Cool Peppermint Pie Recipes

PEPPERMINT PARTY PIE

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.

COOL PEPPERMINT PATTIE PIE

Steps:

• Place peppermint patties in a microwave-safe bowl and add milk.
• Microwave high (100%) 30-45 seconds.
• Stir until candy is melted and mixture is smooth.
• Cool 5 minutes.
• Fold in non-dairy whipped topping.
• Spread into crust.
• Cover and place in freezer for at least and hour.

COOL PEPPERMINT PIE

Steps:

• Place the chocolate and milk in a microwave-safe bowl and place in microwave on high for 45 seconds (or until chocolate is smooth).
• Mix the chocolate with the whipped cream.
• Pour the mixture into the ready-crust.
• Decorate with chocolate pieces.
• Place in freezer for 4-5 hours or until frozen.

CLEAR PEPPERMINT MERINGUE PIE

Steps:

• For the chocolate crust: Pulse the flour, cocoa powder, confectioners' sugar, oil and salt in a food processor until the texture of fine meal. Add the butter and pulse until pea-size pieces form. Sprinkle in 2 tablespoons ice water and pulse until the dough begins to come together. If the dough doesn't hold together, add up to 2 more tablespoons ice water, 1 tablespoon at a time, and pulse again.
• Transfer the dough to a sheet of plastic wrap and pat into a disk. Wrap tightly and refrigerate until firm, at least 2 hours and up to overnight.
• Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Freeze 20 minutes.
• Meanwhile, preheat the oven to 350 degrees F and coat a sheet of aluminum foil with nonstick spray.
• Pierce the bottom of the chilled dough all over with a fork. Line the dough with the foil, sprayed-side down, and fill with pie weights or dried beans. Bake until the edges are set, about 20 minutes. Remove the foil and weights and continue baking until the crust is no longer glossy on the bottom, 5 to 10 minutes. Transfer to a rack and let cool completely.
• Add the chocolate and coconut oil to a medium microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until the mixture is melted and smooth, about 1 minute. Paint a thin layer of chocolate all over the bottom and sides of the crust. Let set at room temperature until the chocolate is hardened, about 15 minutes.
• For the filling: Put 1 1/2 cups water in a medium saucepan and sprinkle over the gelatin. Let sit until the gelatin is absorbed, 2 to 3 minutes. Add the granulated sugar and heat over medium heat, whisking occasionally, just until the gelatin and sugar are dissolved, 3 to 4 minutes. Remove from the heat and whisk in the peppermint extract.
• Pour the gelatin mixture into a large bowl and stir in 2 cups cold water. Use a spoon to scoop away any bubbles at the surface. Refrigerate, stirring every 10 minutes, until the gelatin just begins to thicken and is the consistency of thin fruit jelly, 30 to 45 minutes.
• Pour the gelatin mixture into the crust and refrigerate until set, at least 4 hours and up to overnight.
• For the meringue: Bring a few inches of water to a boil in a saucepan that can hold a heatproof stand mixer's bowl above the water.
• Add the granulated sugar, lemon juice, salt and egg whites to the mixing bowl and whisk together by hand. Set the bowl above the boiling water and whisk until the mixture is warm to the touch and the sugar is completely dissolved (about 150 degrees F).
• Transfer to the stand mixer fitted with the whisk attachment, add the peppermint extract and beat on medium-high speed until the mixture is cool and the whites hold stiff peaks, about 5 minutes.
• To assemble: Arrange the crushed peppermints around the edge of the pie. Cut into slices and top each with meringue, chocolate curls and more crushed peppermint.

PEPPERMINT PIE

Steps:

• Prepare the Crust: Preheat oven to 350°F. Place chocolate wafers in a food processor; process until finely ground, about 30 seconds. Add butter, sugar, and salt; pulse until mixture has a wet sand consistency, about 5 (1-second) pulses. Press mixture firmly and evenly into bottom and up sides of a 9-inch tart pan. Place tart pan on a rimmed baking sheet. Bake in preheated oven until crust is firm and appears dry, about 10 minutes. Remove from oven; let cool completely, about 15 minutes.
• Prepare the Filling: Beat cream cheese and marshmallow creme in a large bowl with an electric mixer on medium speed until smooth, about 1 minute, 30 seconds. Add peppermint extract; beat on low speed until fully incorporated, about 15 seconds. Set aside. Beat whipping cream, sugar, and food coloring in a separate large bowl with an electric mixer on medium-high speed until stiff peaks form, about 1 minute, 30 seconds. Gently fold whipped cream mixture into cream cheese mixture until just combined.
• Spread filling into prepared crust. Freeze until filling firms up, about 2 hours. Decorate with crushed peppermint candies. Serve.

CHOCOLATE PEPPERMINT SILK PIE RECIPE BY TASTY

Steps:

• Preheat the oven to 425˚F (220˚C).
• In a medium heat-proof bowl, beat the eggs and sugar with an electric hand mixer until combined.
• Add the water to a small pot over low heat and rest the bowl on top. Constantly beat the egg mixture on low speed until it reaches 160˚F (71˚C). Remove the bowl from the heat and stir as it cools.
• Lay a prepared pie crust in a 9-inch (23 cm) pie dish. Lay a sheet of parchment paper over crust and place 4 spoons or dried beans in the center, weighing down the crust.
• Bake for 15 minutes, until golden brown. Let cool.
• Add the peppermint extract and melted chocolate to the egg mixture. Stir until combined.
• Gradually beat in the butter until well combined.
• Gradually fold in the whipped cream until just incorporated.
• Carefully spoon the filling into the prepared pie crust and chill for at least 2 hours.
• Garnish with whipped cream, shaved chocolate, and crushed peppermint candies.
• Enjoy!

COOL PEPPERMINT PIE

Steps:

• Place peppermint patties in a microwave-safe bowl and add milk.
• Microwave high (100%) 30-45 seconds. Stir until candy is melted and mixture is smooth. Cool 5 minutes.
• Fold in non-dairy whipped topping. Spread into crust. Cover and place in freezer.

FLUFFY PEPPERMINT PIE

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.

COOL PEPPERMINT PIE

Steps:

• 1. In microwave-safe bowl pour milk over candy. Microwave at high for 30 to 45 seconds or until candy melts. Stir until smooth. Cool for 5 minutes.2. Fold in whipped topping. Spread in crust. Freeze at least 4 hours or until firm.3. Let stand for 15 minutes before cutting. Garnish as desired. Store in freezer.

PEPPERMINT STICK PIE

Steps:

• Combine cereal and chocolate. Press onto the bottom and up the sides of an ungreased 10-in. pie place. Freeze for 10 minutes. Spoon ice cream into the crust. Freeze until serving. Garnish with chocolate syrup and peppermint candies.

PEPPERMINT-CHOCOLATE PUDDING PIE

Steps:

• Beat milk and pudding mixes with whisk 2 min.; spoon 1-1/2 cups into crust. Top with marshmallows. Stir 1-1/2 cups COOL WHIP into remaining pudding; spoon over pie.
• Refrigerate 3 hours. Meanwhile, pour chocolate into resealable plastic bag. Snip off small corner from bottom of bag; use to squeeze chocolate into 10 desired shapes on waxed paper-covered baking sheet. Refrigerate until firm.
• Top pie with remaining COOL WHIP, crushed candy and chocolate shapes just before serving.