Cool Peppermint Pie Recipes
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
COOL PEPPERMINT PIE
Make and share this Cool Peppermint Pie recipe from Food.com.
Provided by butterfly_
Categories Pie
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Place the chocolate and milk in a microwave-safe bowl and place in microwave on high for 45 seconds (or until chocolate is smooth).
- Mix the chocolate with the whipped cream.
- Pour the mixture into the ready-crust.
- Decorate with chocolate pieces.
- Place in freezer for 4-5 hours or until frozen.
Nutrition Facts : Calories 395.2, Fat 18.8, SaturatedFat 10.3, Cholesterol 1.4, Sodium 226.1, Carbohydrate 55.5, Fiber 0.5, Sugar 37.3, Protein 2.3
COOL PEPPERMINT PIE
Number Of Ingredients 4
Steps:
- 1. In microwave-safe bowl pour milk over candy. Microwave at high for 30 to 45 seconds or until candy melts. Stir until smooth. Cool for 5 minutes.2. Fold in whipped topping. Spread in crust. Freeze at least 4 hours or until firm.3. Let stand for 15 minutes before cutting. Garnish as desired. Store in freezer.
Nutrition Facts : Nutritional Facts Serves
More about "cool peppermint pie recipes"
PEPPERMINT PIE WITH CHOCOLATE COOKIE CRUST RECIPE
From everydaydishes.com
4.2/5 (13)Total Time 51 minsCategory DessertCalories 505 per serving
- Place a rack in the center of the oven and preheat to 350 degrees. Pulse the chocolate sandwich cookies in a food processor until they become fine crumbs. Pour in melted butter and pulse to combine. Transfer the mixture to a 9" pie dish and press the mixture into the bottom and sides of the pan using a flat-bottomed cup. Bake 6 minutes and remove from oven to cool completely while you make the filling.
- Add the chocolate chips to a large mixing bowl. Add the peppermint extract and salt then set aside. Add the half-and-half and unflavored gelatin to a small saucepan and stir to completely dissolve the gelatin. Allow the mixture to sit for about 2 minutes so that the gelatin can continue to absorb the liquid.
- Place the saucepan with the half-and-half and gelatin over medium heat and bring to a boil, stirring frequently. Once the mixture boils, immediately remove from heat and pour over the white chocolate morsels. Allow about 30 seconds for the heat to begin to melt the chips before stirring with a whisk to blend and completely melt the chips. Once the morsels are completely melted, place the mixture into the refrigerator to cool for about 30–45 minutes.
- Remove the white chocolate mixture from the refrigerator and whisk until smooth. Test the temperature to ensure it is cool to the touch before proceeding. Once the mixture is cool, add 2 cups of whipped cream and whisk until completely combined.
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