FROZEN PEPPERMINT PIE RECIPES
PEPPERMINT FREEZER PIE RECIPE: HOW TO MAKE IT
Refreshing peppermint ice cream plus fudgy chocolate plus fluffy meringue equals the perfect pie for the holidays! Kelli Bucy of Red Oak, Iowa shares this lovely dessert that's become a Christmas tradition. You can make and freeze the pie well in advance.
Provided by Taste of Home
Categories Desserts
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 6-8 servings.
Number Of Ingredients 14
Steps:
- In a heavy saucepan, melt chocolate and butter over low heat. Stir in milk and sugar. Cook and stir for 8 minutes or until sugar is dissolved. Remove from the heat; stir in vanilla. Cool completely. , Spread half of the ice cream into pastry shell; freeze until firm. Spread half of the chocolate mixture over ice cream; freeze until set. Repeat layers. Freeze for several hours or overnight., In a heavy saucepan, combine the egg whites, sugar, water and cream of tartar. With a hand mixer, beat on low speed for 1 minute. Continue beating over low heat until mixture reaches 160°, about 12 minutes. , Pour into the bowl of a heavy-duty stand mixer; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes. Fold in peppermint candy. Spread over top of pie. Cover and freeze until serving. Pie may be frozen for up to 2 months.
Nutrition Facts : Calories 444 calories, FatContent 22g fat (12g saturated fat), CholesterolContent 48mg cholesterol, SodiumContent 236mg sodium, CarbohydrateContent 57g carbohydrate (40g sugars, FiberContent 1g fiber), ProteinContent 6g protein.
FROZEN PEPPERMINT PUDDING PIE - MY FOOD AND FAMILY RECIPES
No need to hit the freezer section to surprise them with this frozen treat. Our easy black-bottom peppermint pie is made with pudding and whipped topping.
Provided by My Food and Family
Total Time 10 minutes
Prep Time 10 minutes
Yield 10 servings
Number Of Ingredients 6
Steps:
- COMBINE the milk, pudding, and extract in a small bowl and whisk well. Then, whisk the mixture into the COOL WHIP.
- POUR the mixture into the cookie crust and top with sprinkles.
- FREEZE the pie for at least 6 hours.
Nutrition Facts : Calories 180, FatContent 8 g, SaturatedFatContent 4.5 g, TransFatContent 0 g, CholesterolContent 4.9682 mg, SodiumContent 210 mg, CarbohydrateContent 0 g, FiberContent 0 g, SugarContent 0 g, ProteinContent 2 g
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- Make Crust: In a food processor, pulse Oreos until they form coarse crumbs. Add butter and blend until completely combined.Press crumb mixture into bottom and evenly up sides of a 9" pie dish. (Try to make crust about 1/8"-thick evenly all around.) Refrigerate at least 1 hour before adding filling.Make Filling: Using a stand mixer with the whisk attachment, beat heavy cream until stiff peaks form. Transfer to a bowl. To bowl of stand mixer, add cream cheese and beat on medium-high speed, 2 minutes. Add powdered sugar and food coloring and mix on low until smooth. Add vanilla and peppermint extracts and mix until combined. With a rubber spatula, fold whipped cream into cream cheese mixture, then fold in mini chocolate chips and chopped Andes mints.Pour filling into prepared crust and smooth top. Sprinkle with more mini chocolate chips and chopped Andes and drizzle with chocolate. Refrigerate until firm, 5 to 6 hours.
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