Peppermint Fudge Pie Recipes

PEPPERMINT FUDGE PIE

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.

PEPPERMINT FUDGE PIE

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.

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.

GRANDDAD'S PEPPERMINT FUDGE

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.

PEPPERMINT FUDGE

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.

FROZEN PEPPERMINT PIE

Steps:

• Beat cream cheese until fluffy.
• Gradually beat in milk.
• Stir in creme de menthe.
• Fold in whipped topping.
• Pour into crust.
• Freeze for 4 hours.