Dreyers Peppermint Pie Recipes

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DREYER'S PEPPERMINT SUNDAES



Dreyer's Peppermint Sundaes image

Direct from the North Pole and straight to your bowl. This holiday classic is sure to make your ice cream dreams come true.

Provided by Dreyers

Categories     Trusted Brands: Recipes and Tips     Dreyer's

Yield 1

Number Of Ingredients 4

DREYER'S SLOW CHURNED® Peppermint Ice Cream
Chocolate or fudge sauce
Crushed candy canes or peppermint candies
Brownies, crumbled

Steps:

  • In a sundae glass, layer, from the bottom up:
  • Chocolate or fudge sauce, DREYER'S SLOW CHURNED® Peppermint Ice Cream, crushed candy canes or peppermint candies, brownies.

CLEAR PEPPERMINT MERINGUE PIE



Clear Peppermint Meringue Pie image

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

1 cup all-purpose flour, plus more for dusting (see Cook's Note)
1/4 cup sweetened cocoa powder
3 tablespoons confectioners' sugar
2 tablespoons vegetable oil
1/4 teaspoon fine salt
4 tablespoons (1/2 stick) cold unsalted butter, cut into small pieces
Nonstick cooking spray, for the foil
2 ounces bittersweet chocolate, chopped
5 teaspoons coconut oil
Three 1/4-ounce packages unflavored powdered gelatin
1 cup granulated sugar
1/2 teaspoon peppermint extract
1/4 cup plus 2 tablespoons granulated sugar
1 teaspoon lemon juice
1/4 teaspoon fine salt
2 large egg whites
1/4 teaspoon peppermint extract
10 soft peppermints (about 2 ounces), crushed, plus more for topping
Chocolate curls, for topping

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



Peppermint Pie image

This cool, creamy dessert showcases the most festive holiday duo: peppermint and chocolate.

Provided by Jasmine Smith

Time 2h40m

Number Of Ingredients 11

30 chocolate wafer cookies (such as Nabisco Famous) (from 1 [9-ounce] package)
¼ cup unsalted butter, melted
1 tablespoon granulated sugar
¼ teaspoon kosher salt
8 ounces cream cheese, at room temperature
1 cup marshmallow creme
1 teaspoon peppermint extract
1 cup heavy whipping cream, chilled
½ cup granulated sugar
8 drops of red food coloring
Crushed hard peppermint candies (such as Starlight Peppermint Mints) (from 8 round candies)

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.

ORIGINAL NO-BAKE DIRT PIE WITH WORMS



Original No-Bake Dirt Pie With Worms image

This pie is so easy to make and is ALWAYS the first thing to go at pot lucks! Everyone loves this and kids and adults ask for me to make this for parties. You can substitute "light" ingredients, but it loses something with the "fat free" stuff.

Provided by caroliyer

Categories     Pie

Time 20m

Yield 10 , 8-10 serving(s)

Number Of Ingredients 8

1/4 cup butter, room temperature
8 ounces cream cheese
1 cup powdered sugar
2 (3 1/2 ounce) packages jello instant vanilla pudding
3 1/2 cups milk (skim works fine)
12 ounces Cool Whip, thawed
20 ounces Oreo cookies, crushed finely
20 candy gummy worms (optional)

Steps:

  • Mix butter, cream cheese and sugar in bowl and set aside. In separate bowl, mix milk and pudding. Fold in Cool Whip. Combine the two bowls gently by folding until combined completely.
  • You can layer in individual bowls or in one large 12" pan. Start with a layer of 1/2 of the cookies on the bottom, layer mixture in middle and top with remaining cookies. Top with candy gummy worms. Refrigerate for at least 2 hours before serving.

DANDELION FRITTERS



Dandelion Fritters image

These wild springtime blossoms have a mild, slightly bitter flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 11

2 cups unsprayed dandelion flowers, wiped clean
1 1/4 teaspoons salt, plus more to taste
1 tablespoon fresh lemon juice
1 cup all-purpose flour
1 cup fine cornmeal
1/4 teaspoon freshly ground pepper
1/2 teaspoon chile powder
1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme
1 large egg
1/4 cup milk
2 cups corn or safflower oil

Steps:

  • When picking dandelions, pinch blossoms off from top of stems. Fill a medium bowl with 4 cups of cool water. Add 1 teaspoon salt and lemon juice. Place dandelions in the bowl and push them down into the water several times to clean them. Drain dandelions upside down on paper towels.
  • In a medium bowl, sift together flour, cornmeal, remaining 1/4 teaspoon salt, pepper, and chile powder. Add thyme, and mix well. In a small bowl, whisk together egg and milk. Pour egg mixture into flour and stir until well combined to form a batter.
  • Pour 1 inch of oil into a 9-inch cast-iron skillet. Heat oil to 375 degrees. Gently dip each flower into batter. Carefully place in hot oil; do not crowd. Fry until golden, about 2 minutes, turn, and fry 1 more minute if necessary. Drain on paper towels. Salt lightly. Serve hot as hors d'oeuvres or a side dish.

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