Recipe: Peppermint Pie

Peppermint pie
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Mint and the holidays go hand in hand – whether it’s in the form of candy canes, mint infused hot chocolate or in baked goodies (I love a good candy cane sugar cookie). This pie reminds me of my favorite ice cream flavor, peppermint stick. It’s a no bake dessert, which is fabulous since I’m already running around like a chicken with my head cut off this time of year. The consistency is a lighter version of cheesecake and the crust made out of Grasshopper cookies gives it another twist of mint.

The original recipe called for 1 tablespoon of peppermint extract, which is what I used in my pie. I would highly recommend cutting this in half as the mint was almost too strong. I like mint, so I didn’t mind the minty level but I adjusted the recipe for you below. Feel free to up the extract if you want it extra minty!

Peppermint Pie

Recipe adapted from Country Living

Ingredients:

Crust:

  • 50 Grasshopper or Thin Mint cookies
  • ¼ teaspoon kosher salt
  • 5 tablespoons unsalted butter, melted

Filling:

  • 12 ounces cream cheese, room temperature
  • 1 7.5 oz. container of marshmallow fluff
  • ½ tablespoon peppermint extract
  • 1 ½  cups heavy cream
  • ¾  cup powdered sugar
  • 6 drops red food coloring

Toppings:

  • Can of whipped cream (or homemade), for decorating
  • Crushed candy canes

 

Directions:

  1. In a food processor, pulse the cookies until fine crumbs form, about 15 times. Add in the salt and butter and again pulse to combine, about 10 times. Press the crumb crust mixture into the bottom of a 9” pie plate.
  2. In an electric mixer set to medium speed, beat the cream cheese until smooth, about 2 minutes. Add the marshmallow fluff and peppermint extract and beat until combined.
  3. In a large bowl, using an electric mixer set to high, beat the heavy cream and powdered sugar until very stiff peaks form, 1-2 minutes. Gently fold this into the cream cheese mixture, then fold in the food coloring.
  4. Spoon into pie plate, cover and chill in the refrigerator for at least 3 hours, or overnight.
  5. After chilling, put dollops of whipped cream around the edges and sprinkle on crushed candy cane bits in the center.

Hope this peppermint pie makes your holidays even brighter this year!

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