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
PINK PEPPERMINT PIE
Pretty pretty! Great around Christmas time of course! Cooking time is actually a guess on chilling time.
Provided by Christineyy
Categories Pie
Time 15h30m
Yield 10 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 263.2, Fat 15.2, SaturatedFat 7, Cholesterol 34.3, Sodium 194.2, Carbohydrate 30.6, Fiber 0.4, Sugar 18.9, Protein 2.2
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.
FLUFFY PEPPERMINT PIE
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
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
PINK PEPPERMINT PIE
Steps:
- Bake pie crusts. Heat marshmallows and milk in saucepan over low heat, stirring constantly, just until marshmallows are melted. Remove from heat; stir in vanilla, salt, peppermint extract, and food color.
- Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from a spoon. (Don't try and put this in the freezer to speed up the process like I did. You'll end up starting over, like I did.)
- Beat whipping cream in chilled bowl until stiff. Stir marshmallow mixture until blended; fold into whipping cream. Pour into crusts. Refrigerate at least 12 hours. Just before serving, sprinkle with crushed candy.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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.
BOB'S PEPPERMINT PIE
Make and share this Bob's Peppermint Pie recipe from Food.com.
Provided by coconutcream
Categories Pie
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Soften gelatin in water; set aside.
- Put half cup whipping cream in small saucepan with candy and cook over low heat until candy melts.
- Add gelatin; mix well.
- Let cool and fold in whipped cream.
- Pour into crust.
- Chill.
Nutrition Facts : Calories 615.4, Fat 41, SaturatedFat 20.8, Cholesterol 109.1, Sodium 297.6, Carbohydrate 59.6, Fiber 0.6, Sugar 32.3, Protein 4.5
PINK PEPPERMINT PIE
Number Of Ingredients 8
Steps:
- 1. Chill small mixing bowl and beaters of electric mixer.2. In custard cup stir together water and gelatin. Let stand for 5 minutes. Place cup in pan of simmering water and stir until gelatin dissolves. Transfer gelatin mixture to large mixing bowl.3. In chilled bowl beat whipping cream on medium speed of electric mixer until soft peaks form. Set aside.4. Add marshmallow creme to gelatin mixture. Beat on medium speed of electric mixer until combined. Beat in peppermint extract, vanilla and food coloring. Fold whipped cream into marshmallow mixture. Spoon into crust.5. Refrigerate at least 3 hours or until set. Garnish as desired. Store in refrigerator.
Nutrition Facts : Nutritional Facts Serves
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