Peppermint-French Silk Pie Squares


  • 1 refrigerated pie crust, softened as directed on box 
  • 6 oz unsweetened baking chocolate (from two 4-oz boxes), coarsely chopped
  • 1 1/2 cups butter, softened
  • 2 cups sugar
  • 1 teaspoon peppermint extract
  • 1 1/2 cups fat-free egg product
  • 1 container (8 oz) frozen whipped topping, thawed


1_ Heat oven to 450°F. Unroll crust; place in ungreased 13x9-inch (3-quart) rectangular baking dish. Press crust in bottom, cutting to fit; moisten seams with finger dipped in water, and press seams firmly to seal. Press any remaining dough into dough in center of dish, using same method. DO NOT PRICK CRUST. Bake 11 to 13 minutes or until golden brown. Cool completely on cooling rack, about 35 minutes.

2_ Meanwhile, microwave chocolate in small microwavable bowl uncovered on High 1 to 2 minutes, stirring every 30 seconds, until chocolate can be stirred smooth; cool 10 minutes. In large bowl, beat softened butter and sugar with electric mixer on medium speed about 3 minutes or until light and fluffy.

3_ Beat in peppermint extract and chocolate. Gradually beat in egg product on high speed about 3 minutes or until light and fluffy. Spread evenly over cooled crust.

4_ Refrigerate uncovered about 2 hours or until set. Spread whipped topping evenly on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining squares.