Peppermint Fudge Pie Recipes

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PEPPERMINT FUDGE PIE



Peppermint Fudge Pie image

Make and share this Peppermint Fudge Pie recipe from Food.com.

Provided by Auntie Mags

Categories     Pie

Time 2h20m

Yield 1 pie

Number Of Ingredients 8

1 1/2 cups chocolate wafers, crushed
2 tablespoons sugar
1/4 cup margarine or 1/4 cup butter, melted
3 1/4 cups mini marshmallows
1/2 cup milk
1 cup heavy cream, whipped
1/2 teaspoon peppermint extract
red food coloring

Steps:

  • Preheat oven to 325 degrees.
  • Combine wafer crumbs, sugar and margarine or butter and press into 9 inch pie plate.
  • Bake at 325 degrees for 10 minutes. Allow to cool.
  • Melt 3 cups marshmallows with milk over low heat. Stir until smooth.
  • Chill until slightly thickened.
  • Tint with food coloring and mix well.
  • Fold in whipped cream, remaining 1/4 cup marshmallows and extract.
  • Pour into crust. Wrap and freeze.
  • Before serving, unwrap and place in refrigerator for 30 minutes.
  • Garnish as desired.

Nutrition Facts : Calories 2652.5, Fat 162.1, SaturatedFat 72.7, Cholesterol 346.5, Sodium 1786.7, Carbohydrate 292, Fiber 5.9, Sugar 169.1, Protein 23.4

PEPPERMINT FUDGE PIE



Peppermint Fudge Pie image

Light and refreshing, this pie is great for a hot summer day and oh so easy to make.

Provided by P. Tindall

Categories     Desserts     Pies     Chocolate Pie Recipes

Time 2h15m

Yield 8

Number Of Ingredients 6

24 chocolate wafer cookies, crushed
½ cup butter
4 cups miniature marshmallows
½ cup milk
1 cup heavy whipping cream
½ cup crushed peppermint hard candies

Steps:

  • Combine cookies and melted butter or margarine. Press into 9 inch pie plate. Bake at 350 degrees F (175 degrees C) for 10 minutes. Cool.
  • Put 3 cups marshmallows in a double boiler. Add milk, and cook until mixture melts and thickens. Cool in refrigerator for about 15 minutes.
  • In another bowl, whip the cream. Blend in the crushed candy and remaining 1 cup marshmallows. Fold whipped cream mixture into melted and cooled marshmallow mixture.
  • Pour into crust, and chill well before serving.

Nutrition Facts : Calories 428.4 calories, Carbohydrate 49.6 g, Cholesterol 72.8 mg, Fat 25.5 g, Fiber 0.6 g, Protein 2.9 g, SaturatedFat 15.1 g, Sodium 229.7 mg, Sugar 29.9 g

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

GRANDDAD'S PEPPERMINT FUDGE



Granddad's Peppermint Fudge image

A peppermint take on a classic family fudge.

Provided by Ali Le Roy

Categories     Chocolate Fudge

Time 2h35m

Yield 117

Number Of Ingredients 7

1 ½ (12 ounce) bags semisweet chocolate chips
1 (7 ounce) jar marshmallow creme
1 cup margarine
4 ½ cups white sugar
1 (12 ounce) can evaporated milk
1 teaspoon vanilla extract
1 teaspoon peppermint extract

Steps:

  • Put chocolate chips and marshmallow creme in a large mixing bowl with margarine.
  • Combine sugar and evaporated milk in a large pot over medium-low heat. Stir constantly and bring to a rolling boil. Reduce heat to low. Continue to stir gently, making sure you do not scrape the edge of the pot. Use a candy thermometer to keep an eye on the temperature, and heat mixture to 240 degrees F (115 degrees C), 7 to 10 minutes. A small amount of syrup dropped into cold water should form a soft ball that flattens when removed from the water and placed on a flat surface.
  • Pour hot sugar mixture over the ingredients in the mixing bowl; stir until combined. Stir in vanilla and peppermint extract until well combined.
  • Line a 9x13-inch rimmed baking sheet with waxed paper. Pour in fudge mixture and cool in the refrigerator until completely set, about 2 hours.
  • Remove fudge from the refrigerator. Run a sharp knife under hot water and cut fudge into 1-inch squares.

Nutrition Facts : Calories 73.6 calories, Carbohydrate 12 g, Cholesterol 0.8 mg, Fat 3.1 g, Fiber 0.3 g, Protein 0.4 g, SaturatedFat 1.2 g, Sodium 22.9 mg, Sugar 11.1 g

PEPPERMINT FUDGE



Peppermint Fudge image

Three of the season's best flavors-nuts, chocolate and peppermint-combine in a delightful manner in this scrumptious fudge. The two distinct layers are eye-catching-another reason why this candy makes a great holiday gift. -Connie Denmark, St. Joseph, Illinois

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 1-1/4 pounds (32 servings).

Number Of Ingredients 13

1-1/2 teaspoons butter, softened
2 ounces cream cheese, softened
2 cups sifted confectioners' sugar
3 tablespoons baking cocoa
1 to 2 teaspoons 2% milk
1/2 teaspoon vanilla extract
1/4 cup chopped nuts
PEPPERMINT LAYER:
2 ounces cream cheese, softened
2 cups sifted confectioners' sugar
1-1/2 to 2-1/2 teaspoons 2% milk
1/2 teaspoon peppermint extract
1/4 cup crushed peppermint candy

Steps:

  • Line the bottom and sides of an 8x4-in. loaf pan with foil. Grease foil with 1-1/2 teaspoons butter; set aside. , In a small bowl, beat cream cheese until creamy. Gradually beat in the confectioners' sugar, cocoa, milk and vanilla until smooth. Stir in nuts. Spread into prepared pan. Chill until firm, about 1 hour. , For peppermint layer, beat cream cheese in a small bowl until creamy. Gradually beat in the confectioners' sugar, milk and extract until smooth. Stir in peppermint candy. Spread evenly over chocolate layer. Chill until firm, about 1 hour. , Using foil, lift fudge from pan. Gently peel off foil. Cut into squares.

Nutrition Facts : Calories 83 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 13mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.

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