EASY PEPPERMINT ICE CREAM PIE
Just a quick pie I threw together in an attempt to recreate a "cake" served at the holidays by our local sports bar. One of my daughter's FAVORITES!! "Cook" time is freezer time (although just suggested, I made mine and froze overnight). **Update: As suggested by a reviewer - this really CAN be modified with your favorite flavor ice cream and garnished accordingly to suit the Holiday or event. ;)
Provided by Mommy Diva
Categories Frozen Desserts
Time 2h15m
Yield 2 pies
Number Of Ingredients 3
Steps:
- Soften ice cream on counter until "workable" (soft enough to stir in Cool Whip but not too liquid).
- Mix in full tub of Cool Whip- do not over blend as Cool Whip will become runny.
- Scoop half of mixture into each of 2 pie crusts.
- Smooth evenly in crust.
- Cover with lid, if available, or wrap.
- Place in freezer for at least 2 hours. (Could be less, I don't know as I always do ahead and leave them overnight).
- Prior to serving, remove cover and smooth any voids (a slightly warm spoon run under warm water works well).
- Garnish with crushed candy cane or starlight mints, chocolate curls, peppermint bark crumbles, or crushed Candy Cane Roca - my favorite.
- Enjoy! ;).
PEPPERMINT ICE CREAM PIE
This is almost too simple to even have a recipe! But, at least it may provide inspiration to put it together. We like to make it at Christmas.
Provided by Mommy Fawns
Categories Pie
Time 30m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 3
Steps:
- Let ice cream soften for a few minutes without melting.
- Scoop into pie crust.
- Wrap and freeze until ready to serve.
- Serve slices with warmed hot fudge sauce.
Nutrition Facts : Calories 246.8, Fat 10, SaturatedFat 2.7, Cholesterol 0.6, Sodium 268.9, Carbohydrate 37.3, Fiber 1.2, Sugar 20.9, Protein 2.5
PEPPERMINT BAVARIAN CREAM PIE
Perfect combination of chocolate and mint in a beautiful presentation for Christmas.
Provided by dkboyd
Categories Desserts Pies No-Bake Pie Recipes Chiffon Pie Recipes
Time 9h10m
Yield 8
Number Of Ingredients 14
Steps:
- Stir crushed chocolate wafer crumbs, 1/4 cup white sugar, and softened butter together in a bowl. Press into an 8-inch pie plate. Refrigerate until set, at least 15 minutes.
- Pour water into a bowl and sprinkle gelatin over the top; let sit until gelatin softens, 5 to 10 minutes.
- Heat milk in a saucepan over medium heat until bubbling. Beat egg yolks and 1/2 cup white sugar together in a bowl. Pour hot milk into egg yolk mixture in a steady stream, whisking constantly. Return egg mixture to saucepan over medium heat and cook, stirring constantly, until mixture thickens slightly, about 4 minutes. Remove from heat.
- Stir gelatin mixture into egg-yolk mixture until gelatin melts and custard is well-combined; cool to room temperature. Stir in peppermint extract and vanilla extract.
- Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
- Beat heavy cream in a chilled glass or metal bowl until medium-soft peaks form. Fold egg whites and whipped cream into custard. Pour custard into prepared crust. Sprinkle with crushed peppermint candy and grated chocolate. Chill pie in the refrigerator until set, 8 hours to overnight.
Nutrition Facts : Calories 455.7 calories, Carbohydrate 57.2 g, Cholesterol 135.8 mg, Fat 22.6 g, Fiber 0.8 g, Protein 7.1 g, SaturatedFat 12.7 g, Sodium 221.9 mg, Sugar 40 g
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