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Peppermint Pie

Peppermint Pie ~ light and fluffy, simple and sweet, with all the flavors of the holiday season!

I’m sitting here trying to come up with words to express how I’m feeling right now.  First of all I’m very excited to complete this project.  There’s always a sense of accomplishment (and relief) whenever you finish anything you set out to do.  52 pies in 52 weeks, done.  I’m also a little sad because it has been a fun, creative, delicious journey.
Enough of the sappy recap!  (I’ll post more sappiness with the pie recap coming January 1st.)
Let’s talk about this light, fluffy, pretty, peppermint pie!  Some of the pies I’ve made this year were … uuhhh challenging; but this was not one of them.  This was so simple with only a few easy steps.  If you have soft peppermints laying around after Christmas this year, I know what you can do with them!

 

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Start with a simple homemade chocolate crumb crust.  I’ve always wanted to try these chocolate wafer cookies in a dessert so now was my chance.  You see Mrs. Claus stepped in to lend a hand, along with a little sugar and butter too.
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Place the entire 9 ounce package (minus one or two) of chocolate wafer cookies in the food processor.

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Pulse the cookies with the granulated sugar until ground into fine crumbs.
Add melted butter and pulse until well mixed.

Press the crumb mixture into the bottom and up the sides of a 9-inch pie place lightly greased with Pam.  Bake in a preheated 350 degree oven for 7-8 minutes.  Allow the crust to cool to room temperature while preparing the filling.

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For the filling you will need a heaping cup (plus more for garnishing) of crushed soft peppermints.  I found the Red Bird Brand (the original soft peppermint) on sale so these are what we used.  Any soft peppermint stick or candy will do fine.  Bob’s peppermints are a popular choice if you can find them.
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Place the peppermints in a large Ziploc bag.  I took mine out to the garage and used a hammer to crush them on the concrete floor.  Crush extra for the garnish.

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The filling is made from heavy whipping cream, unflavored gelatin, cool water, crushed peppermints and peppermint extract.

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Sprinkle the gelatin over 1/4 cup cold water and set aside.

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Allow the mixture to soften while preparing the filling.

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In a small saucepan add 1/2 cup whipping cream.

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Add the crushed peppermints to the heavy whipping cream and cook on low heat until the candy melts.

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If you crushed the candy into small pieces this will not take long.  This candy turned the cream a bright pink color.  If using Bob’s brand peppermint it may turn a brownish-pink color.  This is fine too.  Once the candy is melted, add the gelatin mixture and peppermint extract and stir to combine.  Cool this mixture until room temperature but be sure to watch it carefully.  You don’t want it to become set like Jell-O.

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In a separate bowl, beat 1 1/2 cups of heavy whipping cream until stiff peaks form.

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Pour the cooled gelatin peppermint mixture into the heavy whipping cream.
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Gently fold the mixtures together until almost completely blended.

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Pour the filling into the cooled chocolate crust and spread evenly.

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Refrigerate until set (about two hours).   Decorate the top of the pie with additional whipped cream and crush peppermints if desired.  (Wrapping paper optional 🙂

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A pepperminty fresh taste without sugar overload which seems strange since it’s covered in crushed candy!

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This is a photogenic pie so I took advantage of the daylight to play with the camera.

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It’s either that or I’m just trying to drag this out 🙁
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The End

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Peppermint Pie ~ light and fluffy, simple and sweet, with all the flavors of the holiday season! www.savingdessert.com #savingroomfordessert #peppermint #pie #holidaypie #dessert #Christmas #peppermintpie
4.80 from 5 votes

Peppermint Pie Recipe

Prep Time: 30 mins
Total Time: 30 mins
Yield: 8 slices
Course: Dessert
Author: Tricia
PRINT RECIPE
A bright and creamy peppermint pie great for the holidays.

Ingredients

For the crust:

  • 1 (9-ounce) package chocolate wafer cookies
  • 2 tablespoons granulated sugar
  • ½ cup unsalted butter, melted

For the filling:

  • 1 (.25-ounce) package plain gelatin (about 2 ¼ teaspoons)
  • ¼ cup cold water
  • ½ teaspoon peppermint extract
  • 2 cups heavy whipping cream, divided
  • 1 cup crushed soft peppermint candy, plus extra for garnish

For the garnish:

  • 1 cup heavy whipping cream
  • ⅓ cup sifted powdered sugar
  • ½ teaspoon vanilla or peppermint extract
  • Crushed peppermint

Instructions

  • Preheat oven to 350°F.  Add the chocolate cookies and granulated sugar to a food processor and pulse until crushed to a fine crumb.  Add the melted butter and pulse until mixed.  Spray a 9-inch pie plate with Pam.  Gently press the crumb mixture into the bottom and up the sides of the pie plate.  Bake for 7-8 minutes.  Remove from the oven and cool to room temperature.
  • In a small bowl sprinkle gelatin over the cold water and set aside to soften.  Measure ½ cup whipping cream in a small saucepan.  Add 1 heaping cup of the crushed peppermint candy.  Cook over low heat until all the candy is melted.  Remove from the heat and add the softened gelatin and peppermint extract.  Set aside to cool to room temperature.  Don't allow the mixture to cool too long and become set.
  • Beat 1 ½ cups of heavy whipping cream until stiff peaks form.  Gently fold the peppermint mixture into the whipped cream until almost blended.  Spread the filling into the pie crust and refrigerate until set - about 2 hours.
  • Garnish with additional sweetened whipped cream and crushed peppermints as desired.  The extra crushed peppermint adds a good sweet crunch to this pie without making it overly sweet.  Garnish away!

Recipe Notes

  • (adapted from a recipe by Paula Dean)
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 532kcal | Carbohydrates: 31g | Protein: 2g | Fat: 45g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 153mg | Sodium: 41mg | Potassium: 73mg | Fiber: 1g | Sugar: 23g | Vitamin A: 1667IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg
Thanks very much for stopping by!  Thanks for reading the pie posts week after week, after week.  Thanks to all my taste testers for eating pie even when you wanted a cookie.  I hope you and your family have a wonderful week of post-Christmas joy.  May the sales be with you!
Tricia

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43 Comments

  1. Charles Chamberlain says

    This recipe should be the standard for this dessert, which my mother made way back in the late1930’s. She called it a “company dessert”. I got to grind up the peppermint candy canes off the Christmas tree in the old cast iron meat grinder. She only made this for New Year’s. Today I use the food processor. The difference in the recipes is that we use hard Star Brite peppermints , and skip the cooking part. Subtle differences.

    reply to this comment >

  2. Susan says

    I really want this pie to turn out like the one in your picture. I’m making this for Christmas. Can you please let me know if you added red food coloring to your peppermint mixture because in the picture where you added the peppermint mixture to the whipped cream, it is dark red, but in the previous picture when it was melting, it was more pink. If red food coloring was used, please include the amount and type (gel or liquid). Thanks so much! Hope mine turns out as pretty as your pie.

    reply to this comment >

    • Tricia Buice says

      Hi Susan. No I did not add any food color. I would have added it to the directions if I had. One of the pictures shows the peppermints still melting. The one where it’s being poured into the whipped cream shows the cream and candy mixture after it was fully melted. If you don’t think it is pink enough, feel free to add a drop or two of gel food color. Enjoy!

      reply to this comment >

  3. Susan says

    Did you add red food coloring to the peppermint mixture because your photo of the peppermint mixture when added to the whipped cream is very dark red compared to the previous picture of the melted candy in the cream which is more pink? If so, please include type of food coloring (gel or liquid) and amount of red food coloring you used in the recipe. Thank you.

    reply to this comment >

  6. Donie says

    I made this for a party. Just changed a couple of things to cut down on carbs ( I know it still had the peppermint candies). I used an almond flour nut crust, Swerve and doubled the filling recipe for a 9×13 pan. It was delicious. Thanks for the recipe

    reply to this comment >

    • Tricia Buice says

      Hi Toni – great question! However I have not made this pie with other candies so I can’t say for sure. I think you’ll need something that melts like soft peppermints and I can’t think of anything comparable at the moment. Let us know if you try other flavors. I’m sure our readers would love hear if it was successful 🙂

      reply to this comment >

  8. Shawna says

    5 stars
    This pie was so good!! Even people that aren’t crazy about mint loved the fresh light taste of this pie. It is now a holiday favorite every year.
    I used peppermint bark oreos for the crust.

    reply to this comment >

  21. Stella B's Kitchen says

    Great job! I've enjoyed your series so much and am also feeling sad it's done. I look forward to the pies every Monday!! Thank you for taking on this challenge and sharing it with all of us here.<br />~Stella B's Kitchen

    reply to this comment >

  23. Tanna at The Brick Street Bungalow says

    Tricia, I know it must be kind of bittersweet to be at the end of the 52 Pie Project! You did an amazing job and I have enjoyed seeing your beautiful pies and reading your posts every week. I can't wait to see what you will be up to in 2012!! Best of all to you and yours! blessings ~ Tanna<br />ps this peppermint pie is almost too PRETTY to eat!! GORGEOUS (great photos!!!)!

    reply to this comment >

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