TRADITIONAL BRITISH MINCE PIE
Steps:
- Gather the ingredients.
- Place the flour, butter, and salt into a large clean bowl.
- Rub the butter quickly into the flour with your fingertips until the mixture resembles rough sand.
- Stir the egg into the mixture using a cold knife.
- Add the cold water, a teaspoon at a time, and stir until the mixture binds but is not sticky.
- Wrap the dough in plastic wrap and chill for a minimum of 15 minutes and up to 30 minutes.
- Gather the ingredients.
- Preheat the oven to 400 F / 200 C / Gas Mark 6. Choose a muffin or bun tin for the size of the tart you want. Choose from a standard 12-cup muffin tin down to small canapé size. The number of pies will depend on the size of the tin you use.
- Dust a work surface lightly with a little flour and roll out 2/3 of the pastry to 1/8 inch thick. Cut circles to line the cups of your tin; don't worry if the pastry doesn't come to the very top.
- Fill the pastry-lined tins 2/3 full with mincemeat.
- Roll out the remaining pastry to the same thickness and cut smaller circles to fit as lids on the tarts or, to be decorative, cut stars or other fancy shapes.
- Dampen the edges of the tart bases with a little cold water and press the lids on. Make a small hole in the surface of each pie with a small sharp knife to allow the steam to escape.
- Bake in the preheated oven for 20 minutes (15 minutes if making canapé-sized ones), or until golden brown.
- Let cool and sprinkle with the confectioners' sugar.
- Serve and enjoy.
Nutrition Facts : Calories 292 kcal, Carbohydrate 36 g, Cholesterol 37 mg, Fiber 2 g, Protein 4 g, SaturatedFat 8 g, Sodium 123 mg, Sugar 13 g, Fat 15 g, ServingSize 12-18 servings, UnsaturatedFat 0 g
MINT CHOCOLATE PIE
"Your guests will be requesting the recipe after one bite of this fluffy and refreshing pie," promises Laurie Bourgeois of New Bedford, Massachusetts. "It doesn't take much time to prepare, yet it tastes as though you spent hours in the kitchen."
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, beat cream and sugar until soft peaks form. In a large bowl, combine the milk, extract and food coloring if desired. Add pudding mixes beat for 2 minutes or until thickened. Fold in cream mixture and chocolate chips. , Pour into pastry shell. Refrigerate for 3 hours or until set.
Nutrition Facts : Calories 523 calories, Fat 38g fat (22g saturated fat), Cholesterol 95mg cholesterol, Sodium 325mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 1g fiber), Protein 5g protein.
BREATH MINT PIE
Provided by Guy Fieri Bio & Top Recipes
Categories dessert
Time 3h15m
Yield 12 servings
Number Of Ingredients 7
Steps:
- In saute pan, heat butter over medium-low heat until softened. Remove from heat, add cookie crumbs to pan and stir until butter is evenly distributed through the crumbs.
- Line a "half sheet" size pan (approximately 13 by 18 by 2 inches deep) with plastic wrap. Spread half the cookie crumb mixture over the plastic.
- With a mixer on lowest speed (or by hand), combine ice cream and mint candy, mixing slowly and trying to avoid breaking up the mints.
- Pour the ice cream mixture over the cookie crumbs and spread gently throughout the pan, trying not to break the cookie crumb base. Top evenly with remaining cookie crumb mixture, cover with plastic wrap and re-freeze for a few hours.
- Cut into 12 triangular pieces, by cutting in half lengthwise, then thirds crosswise, and cutting each resulting rectangle into right triangles. Serve each triangle topped with whipped cream, chocolate syrup, and mint sprigs.
BREATH MINT PIE
Steps:
- In saute pan heat butter on medium heat. Add cookie crumbs and mix until butter is evenly distributed.
- Line a half sheet pan with plastic wrap, and cover the bottom of the pan with half of the crumb mixture.
- In mixer on lowest speed add ice cream and mint candy. Slowly mix together, trying not to break the mints open.
- Pour the mixture onto the cookie crumbs and gently spread throughout pan, trying not to break the crumb base. Once evenly distributed, add remaining cookie crumb mixture, cover with plastic wrap and refreeze.
- Cut into 12 triangular pieces, garnish with whipped cream, chocolate sauce and mint sprig.
FRENCH CHOCOLATE MINT PIE
Provided by Nancy Arum
Categories dessert, side dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Combine cookie crumbs with butter and press into 8-inch pie plate or springform pan. Bake at 325 degrees for 10 minutes. Cool.
- Cream butter and sugar until mixture is light. Add chocolate and eggs and beat till fluffy. Mix in mint extract and fill cooled pie shell and chill overnight.
- Beat cream, sugar and vanilla until stiff peaks form. Pipe around edge, using a pastry bag. Sprinkle nuts over cream.
Nutrition Facts : @context http, Calories 440, UnsaturatedFat 11 grams, Carbohydrate 33 grams, Fat 33 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 17 grams, Sodium 140 milligrams, Sugar 23 grams, TransFat 1 gram
GIRL SCOUT THIN MINT PIE
I got this recipe from a friend on Facebook. Simple and delicious, as if we need another way to eat thin mint cookies!
Provided by MJMommy13
Categories Pie
Time 5m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Remove 10 cookies and set aside.
- Crush or process remaining cookies, then mix them with the butter. Press firmly onto bottom and up side of 9-inch pie plate.
- Pour milk into large bowl. Add both boxes of pudding mix and beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.).
- Spoon out 1 1/4 cup of pudding into another bowl and stir in peppermint extract. Pour peppermint pudding mixture over crust. To remaining pudding mix, add in 1 cup of whipped topping. Spread the pudding/whipped topping layer of the mint layer.
- Chop remaining cookies and combine them with about 2 ½ cups (doesn't have to be precise) whipped topping. Spread this mixture over the top. The pie might look kind of messy at this point, so clean up the edges.
- Chill for 4 hours or until set.
- To garnish, place remaining whipped topping in a plastic zipper bag. Snip off a corner of the bag (about ½ inch up from corner) and squeeze whipped topping around sides decoratively.
- To make thin zig-zags, pour COLD chocolate syrup into a small zipper bag. Snip a very, very tiny cut off the bottom corner and drizzle away!
Nutrition Facts : Calories 312.7, Fat 22.9, SaturatedFat 14.3, Cholesterol 78.7, Sodium 169.3, Carbohydrate 25.6, Fiber 1.1, Sugar 10.4, Protein 3.5
CHRISTMAS MINT PIE
My husbands family tradition. His aunt has a secret recipe pie that apparently no one is allowed to have the recipe to. I asked his mom for it and she said "She won't even give it to ME, why would she give it to YOU?!! Well hahaha, jokes on all of them after intensive internet searching I found what I believe is the "secret" recipe! LOL
Provided by avalontwilightdesig
Categories Pie
Time 3h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- Set aside 2 tablespoons cookie crumbs for garnish. In a small bowl, combine remaining crumbs with enough hot water to make crumbs spreadable. Spread over the graham cracker crust; set aside.
- In a large bowl, beat cream cheese until fluffy. Beat in the sugar, milk and extract until smooth. Fold in whipped topping.
- If food coloring is desired, divide mixture in half and add coloring to one half. Alternately spoon mounds of plain and colored mixture into crust; swirl with a knife. Sprinkle with reserved cookie crumbs. Cover and refrigerate for 3 hours or until firm.
Nutrition Facts : Calories 303.4, Fat 19.7, SaturatedFat 10.2, Cholesterol 12.5, Sodium 230.8, Carbohydrate 30.7, Fiber 0.4, Sugar 21.4, Protein 2.5
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