PEPPERMINT PATTY PIE RECIPE - (3.9/5)
Provided by southerngrace
Number Of Ingredients 8
Steps:
- COOKIE CRUST : Preheat oven to 350°F. Stir together cookie crumbs and sugar in medium bowl. Blend in butter, mixing well. Press crumb mixture evenly on bottom and up sides of 9-inch pie plate. Bake 8 minutes; cool completely. PIE FILLING : Remove wrappers from peppermint patties; cut into pieces. Place candy and milk in a microwave-safe bowl and nuke at 30-second intervals until the patties melt. Fold into thawed whipped topping and pour into the prepared crust. Freeze at least one hour to set.
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.
Provided by Food Network Kitchen
Categories dessert
Time 9h5m
Yield 8 servings
Number Of Ingredients 19
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
This cool, creamy dessert showcases the most festive holiday duo: peppermint and chocolate.
Provided by Jasmine Smith
Time 2h40m
Number Of Ingredients 11
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.
PEPPERMINT PARTY PIE
This cool, easy, yummy pie with the combination of chocolate and mint always goes fast! It's perfect for Christmas or New Year's and a great way to get rid of those leftover candy canes. Variations include adding instant coffee instead of peppermint sticks for a mocha flavor, adding 3 tablespoons creme de menthe and 2 tablespoons creme de cocoa for a grasshopper pie, or adding Dutch chocolate mix for a double chocolate pie.
Provided by sarahiswright
Time 2h50m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 306.4 calories, Carbohydrate 37.4 g, Cholesterol 50 mg, Fat 17.2 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 9.5 g, Sodium 132.7 mg, Sugar 24.2 g
CHOCOLATE PEPPERMINT SILK PIE RECIPE BY TASTY
Here's what you need: eggs, sugar, water, pie crust, peppermint extract, chocolate, butter, whipped cream, shaved chocolate, crushed peppermint candies
Provided by Pierce Abernathy
Categories Desserts
Yield 8 servings
Number Of Ingredients 10
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!
Nutrition Facts : Calories 515 calories, Carbohydrate 58 grams, Fat 28 grams, Fiber 1 gram, Protein 6 grams, Sugar 37 grams
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
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6-8 servings.
Number Of Ingredients 5
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.
Nutrition Facts :
PEPPERMINT FREEZER PIE
Refreshing peppermint ice cream plus fudgy chocolate plus fluffy meringue equals the perfect pie for the holidays! Kelli Bucy of Red Oak, Iowa shares this lovely dessert that's become a Christmas tradition. You can make and freeze the pie well in advance.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6-8 servings.
Number Of Ingredients 14
Steps:
- In a heavy saucepan, melt chocolate and butter over low heat. Stir in milk and sugar. Cook and stir for 8 minutes or until sugar is dissolved. Remove from the heat; stir in vanilla. Cool completely. , Spread half of the ice cream into pastry shell; freeze until firm. Spread half of the chocolate mixture over ice cream; freeze until set. Repeat layers. Freeze for several hours or overnight., In a heavy saucepan, combine the egg whites, sugar, water and cream of tartar. With a hand mixer, beat on low speed for 1 minute. Continue beating over low heat until mixture reaches 160°, about 12 minutes. , Pour into the bowl of a heavy-duty stand mixer; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes. Fold in peppermint candy. Spread over top of pie. Cover and freeze until serving. Pie may be frozen for up to 2 months.
Nutrition Facts : Calories 444 calories, Fat 22g fat (12g saturated fat), Cholesterol 48mg cholesterol, Sodium 236mg sodium, Carbohydrate 57g carbohydrate (40g sugars, Fiber 1g fiber), Protein 6g protein.
COOL PEPPERMINT PATTIE PIE
Make and share this Cool Peppermint Pattie Pie recipe from Food.com.
Provided by Little Bee
Categories Dessert
Time P1DT10m
Yield 6 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 314.8, Fat 21.5, SaturatedFat 11, Cholesterol 1.8, Sodium 264.2, Carbohydrate 29.4, Fiber 0.6, Sugar 16.9, Protein 2.7
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.
FROZEN PEPPERMINT PIE
The peppermint taste is devine. This is so easy to make, you'll want to have it a lot! :-)Very quick to make! The cook time is for freezing.
Provided by MizzNezz
Categories Pie
Time 3h10m
Yield 8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 472.4, Fat 28.4, SaturatedFat 15, Cholesterol 70.8, Sodium 303.1, Carbohydrate 44.4, Fiber 0.8, Sugar 32.1, Protein 8.4
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