NO-BAKE PEPPERMINT PIE RECIPE
This no-bake peppermint pie takes candy canes to a whole new level. With a chocolate cookie crust, this quick and easy dessert is ready to party.
Provided by Molly Allen
Categories dessert
Time 20m
Number Of Ingredients 7
Steps:
- Crush the Oreo cookies by pulsing them into crumbs in a food processor. Melt the butter. In a large bowl, add the crushed Oreos and stir in the melted butter with a fork. Once clumps begin to form, and the mixture is well incorporated, press it into a pie plate. Put the crust in the freezer to set while making the filling.
- Crush the peppermint candy canes in a food processor until broken up into fine crumbs.
- Whip the cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment. You can also mix the softened cream cheese and sugar in a large bowl with a wooden spoon if you don't have a stand mixer.
- Mix in the peppermint extract and crushed peppermint candy canes. Fold in the whipped cream.
- Spread the filling in the prepared pie crust. Smooth the top with a spatula. Put the peppermint pie in the fridge to set for two to three hours.
Nutrition Facts : Calories 394 calories, Carbohydrate 35 g carbohydrates, Cholesterol 69 mg cholesterol, Fat 29 g fat, Fiber 1 g fiber, Protein 3 g protein, SaturatedFat 17 g saturated fat, ServingSize 0 g, Sodium 125 mg, Sugar 31 g, TransFat 0 g
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 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
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 :
CHOCOLATE PEPPERMINT CREAM PIE
Chocolate Peppermint Cream Pie
Provided by 365 Days of Baking and More
Number Of Ingredients 22
Steps:
- Pie Crust
- Place a piece of parchment onto your work surface and flour it very sparsely.
- In a medium bowl, whisk together the flour and the salt.
- Cut in the shortening with a pastry blender until the mixture looks like coarse meal.
- Sprinkle the teaspoon of vinegar and two tablespoons of water over the mixture
- Mix lightly and quickly with a wooden spoon, adding the remaining tablespoons of water as needed until dough just holds together
- Place the dough onto the prepared piece of parchment. Cover with an additional piece of parchment and with a rolling pin starting at the center of the dough, roll to the edge, but not over it
- Continue to roll out from the center, but never back to it every 45 degrees
- Throughout the process it will be necessary to flour the dough at various times. Gently pull back the top layer of parchment, and very lightly flour the dough. Replace the parchment and carefully turn the dough over, doing the same to the other side
- Continue rolling and flouring lightly until the dough is an even round circle about 3 inches larger than the rim of the 9-inch pie plate
- To transfer the dough to the pie plate, gently remove the top layer of parchment. Lightly flour the rolling pin and place it at one edge of the circle. Using the bottom layer of parchment, bring the edge of the dough up over the rolling pin and very lightly roll the pin to the other side of the dough. Move the pie plate under the rolling pin and gently roll the dough out over it. Carefully, fit the dough into the plate and trim any excess, leaving one inch over the rim. Fold the dough under so that it is even with the rim and crimp.
- Line the inside with a circle of parchment, add uncooked beans or rice to about 2/3 full and refrigerate for 30 minutes.
- Preheat the oven to 350 degrees F.
- Bake for 20 minutes. Gently lift the parchment and beans out of the plate and prick the entire crust with a fork. Brush the crust with the egg wash and return to the oven to bake for an additional 15 - 20 minutes until completely golden.
- Filling
- In a medium saucepan, whisk together the cornstarch, sugar, cocoa powder and salt
- Combine the heavy cream and milk in a large measuring cup. Slowly pour into the saucepan while whisking so that no lumps are formed
- Whisk in the egg yolks
- Heat over medium until just boiling and mixture thickens
- Remove from heat and whisk in the chocolate, McCormick Pure Peppermint Extract, and butter until everything is melted and well combined
- Pour into the baked pie crust. Cover the filling with a piece of plastic wrap and chill for 4 hours
- Stabilized Whipped Cream
- In a mixing bowl, beat the confectioners' sugar, cream cheese, McCormick Pure Vanilla and McCormick Pure Peppermint Extracts
- Gradually add the heavy cream and beat until stiff peaks are formed, scraping down the sides and bottom of bowl as needed
- Pipe onto the pie or spread on the top to garnish
- Add the crushed candy canes as a final touch
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 WHOOPIE PIES
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield about 12 whoppie pies
Number Of Ingredients 13
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment paper and coat with cooking spray. Whisk the flour, baking powder, baking soda and 1/4 teaspoon salt in a medium bowl. Beat 6 tablespoons butter and the granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the egg and beat until combined. Reduce the mixer speed to low; beat in the flour mixture in two batches, alternating with the milk and vanilla, until just combined.
- Arrange mounds of batter (about 1 heaping tablespoonful each) about 2 inches apart on the prepared baking sheets; shape into rounds with damp fingers. Bake, switching the pans halfway through, until the tops of the cookies spring back when pressed, 9 to 12 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
- Meanwhile, beat the remaining 6 tablespoons butter, the peppermint extract and the remaining pinch of salt in a large bowl with a mixer on medium speed until creamy, about 2 minutes. Gradually beat in the confectioners' sugar until smooth. Spread 1 1/2 tablespoons filling on the flat side of half of the cookies; sandwich with the remaining cookies. Roll the edges in the crushed candy canes.
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.
CHOCOLATE PEPPERMINT WHOOPIE PIES RECIPE BY TASTY
In the spirit of the holidays, we put a peppermint twist on a childhood favorite. Two mint chocolate cookie cakes are sandwiched together with a classic marshmallow creme filling. Roll the sides in crushed peppermint candies for extra crunch and seasonal fun. Don't forget to refrigerate the filling before piping onto the cakes for less mess and easy eating.
Provided by Betsy Carter
Categories Bakery Goods
Time 30m
Yield 10 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
- Make the cakes: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and espresso powder, if using.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar with an electric hand mixer on medium-high speed until light and fluffy, 1-2 minutes. Add the egg and peppermint extract and beat until smooth and lightened in color, about 1 minute.
- Add about a third of the dry ingredients and mix on medium-low speed until combined, then add half of the milk and mix until incorporated. Continue alternating additions of the dry ingredients and milk, scraping down the sides and bottom of the bowl as needed.
- Use a 1½-ounce ice cream scoop to portion out the batter onto the prepared baking sheets, spacing at least 2 inches apart.
- Bake the cakes for 12-14 minutes, until firm to the touch and a toothpick inserted into the center of a cake comes out clean. Remove from the oven and let cool completely.
- Make the marshmallow filling: Add the butter and marshmallow creme to a large bowl and beat with an electric hand mixer on medium-high speed until fully combined, 2-3 minutes. Sift in the powdered sugar and salt, then beat for another 2-3 minutes, until combined. The mixture should be stiff; if not, add a few more tablespoons of powdered sugar. Transfer the filling to a piping bag or zip-top bag. Place the piping bag in the refrigerator for at least 15 minutes before assembling the whoopie pies.
- When ready to assemble, cut a 1-inch (2.5 cm)-wide opening from the corner of the piping bag.
- Pipe a thick spiral of the filling (¼-⅓ cup) onto the flat sides of half of the cakes, leaving a ¼-inch (½ cm) border around the edge. Place the remaining cakes on top of the filling, domed sides up, and press down lightly to adhere.
- Add the crushed peppermint candies to a bowl. Roll the sides of each whoopie pie into the peppermint candies to coat. (For a more polished look, use a spoon to tilt the crushed peppermints onto the exposed filling).
- Refrigerate the whoopie pies until ready to serve, then remove from the refrigerator at least 10 minutes prior to serving.
- Enjoy!
FROZEN PEPPERMINT PIE
This easy pie has it all-creamy frozen yogurt, crushed peppermint candies and chopped chocolate sandwich cookies-in a chocolate cookie crumb crust.
Provided by My Food and Family
Categories Recipes
Time 4h25m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Reserve 8 mints and 4 cookies for garnish; set aside. Crush remaining mints and coarsely chop remaining cookies.
- Place chopped mints in large bowl. Add yogurt; mix well. Gently stir in chopped cookies; spread into crust.
- Freeze 4 hours or until firm. Let stand 10 min. before serving. Cut reserved cookies in half. Top each serving with 2 Tbsp. COOL WHIP, 1 cookie half and 1 mint just before serving.
Nutrition Facts : Calories 360, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
LAYERED CHOCOLATE-PEPPERMINT PIE RECIPE
Combine seasonal flavors in this Layered Chocolate-Peppermint Pie recipe. This chocolate-peppermint pie from My Food and Family is perfect for the holidays!
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.)
- Spread 1-1/2 cups pudding onto bottom of crust; top with 1/2 cup marshmallows. Stir 1-1/2 cups COOL WHIP into remaining pudding; spread over pie.
- Refrigerate 3 hours or until firm. Meanwhile, make chocolate curls from semi-sweet chocolate. (See tip.)
- Top pie with remaining COOL WHIP, remaining marshmallows and chocolate curls before serving.
Nutrition Facts : Calories 270, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 4.2591 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 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
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
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
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