted
1 cup salted butter, softened
1 1/4 cups granulated sugar
1/2 teaspoon pure vanilla extract
4 large eggs
36 peppermint candies, crushed
2 ounces semisweet chocolate, finely chopped

For the Ganache:

1/4 cup semisweet chocolate chips
1/4 cup heavy cream
2 tablespoons light corn syrup
10 peppermint candies, crushed

Directions

For the Crust:

In a large bowl, combine crushed Oreos and melted butter until thoroughly combined.
Press into a 9-inch springform pan, going up the sides.
Refrigerate for one hour.

For the Filling:

In the bowl of your mixer using the whisk attachment, beat butter sugar until fluffy (1 or 2 minutes). Add melted white chocolate and vanilla and beat until combined.
Turn your mixer to high speed and add one egg, beating for 5 minutes.
Continue with each of the eggs, beating for 5 minutes after each addition.
Fold in crushed peppermint candies and chocolate pieces.
Once the pie filling is well mixed, spoon it into your prepared shell and refrigerate for at least two hours.

For the Ganache:

In a microwave-safe bowl, heat chocolate chips and heavy cream for about a minute and a half, stopping to stir every 30 seconds.
Add light corn syrup and stir until smooth.
Let cool to room temperature, then pour over pie and sprinkle with peppermint pieces.