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!
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.
Place the entire 9 ounce package (minus one or two) of chocolate wafer cookies in the food processor.
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.
For the crust:
- 1 9-oz package chocolate wafer cookies,
- ⅛ cup granulated sugar
- 1 stick butter, melted
- For the filling:
- 1 envelope plain gelatin
- ¼ cup cold water
- ½ teaspoon peppermint extract
- 2 cups heavy whipping cream, divided
- 1 cup crushed soft peppermint candy, plus extra for garnish
- 1 cup heavy whipping cream
- ⅓ cup sifted powdered sugar
- ½ teaspoon vanilla or peppermint extract
- Crushed peppermint
- Preheat oven to 350 degrees. 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 1½ 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!
(adapted from a recipe by Paula Dean)