Chocolate and peppermint together are a magical Christmas match in heaven. During the holidays, I can’t get enough of it! I pair them together in hot cocoa, cheesecake and now french silk pie. This is THE holiday dessert I cannot wait to enjoy this Christmas, that’s if I can even have a slice left after my family tastes the magic I describe here.
The magic of this pie is not just in the chocolate and peppermint combination. It has a flaky and buttery crust, a smooth chocolate mousse filling spiked with peppermint extract and a lovely topping of fresh whipped cream garnished with crushed peppermint.
I found the original French Silk Pie recipe in the 16th Edition of Better Homes and Gardens Cook Book. I have tried quite a few recipes from this cookbook, and it has never failed me. I know I can trust the recipes to impress each and every time, and I know I can always find something that will appeal to me. With over 1200 recipes, there is something new and exciting to try each time I flip through the book. This pie is no exception.
I followed the recipe as written, however I added one 1/2 teaspoon of peppermint extract to the pie filling. It was perfectly refreshing. I also garnished the whipped cream with crushed peppermint. This is quite a gorgeous dessert that you can guarantee would be welcome on any holiday dessert table. If you are still confirming your menu, be sure to add this treat to it! You won’t regret it.
And don’t forget to buy your copy of BHG’s 16th Edition Cook Book just in time for the holidays. It is truly the gift that keeps on giving.
It’s pie season, so I thought I would try to capture the last of some summer berries in this Tri Berry Pie. Under that lattice topping are raspberries, blueberries and blackberries – all my favorites. Of course the filling can swapped out for whatever berries are in season for your area. You’ll just want to make sure to keep the ratios to a total sum of 5 cups.
As for the crust, it’s extremely easy to work. The nice thing about this is it doesn’t have to be chilled after rolling, although for easy handling, chilling it will help. And if you have never laid a lattice top down, check out the step-by-step photos here.
The thing to keep in mind is make sure your crust is lump free—and by that, I mean no patching near the end. You want it as smooth as possible. Otherwise when you bake it up, every wrinkle, lump or crack will show. See what I mean from my pictures—the pre-baked version looks pretty good. The baked version reveals the crust rolling could use a few more practices.
The good thing, it still tastes killer – perfect or not. To get started, click here for the recipe. Better yet—pick up the 16th Edition of Better Homes and Garden’s New Cook Book. It’s full of everyday recipes and cooking basics with step-by-step photos.
We are giving away five copies of the cook book this week. To enter, simply tell us in the comments below, “What Is Your Favorite Thing To Cook?” We will conduct a random drawing from the received entries to select the winners. You can see the official contest rules HERE.
Note: This contest has ended.
Over on my blog, Inspired by Charm, I’ve been sharing recipes in a series called A Year of Pie. So, when I saw one of BHG’s newest recipes for Peach and Blueberry Slab Pie, I knew I had to give it a try!
This particular recipe, is made with a store-bought crust. Even though I enjoy making pie crust, some days are crazy, and you want pie in a hurry. I mean, like, pie … right now. I also realize that some of you may be a bit intimidated by crust. Although nothing beats homemade, a store-bought crust is a good alternative.
One detail I love about this recipe is the unique crust. To give this crust a little something special, use a glass to create a scalloped edge. Simply go around the dough pressing the rim of the glass into the crust, making sure not to cut the whole way through. After removing the excess dough, you have a beautiful and unique crust.
That’s what I like about semi-homemade recipes. With just a little attention to detail, you can have something that looks like it took hours to make.
Beyond that, the rest is basic pie work. I love the combination of blueberries and peaches. Served warm with a big ol’ scoop of vanilla ice cream, you can’t go wrong. A delicious taste of summer!
You can get the full recipe for this Peach and Blueberry Slab Pie here.
Michael Wurm, Jr. – Inspired by Charm
I sometimes have the hardest time making dessert decisions. Should I have a milkshake or an ice cream float? Do I want cookies or brownies? And the one that always seems to get me stuck is the age old question (well maybe not age old but old enough) Pies or Crumbles?
For me, deciding on the filling was quite simple. I wanted strawberries and rhubarb. End of discussion.
The only issue was deciding on whether I wanted to make a pie or a crumble. There is nothing like the flaky buttery crust of a pie packed with gorgeous sweet fruit. However, I simply can’t resist the brown sugar sweetened crunchiness of crumbs browned over a deep dish of delicious filling.
After mulling over it a bit too long, I thought it would be cool if I just combined the two. Why choose? So that’s what I did. I found this Best-Ever Strawberry Rhubarb Pie and made the following changes:
- I halved the Rich Butter Pastry recipe so I would have just enough for the bottom pie crust.
- Next, I proceeded with making the strawberry rhubarb filling as is with no adjustments.
- Lastly, I made the crumble topping from Strawberry Raspberry Rhubarb Crumble recipe and added to the top. I baked the pie according to the original Best-Ever Strawberry Rhubarb Pie instructions and perfection happened!
This was so delightful and satisfied every single craving I thought I could ever have. It also settled once and for all the “this or that” debate. My new answer for any difficult dessert decisions in the future will be “this AND that”!
Hello again, Delish Dish-ers! Spring is in the air here at BHG. Finally the weather seems to be cooperating just in time for St. Patrick’s Day! Full disclosure, I am not Irish, but I grew up in a very Irish community in small town Illinois so I have full respect for this holiday. Really, I’m all for any holiday that I can wear green (I look really good in green). Here are some of my favorite St. Paddy’s Day recipes from the blogger community. Enjoy!
I hope your “Irish eyes are smiling” this holiday!
Bloggers, would you like your recipes to be included in our Friday Finds? Apply to be a BHG Insider here: BHG.com/BHGinsiders. And don’t forget to tweet at @BHG with your best recipes! We can’t wait to see!
Grace Wenzel, Social Media Editorial Assistant
Each year on my blog Inspired by Charm, I pick a food-related challenge. In 2013 I focused on yeast-based recipes. I’ve always had a fear of yeast, so last year I made breads, pizza dough, cinnamon rolls, and lots of other goodies. By the time December rolled around, I was happy to have produced some wonderful recipes and overcome my fear. With that challenge behind me, this year I decided to tackle pie.
When I was growing up, my maternal grandmother was in charge of the pies. And, of course, they were always fabulous. Several years ago my mom decided to learn the skill from my grandma. It took my mom a few attempts to nail the art of crust making, but now her pies are just as wonderful.
Since I’ve avoided making crust because I heard it can be tricky, I thought that this year would be the perfect time to master the skill. I started off my challenge with an apple pie. For my second pie, I decided to try a recipe from BHG. When I came across this Double Cherry Slab Pie (and instantly started salivating), I knew this would have to be my next creation. I was also happy to see that the crust was a little different from the first recipe I used. As you can imagine, there are several ways to make a crust. I’m hoping to try as many as possible to figure out what I like best.
So far, I’ve yet to have any major crust failures. One tip I picked up from this recipe is using wax paper to roll out the dough. This is especially helpful when it comes to transferring the dough to the pan. Since the crust is fairly large, the wax paper makes it easy as … er … pie.
After Graham Cracker Creme, berry pies are probably my favorite. As you can tell, I decided to swap out the cherries in the original recipe for a combination of blackberries, raspberries, and blueberries.
If I say so myself, the resulting pie was absolutely delicious. I mean, you can’t go wrong with sweet berries stuffed into a light and flaky crust. It’s truly magic for the mouth.
You can get the full recipe for this Slab Pie here. As I mentioned above, I adapted the filling of this pie to make it my own. For the mixed berry option, follow the following recipe adjustment:
7 cups fresh berries
1 1/4 cup granulated sugar
1/4 cup cornstarch
1 tablespoon lemon juice
In a large mixing bowl, combine berries, sugar, cornstarch, and lemon juice. Use this filling in place of the cherry filling listed in the recipe.
I also dusted the top of my pie with sanding sugar.
Happy baking, friends! (I’m off to have another slice of this deliciousness.)
Michael Wurm, Jr. – Inspired by Charm