Pink Peppermint Pie Recipes

PINK PEPPERMINT PIE

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.

PEPPERMINT PIE

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.

PINK PEPPERMINT PIE

Steps:

• 1. Chill small mixing bowl and beaters of electric mixer.2. In custard cup stir together water and gelatin. Let stand for 5 minutes. Place cup in pan of simmering water and stir until gelatin dissolves. Transfer gelatin mixture to large mixing bowl.3. In chilled bowl beat whipping cream on medium speed of electric mixer until soft peaks form. Set aside.4. Add marshmallow creme to gelatin mixture. Beat on medium speed of electric mixer until combined. Beat in peppermint extract, vanilla and food coloring. Fold whipped cream into marshmallow mixture. Spoon into crust.5. Refrigerate at least 3 hours or until set. Garnish as desired. Store in refrigerator.

FLUFFY PEPPERMINT PIE

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.