NO-BAKE PEPPERMINT PIE RECIPE
This no-bake peppermint pie takes candy canes to a whole new level. With a chocolate cookie crust, this quick and easy dessert is ready to party.
Provided by Molly Allen
Categories dessert
Time 20m
Number Of Ingredients 7
Steps:
- Crush the Oreo cookies by pulsing them into crumbs in a food processor. Melt the butter. In a large bowl, add the crushed Oreos and stir in the melted butter with a fork. Once clumps begin to form, and the mixture is well incorporated, press it into a pie plate. Put the crust in the freezer to set while making the filling.
- Crush the peppermint candy canes in a food processor until broken up into fine crumbs.
- Whip the cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment. You can also mix the softened cream cheese and sugar in a large bowl with a wooden spoon if you don't have a stand mixer.
- Mix in the peppermint extract and crushed peppermint candy canes. Fold in the whipped cream.
- Spread the filling in the prepared pie crust. Smooth the top with a spatula. Put the peppermint pie in the fridge to set for two to three hours.
Nutrition Facts : Calories 394 calories, Carbohydrate 35 g carbohydrates, Cholesterol 69 mg cholesterol, Fat 29 g fat, Fiber 1 g fiber, Protein 3 g protein, SaturatedFat 17 g saturated fat, ServingSize 0 g, Sodium 125 mg, Sugar 31 g, TransFat 0 g
PEPPERMINT CHEESECAKE
If you love cheesecake and love peppermint candy this will be perfect! Delicious and great for the holidays!
Provided by Mrs Sarah
Categories Desserts Cakes Holiday Cake Recipes
Time 5h50m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Place cream cheese, sugar, and vanilla extract in a large bowl. Beat with an electric mixer on low speed until smooth. Mix in the eggs 1 at a time until well-incorporated. Fold crushed peppermint candies into filling with a spoon, reserving 2 tablespoons for decorating the top. Pour filling into the prepared crust.
- Bake in the preheated oven until cheesecake is set, about 40 minutes. Allow to cool at room temperature, about 1 hour.
- Refrigerate cheesecake until completely chilled, 4 hours to overnight. Sprinkle reserved peppermint candies on top.
Nutrition Facts : Calories 378.4 calories, Carbohydrate 38.8 g, Cholesterol 86.5 mg, Fat 22.6 g, Fiber 0.4 g, Protein 5.6 g, SaturatedFat 11.4 g, Sodium 287.8 mg, Sugar 27 g
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.
CHOCOLATE PEPPERMINT WHOOPIE PIES RECIPE BY TASTY
In the spirit of the holidays, we put a peppermint twist on a childhood favorite. Two mint chocolate cookie cakes are sandwiched together with a classic marshmallow creme filling. Roll the sides in crushed peppermint candies for extra crunch and seasonal fun. Don't forget to refrigerate the filling before piping onto the cakes for less mess and easy eating.
Provided by Betsy Carter
Categories Bakery Goods
Time 30m
Yield 10 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
- Make the cakes: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and espresso powder, if using.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar with an electric hand mixer on medium-high speed until light and fluffy, 1-2 minutes. Add the egg and peppermint extract and beat until smooth and lightened in color, about 1 minute.
- Add about a third of the dry ingredients and mix on medium-low speed until combined, then add half of the milk and mix until incorporated. Continue alternating additions of the dry ingredients and milk, scraping down the sides and bottom of the bowl as needed.
- Use a 1½-ounce ice cream scoop to portion out the batter onto the prepared baking sheets, spacing at least 2 inches apart.
- Bake the cakes for 12-14 minutes, until firm to the touch and a toothpick inserted into the center of a cake comes out clean. Remove from the oven and let cool completely.
- Make the marshmallow filling: Add the butter and marshmallow creme to a large bowl and beat with an electric hand mixer on medium-high speed until fully combined, 2-3 minutes. Sift in the powdered sugar and salt, then beat for another 2-3 minutes, until combined. The mixture should be stiff; if not, add a few more tablespoons of powdered sugar. Transfer the filling to a piping bag or zip-top bag. Place the piping bag in the refrigerator for at least 15 minutes before assembling the whoopie pies.
- When ready to assemble, cut a 1-inch (2.5 cm)-wide opening from the corner of the piping bag.
- Pipe a thick spiral of the filling (¼-⅓ cup) onto the flat sides of half of the cakes, leaving a ¼-inch (½ cm) border around the edge. Place the remaining cakes on top of the filling, domed sides up, and press down lightly to adhere.
- Add the crushed peppermint candies to a bowl. Roll the sides of each whoopie pie into the peppermint candies to coat. (For a more polished look, use a spoon to tilt the crushed peppermints onto the exposed filling).
- Refrigerate the whoopie pies until ready to serve, then remove from the refrigerator at least 10 minutes prior to serving.
- Enjoy!
PHILADELPHIA 3-STEP PEPPERMINT CHEESECAKE
In just ten minutes you can pop this luscious PHILADELPHIA 3-STEP Peppermint Cheesecake into the oven. Tonight, you shall be crowned queen of desserts.
Provided by My Food and Family
Categories Dairy
Time 3h50m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs; mix just until blended. Stir in 1/2 cup crushed mints.
- Pour into crust; sprinkle with 1/4 cup of the remaining crushed mints.
- Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours or until firm. Top with COOL WHIP and remaining crushed mints just before serving.
Nutrition Facts : Calories 500, Fat 27 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 120 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 6 g
PEPPERMINT CHEESECAKE
People are thrilled when they see me coming with this rich, smooth cheesecake-it's always a crowd pleaser. Not only does it look sensational, but it is so scrumptious. -Carrie Price, Ottawa, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h55m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of prepared pan. Place pan on a baking sheet. Bake until set, 12-14 minutes. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and extracts. Add eggs; beat on low speed just until combined. Fold in chips. Pour into crust. (Pan will be full.) Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° until center is just set and top appears dull, 1-1/4 to 1-1/2 hours. Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan., For topping, in a large bowl, beat cream cheese and sugar until smooth. Stir one-fourth whipped topping into mixture; fold in remaining whipped topping. Spread or pipe onto cheesecake. Garnish with miniature candy canes if desired.
Nutrition Facts : Calories 711 calories, Fat 51g fat (33g saturated fat), Cholesterol 153mg cholesterol, Sodium 424mg sodium, Carbohydrate 52g carbohydrate (38g sugars, Fiber 2g fiber), Protein 10g protein.
FROZEN PEPPERMINT PIE
The peppermint taste is devine. This is so easy to make, you'll want to have it a lot! :-)Very quick to make! The cook time is for freezing.
Provided by MizzNezz
Categories Pie
Time 3h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Beat cream cheese until fluffy.
- Gradually beat in milk.
- Stir in creme de menthe.
- Fold in whipped topping.
- Pour into crust.
- Freeze for 4 hours.
Nutrition Facts : Calories 472.4, Fat 28.4, SaturatedFat 15, Cholesterol 70.8, Sodium 303.1, Carbohydrate 44.4, Fiber 0.8, Sugar 32.1, Protein 8.4
PEPPERMINT CHEESE PIE RECIPE
Provided by dorchuk
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350 degrees F. 2. In a large bowl, beat cream cheese and sugar until light and fluffy. Add eggs and beat well. Add sour cream and vanilla; mix well. 3. Place 1/2 cup cream cheese mixture in a small bowl and stir in peppermint extract and red food color; mix well. Pour remaining cream cheese mixture into pie crust. 4. Drop peppermint cream cheese mixture by spoonfuls into cream cheese mixture and swirl with a knife to create a marbled effect. 5. Bake 30 to 35 minutes, or until the edges are firm (the center will be slightly loose). 6. Allow to cool 1 hour then cover and chill at least 6 hours before
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