As y’all might already know, our friend, and former mayor of Alexandria, Allison Silberberg married us. We affetionately call her Rabbi! Here’s a treasured family recipe for Chocolate Peppermint Pie & picture she shared with us! xxx
Silberberg Pepperment Pie
- 1 9 inch pie shell
- 1½ cups milk
- 3 squares semi-sweet chocolate
- 1½ cups sugar
- ½ cup flower
- 1 large pinch salt
- 2 T butter
- 3 beaten egg yolks beaten
- 1 T vanilla whipped cream
- 2 large pepperment sticks or a dozen small (2 or 3 inches in height) candy cane peppermint sticks
- Bake and cool the 9-inch pie shell.
- Using a double boiler, heat the following until the chocolate is melted while stirring constantly: 1½ cups of milk, 3 squares of semi-sweet chocolate.
- Stir the following dry ingredients together in a bowl: 1½ cups of sugar, ½ cup of flour, 1 large pinch of salt
- When the chocolate has melted, add the dry ingredients to the milk/chocolate mixture.
- Stir for about 5 minutes over low heat until thickened.
- Add 2 tablespoons of butter. Stir until blended.
- Add 3 beaten egg yolks and 1 tablespoon of vanilla.
- Put the chocolate mixture into the baked pie shell. Refrigerate.
- Prepare whipped cream until stiff (or use prepared whipped cream or Cool Whip).
- Take peppermint sticks and crush and finely chop them into very small pieces using a Cuisinart.
- After the pie has chilled thoroughly, cover it with a generous portion of the freshly made whipped cream.
- Sprinkle the crushed peppermint over the whipped cream.
- Keep the pie chilled until ready to serve. Best if made 24 hours in advance of serving. Enjoy!Pie Filling Pie ToppingsPie Assembly
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