Pink Peppermint Pie Recipes

FLUFFY PEPPERMINT PIE

Fluffy Peppermint Pie image

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

Ingredients

1 1/2 cups chocolate wafer cookie crumbs
2 tablespoons sugar
1/4 cup butter or margarine, melted
30 large marshmallows
1 can (14 ounces) sweetened condensed milk
2 cups whipping (heavy) cream
3 drops red food color
2 teaspoons peppermint extract
1/4 cup crushed hard peppermint candies

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

PINK PEPPERMINT PIE

Pink Peppermint Pie image

Pretty pretty! Great around Christmas time of course! Cooking time is actually a guess on chilling time.

Provided by Christineyy

Categories Pie

Time 15h30m

Yield 10 serving(s)

Number Of Ingredients 9

Ingredients

9 inches graham cracker crust (ready to use) or 9 inches chocolate graham wafer pie crust (ready to use)
24 large marshmallows
1/2 cup milk
1 teaspoon vanilla
1/8 teaspoon salt
6 drops peppermint extract
6 drops red food coloring
1 cup whipping cream, chilled
2 tablespoons peppermint candies, crushed

Steps:

In saucepan, over low heat, combine marshmallows and milk. Stirring constnat, just until marshmallows are melted and mixture is smooth.
Remove from heat, add vanilla, salt, peppermint extract, and food coloring.
Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from spoon.
Beat whipping cream in chilled bowl until stiff.
Stir peppermint mixture, and then fold into whipping cream. Pour into crust and refrigerate at least 12 hours.
Garnish with peppermint candy just before serving.

Nutrition Facts : Calories 263.2, Fat 15.2, SaturatedFat 7, Cholesterol 34.3, Sodium 194.2, Carbohydrate 30.6, Fiber 0.4, Sugar 18.9, Protein 2.2

PINK PEPPERMINT WHOOPIE PIES

Pink Peppermint Whoopie Pies image

Marshmallow creme gets sandwiched between cookies for delicious whoopie pies - a perfect dessert.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h25m

Yield 18

Number Of Ingredients 15

Ingredients

1 cup granulated sugar
1/2 cup butter, softened
1/2 cup buttermilk
2 teaspoons vanilla
1 egg
2 oz unsweetened baking chocolate, melted, cooled
1 3/4 cups Gold Medal™ all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3 cups powdered sugar
1 jar (7 oz) marshmallow creme
3/4 cup butter, softened
6 to 7 teaspoons milk
6 drops red food color
Crushed peppermint candies or candy canes

Steps:

Heat oven to 400°F. Grease cookie sheet with shortening or cooking spray, or line with cooking parchment paper or silicone baking mats.
In large bowl, beat granulated sugar, 1/2 cup butter, the buttermilk, vanilla, egg and chocolate with electric mixer on medium speed, or mix, until well blended. Stir in flour, baking soda and salt. On cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart.
Bake 8 to 10 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
In large bowl, beat all filling ingredients on medium speed about 2 minutes or until light and fluffy. Place flat sides of 2 cookies together with scant 3 tablespoons filling, sandwich-style. Sprinkle edges of filling with crushed candies. Store in tightly covered container.

Nutrition Facts : Calories 350, Carbohydrate 51 g, Cholesterol 45 mg, Fat 3, Fiber 1 g, Protein 2 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 36 g, TransFat 1/2 g

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