CHOCOLATE PEPPERMINT CREAM PIE
Chocolate Peppermint Cream Pie
Provided by 365 Days of Baking and More
Number Of Ingredients 22
Steps:
- Pie Crust
- Place a piece of parchment onto your work surface and flour it very sparsely.
- In a medium bowl, whisk together the flour and the salt.
- Cut in the shortening with a pastry blender until the mixture looks like coarse meal.
- Sprinkle the teaspoon of vinegar and two tablespoons of water over the mixture
- Mix lightly and quickly with a wooden spoon, adding the remaining tablespoons of water as needed until dough just holds together
- Place the dough onto the prepared piece of parchment. Cover with an additional piece of parchment and with a rolling pin starting at the center of the dough, roll to the edge, but not over it
- Continue to roll out from the center, but never back to it every 45 degrees
- Throughout the process it will be necessary to flour the dough at various times. Gently pull back the top layer of parchment, and very lightly flour the dough. Replace the parchment and carefully turn the dough over, doing the same to the other side
- Continue rolling and flouring lightly until the dough is an even round circle about 3 inches larger than the rim of the 9-inch pie plate
- To transfer the dough to the pie plate, gently remove the top layer of parchment. Lightly flour the rolling pin and place it at one edge of the circle. Using the bottom layer of parchment, bring the edge of the dough up over the rolling pin and very lightly roll the pin to the other side of the dough. Move the pie plate under the rolling pin and gently roll the dough out over it. Carefully, fit the dough into the plate and trim any excess, leaving one inch over the rim. Fold the dough under so that it is even with the rim and crimp.
- Line the inside with a circle of parchment, add uncooked beans or rice to about 2/3 full and refrigerate for 30 minutes.
- Preheat the oven to 350 degrees F.
- Bake for 20 minutes. Gently lift the parchment and beans out of the plate and prick the entire crust with a fork. Brush the crust with the egg wash and return to the oven to bake for an additional 15 - 20 minutes until completely golden.
- Filling
- In a medium saucepan, whisk together the cornstarch, sugar, cocoa powder and salt
- Combine the heavy cream and milk in a large measuring cup. Slowly pour into the saucepan while whisking so that no lumps are formed
- Whisk in the egg yolks
- Heat over medium until just boiling and mixture thickens
- Remove from heat and whisk in the chocolate, McCormick Pure Peppermint Extract, and butter until everything is melted and well combined
- Pour into the baked pie crust. Cover the filling with a piece of plastic wrap and chill for 4 hours
- Stabilized Whipped Cream
- In a mixing bowl, beat the confectioners' sugar, cream cheese, McCormick Pure Vanilla and McCormick Pure Peppermint Extracts
- Gradually add the heavy cream and beat until stiff peaks are formed, scraping down the sides and bottom of bowl as needed
- Pipe onto the pie or spread on the top to garnish
- Add the crushed candy canes as a final touch
EASY PEPPERMINT ICE CREAM PIE
Just a quick pie I threw together in an attempt to recreate a "cake" served at the holidays by our local sports bar. One of my daughter's FAVORITES!! "Cook" time is freezer time (although just suggested, I made mine and froze overnight). **Update: As suggested by a reviewer - this really CAN be modified with your favorite flavor ice cream and garnished accordingly to suit the Holiday or event. ;)
Provided by Mommy Diva
Categories Frozen Desserts
Time 2h15m
Yield 2 pies
Number Of Ingredients 3
Steps:
- Soften ice cream on counter until "workable" (soft enough to stir in Cool Whip but not too liquid).
- Mix in full tub of Cool Whip- do not over blend as Cool Whip will become runny.
- Scoop half of mixture into each of 2 pie crusts.
- Smooth evenly in crust.
- Cover with lid, if available, or wrap.
- Place in freezer for at least 2 hours. (Could be less, I don't know as I always do ahead and leave them overnight).
- Prior to serving, remove cover and smooth any voids (a slightly warm spoon run under warm water works well).
- Garnish with crushed candy cane or starlight mints, chocolate curls, peppermint bark crumbles, or crushed Candy Cane Roca - my favorite.
- Enjoy! ;).
CREAMY COCONUT PEPPERMINT PIE
Garnished with toasted coconut and more peppermint candy, this creamy dessert welcomes the holidays! Look for premade shortbread crusts in the baking aisle of the grocery store. -Cheryl Perry, Hertford, North Carolina
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large microwave-safe bowl, sprinkle gelatin over coconut milk; let stand 1 minute. Microwave on high for 30-40 seconds. Stir until gelatin is completely dissolved, 1 minute., Stir ice cream, 2 tablespoons crushed candies and extract into gelatin mixture; fold in 1/2 cup coconut. Pour into crust. Sprinkle with remaining coconut. Refrigerate at least 2 hours before serving., Just before serving, top with remaining crushed candies.
Nutrition Facts : Calories 281 calories, Fat 15g fat (10g saturated fat), Cholesterol 18mg cholesterol, Sodium 165mg sodium, Carbohydrate 33g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.
EDY'S PEPPERMINT PIE
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
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 ICE CREAM PIE
This is almost too simple to even have a recipe! But, at least it may provide inspiration to put it together. We like to make it at Christmas.
Provided by Mommy Fawns
Categories Pie
Time 30m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 3
Steps:
- Let ice cream soften for a few minutes without melting.
- Scoop into pie crust.
- Wrap and freeze until ready to serve.
- Serve slices with warmed hot fudge sauce.
Nutrition Facts : Calories 246.8, Fat 10, SaturatedFat 2.7, Cholesterol 0.6, Sodium 268.9, Carbohydrate 37.3, Fiber 1.2, Sugar 20.9, Protein 2.5
BROWNIE-PEPPERMINT ICE CREAM PIE
A rich, chocolaty brownie crust is a perfect partner to refreshing peppermint ice cream. Holiday guests have come to expect this make-ahead dessert.-Carol Gillespie, Chambersburg, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Prepare brownie batter according to package directions; stir in vanilla and bittersweet chips. Spread onto the bottom and up the sides of a greased 9-in. pie plate. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes. Gently press down center of crust if necessary. Cool completely on a wire rack. , Drizzle caramel topping over crust; spread evenly with ice cream. Cover and freeze for 4 hours or until firm., Remove from the freezer 10 minutes before serving. Meanwhile, in a small bowl, beat cream, confectioners' sugar and extract until stiff peaks form. Spread over ice cream; sprinkle with crushed peppermints.
Nutrition Facts :
FEATURED RECIPE: PEPPERMINT ICE CREAM PIE
Number Of Ingredients 3
Steps:
- 1.Soften ice cream on counter until "workable" (soft enough to stir in Cool Whip but not too liquid). 2. Mix in full tub of Cool Whip- do not over blend as Cool Whip will become runny. 3. Scoop half of mixture into each of 2 pie crusts. 4. Smooth evenly in crust.
Nutrition Facts : Nutritional Facts Serves
PEPPERMINT BAVARIAN CREAM PIE
Perfect combination of chocolate and mint in a beautiful presentation for Christmas.
Provided by dkboyd
Categories Desserts Pies No-Bake Pie Recipes Chiffon Pie Recipes
Time 9h10m
Yield 8
Number Of Ingredients 14
Steps:
- Stir crushed chocolate wafer crumbs, 1/4 cup white sugar, and softened butter together in a bowl. Press into an 8-inch pie plate. Refrigerate until set, at least 15 minutes.
- Pour water into a bowl and sprinkle gelatin over the top; let sit until gelatin softens, 5 to 10 minutes.
- Heat milk in a saucepan over medium heat until bubbling. Beat egg yolks and 1/2 cup white sugar together in a bowl. Pour hot milk into egg yolk mixture in a steady stream, whisking constantly. Return egg mixture to saucepan over medium heat and cook, stirring constantly, until mixture thickens slightly, about 4 minutes. Remove from heat.
- Stir gelatin mixture into egg-yolk mixture until gelatin melts and custard is well-combined; cool to room temperature. Stir in peppermint extract and vanilla extract.
- Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
- Beat heavy cream in a chilled glass or metal bowl until medium-soft peaks form. Fold egg whites and whipped cream into custard. Pour custard into prepared crust. Sprinkle with crushed peppermint candy and grated chocolate. Chill pie in the refrigerator until set, 8 hours to overnight.
Nutrition Facts : Calories 455.7 calories, Carbohydrate 57.2 g, Cholesterol 135.8 mg, Fat 22.6 g, Fiber 0.8 g, Protein 7.1 g, SaturatedFat 12.7 g, Sodium 221.9 mg, Sugar 40 g
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- Pull ice cream out of the freezer for 5-10 minutes to soften (if the box has already been opened, but may take a minute or two longer to soften than an unopened box).
- While the ice cream softens, place heavy cream, vanilla extract and confctioner's sugar into a stand mixer with a whisk attachment or bowl with a hand mixer and whip until they form nice, fluffy peaks of whipped cream. Set aside.
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