Bobs Peppermint Pie Recipes

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FLUFFY PEPPERMINT PIE



Fluffy Peppermint Pie image

Enjoy this frozen pie made with peppermint candies - perfect for any holiday.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 5h55m

Yield 8

Number Of Ingredients 9

1 1/2 cups chocolate wafer cookie crumbs
2 tablespoons sugar
1/4 cup butter or margarine, melted
30 large marshmallows
1 can (14 ounces) sweetened condensed milk
2 cups whipping (heavy) cream
3 drops red food color
2 teaspoons peppermint extract
1/4 cup crushed hard peppermint candies

Steps:

  • Mix cookie crumbs, sugar and butter. Press evenly in bottom and up side of ungreased pie plate, 9x1 1/2 inches.
  • Place marshmallows and milk in large microwavable bowl. Microwave uncovered on High about 3 minutes, stirring once, until marshmallows are melted. Refrigerate about 25 minutes or until mixture mounds slightly when dropped from a spoon.
  • Beat whipping cream, food color and peppermint extract in chilled medium bowl with electric mixer on high speed until stiff. Stir marshmallow mixture until blended; fold into whipped cream. Fold in crushed candies. Mound mixture into crust. Cover and freeze about 5 hours or until frozen. Cover and freeze any remaining pie.

Nutrition Facts : Calories 655, Carbohydrate 81 g, Cholesterol 105 mg, Fiber 1 g, Protein 9 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 280 mg

EDY'S PEPPERMINT PIE



Edy's Peppermint Pie image

There's a slice of holiday fun for everyone. Scoop up the wintertime goodness and fill your plate with merry.

Provided by Edy's

Categories     Trusted Brands: Recipes and Tips     Edy's

Yield 8

Number Of Ingredients 6

20 OREO® (regular or mint) or other creme-filled cookies
2 tablespoons butter, melted
1 quart EDY'S SLOW CHURNED® Peppermint Ice Cream
1 (8 ounce) container whipped topping
Small candy canes, as needed
Chocolate syrup or hot fudge sauce, as needed

Steps:

  • In food processor, crush cookies into fine crumbs. In mixing bowl, stir together cookie crumbs and butter. With your fingers, press crumb mixture evenly onto bottom and sides of 9-inch pie plate. Place in freezer about 15 minutes or until firm.*
  • Meanwhile, place ice cream in refrigerator for about 15 minutes to soften. Scoop ice cream into crust and spread evenly with spatula. Pipe or spoon whipped topping around border of pie. Arrange small candy canes on top of pie. Place pie in freezer for several hours or until ice cream is firm.
  • To serve, cut pie into 8 wedges. Place each wedge on a dessert plate and drizzle with chocolate syrup or hot fudge sauce, if desired.

PEPPERMINT PARTY PIE



Peppermint Party Pie image

This cool, easy, yummy pie with the combination of chocolate and mint always goes fast! It's perfect for Christmas or New Year's and a great way to get rid of those leftover candy canes. Variations include adding instant coffee instead of peppermint sticks for a mocha flavor, adding 3 tablespoons creme de menthe and 2 tablespoons creme de cocoa for a grasshopper pie, or adding Dutch chocolate mix for a double chocolate pie.

Provided by sarahiswright

Categories     Desserts     Pies

Time 2h50m

Yield 8

Number Of Ingredients 6

12 chocolate sandwich cookies, crushed
2 tablespoons melted butter
24 large marshmallows
⅔ cup milk
¼ cup crushed peppermint candy canes, or more to taste
1 cup heavy whipping cream

Steps:

  • Mix cookie crumbs and butter together in a bowl; press into a pie plate. Refrigerate pie crust until chilled, at least 30 minutes.
  • Heat marshmallows and milk together in a saucepan over medium-low heat until melted and smooth, 5 to 10 minutes. Remove from heat and cool. Fold crushed peppermint candy into marshmallow mixture.
  • Beat cream in a glass or metal bowl using an electric mixer until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed should curl over slightly. Fold whipped cream into marshmallow mixture; pour into pie crust. Chill until set, at least 2 hours.

Nutrition Facts : Calories 306.4 calories, Carbohydrate 37.4 g, Cholesterol 50 mg, Fat 17.2 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 9.5 g, Sodium 132.7 mg, Sugar 24.2 g

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