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 RIBBON PIE
A quick pie with a layer of chocolate pudding atop a cream cheese layer and finished with a layer of whipped topping. Garnish with chocolate shavings if desired.
Provided by Janice Howard
Categories Desserts Pies No-Bake Pie Recipes Pudding Pie Recipes
Time 4h30m
Yield 8
Number Of Ingredients 7
Steps:
- In a large bowl, combine cream cheese, 2 tablespoons sugar and 1 tablespoon milk. Beat until smooth. Gently fold in 1/2 of the whipped topping. Spread on the bottom of crust.
- In a large bowl, combine chocolate pudding mix with 2 cups milk. Beat with wire whisk for 2 minutes (mixture will be thick.) Spread over cream cheese layer. Refrigerate 4 hours or until set. Just before serving, spread remaining whipped topping over pudding layer.
Nutrition Facts : Calories 426.3 calories, Carbohydrate 52.1 g, Cholesterol 20.9 mg, Fat 22.5 g, Fiber 1.4 g, Protein 5.5 g, SaturatedFat 12.1 g, Sodium 652.2 mg, Sugar 37.2 g
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
EASY PEPPERMINT-CHOCOLATE RIBBON PIE
It's hard to believe how little peppermint extract it takes to give this easy-to-make chocolate ribbon pie its pepperminty flavor and aroma.
Provided by My Food and Family
Categories Home
Time 4h15m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Mix cream cheese spread, sugar, 1 Tbsp. milk and extract in medium bowl with whisk until blended. Stir in half the COOL WHIP; spread onto bottom of crust.
- Whisk pudding mixes and remaining milk 2 min. (Pudding will be thick.) Spoon over cream cheese layer in crust.
- Refrigerate 4 hours or until firm. Top with remaining COOL WHIP just before serving.
Nutrition Facts : Calories 360, Fat 15 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 15 mg, Sodium 630 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 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 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.
More about "easy peppermint chocolate ribbon pie recipes"
PEPPERMINT PIE (AKA CANDY CANE PIE) - PRINCESS PINKY GIRL
From princesspinkygirl.com
4.7/5 (51)Total Time 15 minsCategory DessertCalories 293 per serving
- Add the food coloring and vanilla and peppermint extract to the cream cheese/powdered sugar bowl and mix until a uniform color.
PEPPERMINT CHOCOLATE PIE RECIPE - GRANDBABY CAKES
From grandbaby-cakes.com
4/5 (8)Category DessertCuisine AmericanTotal Time 40 mins
- Prick bottom and sides of pastry with a fork. Line pastry with a double thickness of foil. Bake for 8 minutes; remove foil. Bake for 6 to 8 minutes more or until golden. Cool on a wire rack.
- In a medium heavy saucepan over low heat, whisk together 1 cup of heavy whipping cream, chocolate, granulated sugar, and butter. Continue to stir and whisk for about 10 minutes or until chocolate completely melts then remove pan from heat.
- Next, quickly whisk ⅓ of hot mixture into the egg yolks making sure the yolks don’t scramble. Return egg yolk mixture to saucepan whisking quickly. Continue cooking over medium-low heat for about 5 minutes or until everything slightly thickens and begins to bubble then remove from heat. (Mixture might appear slightly curdled.)
BEST CHOCOLATE PEPPERMINT PIE RECIPE-HOW TO MAKE CHOCOLATE ...
From delish.com
5/5 (5)Category Christmas, DessertCuisine AmericanTotal Time 3 hrs 30 mins
- Make the crust: Preheat oven to 350°. In a medium bowl, stir together Oreo crumbs and butter, then press mixture into 9" pie plate.
- Make the filling: Melt chocolate chips and 1/2 cup heavy cream in the microwave, stirring occasionally.
EASY PEPPERMINT CHOCOLATE CREAM PIE - DOMESTICALLY SPEAKING
From domestically-speaking.com
5/5 (3)Category DessertCuisine AmericanEstimated Reading Time 1 min
- In a bowl using a mixer to combine the pudding mix, milk and peppermint extract. Mix as directed on package for pie.
PEPPERMINT-MALLOW CHOCOLATE CREAM PIE RECIPE - PILLSBURY.COM
From pillsbury.com
4/5 (9)Category DessertServings 8Total Time 5 hrs
- Heat oven to 400°F. Bake pie crust as directed on package for One-Crust Baked Pie Shell. Cool completely, about 30 minutes.
- Meanwhile, in 2-quart saucepan, stir together 1 1/4 cups milk and pudding mix; cook over medium heat as directed on box. Reduce heat to low; continue cooking while adding chocolate chips, stirring until melted. Set aside.
- In 3-quart saucepan, heat 1/2 cup milk and marshmallows over low heat, stirring constantly, just until marshmallows are melted. Refrigerate about 30 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
- In chilled medium bowl, beat whipping cream and peppermint extract on high speed until stiff. Gently stir in marshmallow mixture. Gently stir in 1/4 cup of the crushed candies.
PEPPERMINT-FUDGE PIE | BETTER HOMES & GARDENS
From bhg.com
4.3/5 (9)Calories 439 per serving
- Prepare Chocolate Crumb Crust. For fudge sauce: In a small saucepan, combine the 1 cup sugar, the evaporated milk, butter, and chocolate. Cook and stir over medium heat until bubbly; reduce heat. Boil gently for 4 to 5 minutes or until mixture is thickened and reduced to 1-1/2 cups, stirring occasionally. Remove from heat; stir in vanilla. If necessary, beat until smooth with wire whisk or rotary beater. Set aside to cool completely.
- In a chilled bowl, stir 1 pint of the peppermint ice cream until softened (photo 1). Spread over cooled Chocolate Crumb Crust. Place the cooled fudge sauce in a pastry bag fitted with a round tip about 1/4-inch in diameter.** Pipe half of the cooled fudge sauce over ice cream (photo 2). Freeze about 2 hours or until nearly firm. Repeat with the remaining peppermint ice cream and the remaining fudge sauce. Return to freezer while preparing meringue.
- In a medium bowl, dissolve the 3/4 cup sugar in the boiling water. Cool to room temperature. Add the meringue powder. Beat with an electric mixer on low speed until combined; beat on high speed until stiff peaks form (tips stand straight). Using a wooden spoon, fold 3 tablespoons of the crushed candy into the meringue. Spread meringue over pie, sealing to edge. Freeze about 6 hours or until firm.
- Preheat oven to 475°F. Bake for 3 to 4 minutes or just until meringue is light brown. Cover loosely with foil. Freeze for 6 to 24 hours before serving. Sprinkle with the remaining crushed candy before serving. Makes 12 servings.
PEPPERMINT CREAM PIE - I AM BAKER
From iambaker.net
5/5 (1)Category DessertServings 8Calories 349 per serving
- Put the white chocolate pudding mix, milk, extract and food coloring in a bowl. Beat with a hand mixer for about 1-2 minutes.
PEPPERMINT ICE CREAM PIE - AN EASY NO-BAKE DESSERT RECIPE
From thelifejolie.com
Cuisine AmericanCategory DessertServings 8Total Time 10 mins
- 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.
EASY CHOCOLATE PEPPERMINT PIE | RECIPES - HERSHEYLAND
From hersheyland.com
Servings 1Total Time 6 hrs 10 minsCategory Tags
- Remove wrappers from peppermint patties; cut into quarters. Place peppermint pieces and milk in medium microwave-safe bowl.
- Microwave at Medium (50%) 1 minute; stir. Microwave at Medium an additional 30 seconds to 1 minute or just until candy is melted and smooth when stirred. Cool slightly.
- Fold whipped topping into melted mixture; spoon into crust. Cover; freeze 6 to 8 hours or until firm. Garnish with additional whipped topping and peppermint pieces, if desired.
PEPPERMINT STICK ICE CREAM FROZEN PIE | FROZEN PIE DESSERT
From awortheyread.com
- Pour the crumbs into a large mixing bowl and add the melted unsalted butter and mix thoroughly.
- Scoop the mixture into a 9" pie pan and press using a rubber spatula, your fingers, or the bottom of a clean drinking glass. Chill the pie crust in the freezer for 30 minutes.
EASY PEPPERMINT PIE RECIPE - CRAZY FOR CRUST
From crazyforcrust.com
Reviews 2Category DessertServings 12Total Time 1 hr 15 mins
PEPPERMINT HOT CHOCOLATE SLAB PIE RECIPE - PILLSBURY.COM
From pillsbury.com
Servings 16Total Time 4 hrs 5 minsCategory DessertCalories 310 per serving
CHOCOLATE-PEPPERMINT MINI PIES RECIPE | EATINGWELL
From eatingwell.com
Category Diabetic Christmas Dessert RecipesCalories 76 per servingTotal Time 1 hr 25 mins
CHOCOLATE CREAM PIE WITH PEPPERMINT WHIPPED CREAM ...
From incredibleegg.org
Calories 612Saturated fat 20 gPolyunsaturated fat 2.0 gTotal fat 37 g
EASY CHOCOLATE PIE - BELLY FULL · EASY RECIPES FOR BUSY ...
From bellyfull.net
Ratings 75Calories 338 per servingCategory Dessert
PEPPERMINT CANDY PIE RECIPE - EASY RECIPES
From recipegoulash.com
PEPPERMINT RIBBON CAKE RECIPE
From crecipe.com
EASY CHOCOLATE PEPPERMINT PIE RECIPE - SHARE-RECIPES.NET
From share-recipes.net
EASY PEPPERMINT ICE CREAM PIE RECIPE - FOOD NEWS
From foodnewsnews.com
PEPPERMINT TRUFFLE PIE RECIPE - EASY RECIPES
From recipegoulash.com
PEPPERMINT CHOCOLATE PIE RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love