Festive Peppermint Pie
Yield
1 piePrep
90 minCook
20 minReady
18 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Pie | |||
| 1 | each |
pie shell (9 inch)
baked |
|
| 34 | ounces |
fruit cocktail
|
|
| 1 ⅛ | teaspoons |
mint extract
|
*
|
| 1 | cup |
heavy whipping cream
|
|
| 2 | tablespoons |
butter
|
|
| 2 | ounces |
unsweetened chocolate
|
|
| 1 | cup |
sugar
granulated |
|
| 6 | ounces |
evaporated milk
|
|
| ¼ | cup |
miniature marshmallows
|
|
| 1 | teaspoon |
vanilla extract
|
|
| Meringue | |||
| 3 | each |
egg whites
room temp. |
*
|
| ½ | teaspoon |
vanilla extract
|
|
| ¼ | teaspoon |
cream of tartar
|
|
| 6 | tablespoons |
sugar
granulated |
|
| ¼ | cup |
peppermint stick candy
crushed |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Pie | |||
| 1 | each |
pie shell (9 inch)
baked |
|
| 982.6 | ml/g |
fruit cocktail
|
|
| 5.6 | ml |
mint extract
|
*
|
| 237 | ml |
heavy whipping cream
|
|
| 3E+1 | ml |
butter
|
|
| 57.8 | ml/g |
unsweetened chocolate
|
|
| 237 | ml |
sugar
granulated |
|
| 173.4 | ml/g |
evaporated milk
|
|
| 59 | ml |
miniature marshmallows
|
|
| 5 | ml |
vanilla extract
|
|
| Meringue | |||
| 3 | each |
egg whites
room temp. |
*
|
| 2.5 | ml |
vanilla extract
|
|
| 1.3 | ml |
cream of tartar
|
|
| 9E+1 | ml |
sugar
granulated |
|
| 59 | ml |
peppermint stick candy
crushed |
* |
Directions
Drain the fruit cocktail, reserving liquid for other uses.
Stir peppermint extract into drained fruit.
Whip cream until stiff.
Fork in fruit cocktail.
Spread half of the fruit mixture into a cooled, baked pastry shell.
Freeze until firm.
Refrigerate the other half of the fruit mixture.
Combine butter, chocolate, sugar, evaporated milk and marshmallows in medium saucepan.
Heat, stirring continuously, until melted and thickened.
Stir in vanilla; cool.
Cover fruit mixture with one half chocolate mixture.
Freeze until set.
Repeat layers once more, freezing after each addition.
Freeze completed pie overnight.
Meringue: Beat egg whites with vanilla and cream of tartar until soft peaks form.
Add 1 tablespoon of sugar at a time, beating until stiff and glossy peaks are evident and sugar is dissolved.
Fold in 3 tablespoons of crushed peppermint candy.
Remove pie from freezer.
Spread meringue over chocolate layer sealing it to the crust.
Sprinkle top with remaining peppermint candy.
Bake on a cutting board at 475 F for 5 to 6 minutes or until golden.
Serve immediately.
