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Peppermint Pie

PEPPERMINT PIE

this is a family favorite - even the skeptics are won over. it's easy to make, festive and yummy!

Time: 10 minutes

Steps:

  • let ice cream soften
  • evenly divide the ice cream between the 3 pie crusts- scooping it in gently
  • run scoop under warm water and use the flat side to even out the top of the pie
  • sprinkle the crumbs on each of the pies
  • drizzle the chocolate syrup on in any fashion you like
  • freeze for at least 4 hours
  • enjoy !


peppermint pie image

Number Of Ingredients: 4

Ingredients:

  1. peppermint ice cream
  2. pie crusts
  3. oreo cookie crumbs
  4. chocolate syrup


DREYER'S PEPPERMINT PIE

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

Recipe From allrecipes.com

Provided by Dreyers

Yield 8

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.


Dreyer's Peppermint Pie image

Number Of Ingredients: 6

Ingredients:

  • 20 OREO® (regular or mint) or other creme-filled cookies
  • 2 tablespoons butter, melted
  • 1 quart DREYER'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


EDY'S PEPPERMINT PIE

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

Recipe From allrecipes.com

Provided by Edy's

Yield 8

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.


Edy's Peppermint Pie image

Number Of Ingredients: 6

Ingredients:

  • 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


CLEAR PEPPERMINT MERINGUE PIE

This festive pie has a crystal-clear peppermint filling, flaky chocolate crust and fluffy peppermint meringue. It's light and refreshing and just the thing to dazzle your guests at your next holiday function.

Recipe From foodnetwork.com

Provided by Food Network Kitchen

Time 9h5m

Yield 8 servings

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.


Clear Peppermint Meringue Pie image

Number Of Ingredients: 19

Ingredients:

  • 1 cup all-purpose flour, plus more for dusting (see Cook's Note)
  • 1/4 cup sweetened cocoa powder
  • 3 tablespoons confectioners' sugar
  • 2 tablespoons vegetable oil
  • 1/4 teaspoon fine salt
  • 4 tablespoons (1/2 stick) cold unsalted butter, cut into small pieces
  • Nonstick cooking spray, for the foil
  • 2 ounces bittersweet chocolate, chopped
  • 5 teaspoons coconut oil
  • Three 1/4-ounce packages unflavored powdered gelatin
  • 1 cup granulated sugar
  • 1/2 teaspoon peppermint extract
  • 1/4 cup plus 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice
  • 1/4 teaspoon fine salt
  • 2 large egg whites
  • 1/4 teaspoon peppermint extract
  • 10 soft peppermints (about 2 ounces), crushed, plus more for topping
  • Chocolate curls, for topping


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

Recipe From tasteofhome.com

Provided by Taste of Home

Time 15m

Yield 8 servings.

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.


Creamy Coconut Peppermint Pie image

Number Of Ingredients: 7

Ingredients:

  • 1 envelope unflavored gelatin
  • 1/2 cup coconut milk
  • 2-1/2 cups peppermint ice cream, melted
  • 1/4 cup crushed peppermint candies, divided
  • 1/4 teaspoon coconut extract
  • 1 cup flaked coconut, toasted, divided
  • 1 shortbread crust (9 inches)


PEPPERMINT STICK PIE

This quick pie will be a perfect for any get-together during the holiday season. The peppermint makes this pie so refreshing.-Mildred Peachey, Wooster, Ohio

Recipe From tasteofhome.com

Provided by Taste of Home

Time 30m

Yield 6-8 servings.

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 Stick Pie image

Number Of Ingredients: 5

Ingredients:

  • 4-1/2 cups crisp rice cereal
  • 1 cup semisweet chocolate chips, melted
  • 2 quarts peppermint stick ice cream, softened
  • Chocolate syrup or chocolate fudge topping
  • Crushed peppermint candies


PINK PEPPERMINT PIE

Pretty pretty! Great around Christmas time of course! Cooking time is actually a guess on chilling time.

Recipe From food.com

Provided by Christineyy

Time 15h30m

Yield 10 serving(s)

Steps:

  • In saucepan, over low heat, combine marshmallows and milk. Stirring constnat, just until marshmallows are melted and mixture is smooth.
  • Remove from heat, add vanilla, salt, peppermint extract, and food coloring.
  • Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from spoon.
  • Beat whipping cream in chilled bowl until stiff.
  • Stir peppermint mixture, and then fold into whipping cream. Pour into crust and refrigerate at least 12 hours.
  • Garnish with peppermint candy just before serving.


Pink Peppermint Pie image

Number Of Ingredients: 9

Ingredients:

  • 9 inches graham cracker crust (ready to use) or 9 inches chocolate graham wafer pie crust (ready to use)
  • 24 large marshmallows
  • 1/2 cup milk
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt
  • 6 drops peppermint extract
  • 6 drops red food coloring
  • 1 cup whipping cream, chilled
  • 2 tablespoons peppermint candies, crushed


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