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Alison Silberberg

Silberberg Pepperment Pie

Thanksgiving has always been my favorite holiday. A lot of preparation went into this holiday at our house, and it was always joyful. Members of our extended family joined us, and we often played some touch football on the front lawn. There were about 25 or more family members who enjoyed the feast, and after we finished dinner, neighbors and friends came over to enjoy our dessert spread, including our beloved Chocolate Peppermint Pie. There was so much demand for this particular pie, we made two of these each year. Thanksgiving was always full of laughter and is a treasured memory for me. I feel very blessed.
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Servings: 0
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Bake and cool the 9-inch pie shell.
  2. 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.
  3. Stir the following dry ingredients together in a bowl: 1½ cups of sugar, ½ cup of flour, 1 large pinch of salt 
  4. When the chocolate has melted, add the dry ingredients to the milk/chocolate mixture. 
  5. Stir for about 5 minutes over low heat until thickened.
  6. Add 2 tablespoons of butter. Stir until blended.
  7. Add 3 beaten egg yolks and 1 tablespoon of vanilla.
  8. Put the chocolate mixture into the baked pie shell. Refrigerate.
  9. Prepare whipped cream until stiff (or use prepared whipped cream or Cool Whip).
  10. Take peppermint sticks and crush and finely chop them into very small pieces using a Cuisinart.
  11. After the pie has chilled thoroughly, cover it with a generous portion of the freshly made whipped cream. 
  12. Sprinkle the crushed peppermint over the whipped cream.
  13. Keep the pie chilled until ready to serve. Best if made 24 hours in advance of serving. Enjoy!Pie Filling Pie ToppingsPie Assembly 

Notes

This is a photo of my mother, Barbara Silberberg, my father, Al Silberberg, and my uncle, Erwin Schwartz, at Thanksgiving. The beloved Chocolate Peppermint Pie is on the dining table, and my father is enjoying a slice. It is divine. 
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