Featured Recipe Peppermint Ice Cream Pie Food
EASY PEPPERMINT ICE CREAM PIE
Just a quick pie I threw together in an attempt to recreate a "cake" served at the holidays by our local sports bar. One of my daughter's FAVORITES!! "Cook" time is freezer time (although just suggested, I made mine and froze overnight). **Update: As suggested by a reviewer - this really CAN be modified with your favorite flavor ice cream and garnished accordingly to suit the Holiday or event. ;)
Provided by Mommy Diva
Categories Frozen Desserts
Time 2h15m
Yield 2 pies
Number Of Ingredients 3
Steps:
- Soften ice cream on counter until "workable" (soft enough to stir in Cool Whip but not too liquid).
- Mix in full tub of Cool Whip- do not over blend as Cool Whip will become runny.
- Scoop half of mixture into each of 2 pie crusts.
- Smooth evenly in crust.
- Cover with lid, if available, or wrap.
- Place in freezer for at least 2 hours. (Could be less, I don't know as I always do ahead and leave them overnight).
- Prior to serving, remove cover and smooth any voids (a slightly warm spoon run under warm water works well).
- Garnish with crushed candy cane or starlight mints, chocolate curls, peppermint bark crumbles, or crushed Candy Cane Roca - my favorite.
- Enjoy! ;).
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.
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PEPPERMINT ICE CREAM PIE - MY CASUAL PANTRY
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5/5 (1)Total Time 11 hrs 10 minsCategory SweetsCalories 780 per serving
- In a medium saucepan placed over medium heat, add the half-and-half and 1 1/2 cups of the heavy cream. Add sugar and salt and whisk until dissolved.
- While the cream mixture heats, add 2 egg yolks to the remaining 1/2 cup of heavy cream, whisking to combine. When the cream is hot, slowly ladle some of the hot cream into the cream and egg yolks, whisking continuously. This tempers the eggs.
- Then slowly pour the egg yolk mixture into the hot cream mixture, while whisking. Cook over medium-low heat until slightly thickened, being careful not to boil the cream mixture.
- Strain the mixture into a heat-proof bowl. Stir in peppermint extract and red food coloring. The amount of food coloring can be adjusted to get the shade of pink desired. Cover with plastic wrap, pressing the plastic wrap directly on top of the cream mixture. Refrigerate until chilled, at least 2 hours.
PEPPERMINT ICE CREAM PIE WITH CHOCOLATE GANACHE
From whattheforkfoodblog.com
4.7/5 (45)Total Time 1 hr 20 minsCategory DessertsCalories 211 per serving
- Place the chocolate sandwich cookies in the bowl of a food processor and pulse until the cookies become fine crumbs. Mix in the melted butter until all the crumbs are moistened.
- Press the crumbs into the bottom and up 1 inch of the sides of a 9-inch spring form pan making sure it evenly coats the bottom of the pan.
- When the ice cream has softened, scoop it onto the crust and use a wooden spoon or off-set spatula to spread it evenly over the bottom. Freeze for 30 minutes.
PEPPERMINT ICE CREAM PIE - AN EASY NO-BAKE DESSERT RECIPE
From thelifejolie.com
Reviews 22Servings 8Cuisine AmericanCategory Dessert
- Pull ice cream out of the freezer for 5-10 minutes to soften (if the box has already been opened, but may take a minute or two longer to soften than an unopened box).
- While the ice cream softens, place heavy cream, vanilla extract and confctioner's sugar into a stand mixer with a whisk attachment or bowl with a hand mixer and whip until they form nice, fluffy peaks of whipped cream. Set aside.
- Carefully scoop ice cream into the pie crust, leaving a small amount of space on top for the layer of whipped cream. Using a spatula, smooth it out a bit on top so that it's level.
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