BREATH MINT PIE
Provided by Guy Fieri Bio & Top Recipes
Categories dessert
Time 3h15m
Yield 12 servings
Number Of Ingredients 7
Steps:
- In saute pan, heat butter over medium-low heat until softened. Remove from heat, add cookie crumbs to pan and stir until butter is evenly distributed through the crumbs.
- Line a "half sheet" size pan (approximately 13 by 18 by 2 inches deep) with plastic wrap. Spread half the cookie crumb mixture over the plastic.
- With a mixer on lowest speed (or by hand), combine ice cream and mint candy, mixing slowly and trying to avoid breaking up the mints.
- Pour the ice cream mixture over the cookie crumbs and spread gently throughout the pan, trying not to break the cookie crumb base. Top evenly with remaining cookie crumb mixture, cover with plastic wrap and re-freeze for a few hours.
- Cut into 12 triangular pieces, by cutting in half lengthwise, then thirds crosswise, and cutting each resulting rectangle into right triangles. Serve each triangle topped with whipped cream, chocolate syrup, and mint sprigs.
CHOCOLATE MINT PIE
This pie has a chocolate cookie crust and an ice cream filling, but the creme de menthe meringue topping is what makes it special. It is a perfect St. Patrick's Day treat. Vanilla ice cream can be substituted for the mint chocolate chip.
Provided by Jan Bittner
Categories Desserts Frozen Dessert Recipes Ice Cream Pie Recipes
Yield 8
Number Of Ingredients 10
Steps:
- Combine 1 1/2 cups cookie crumbs and melted butter or margarine. Press firmly over bottom and up the sides of a 9 inch pie pan. Freeze.
- Spread half of softened ice cream in crust. Drizzle 2 tablespoons creme de menthe and sprinkle 1/2 cup cookie crumbs over the ice cream. Repeat. Freeze till firm.
- In a clean bowl, beat egg whites until foamy. Add salt and cream of tartar, and beat until slightly stiff. Gradually beat in sugar until peaks form. Fold in 2 teaspoons creme de menthe. Spread meringue over pie, and seal to edges. Freeze up to 24 hours.
- Just before serving, broil until top is golden.
Nutrition Facts : Calories 541.4 calories, Carbohydrate 56.5 g, Cholesterol 119.6 mg, Fat 29.5 g, Fiber 1.2 g, Protein 7.7 g, SaturatedFat 16.5 g, Sodium 268.2 mg, Sugar 41.5 g
BREATH MINT PIE
Steps:
- In saute pan heat butter on medium heat. Add cookie crumbs and mix until butter is evenly distributed.
- Line a half sheet pan with plastic wrap, and cover the bottom of the pan with half of the crumb mixture.
- In mixer on lowest speed add ice cream and mint candy. Slowly mix together, trying not to break the mints open.
- Pour the mixture onto the cookie crumbs and gently spread throughout pan, trying not to break the crumb base. Once evenly distributed, add remaining cookie crumb mixture, cover with plastic wrap and refreeze.
- Cut into 12 triangular pieces, garnish with whipped cream, chocolate sauce and mint sprig.
MINI ORANGE MINCE PIES
My brother taught me this recipe, and I love it so I decided to share this wonderful recipe with you.
Provided by conn1e l
Categories World Cuisine Recipes European UK and Ireland English
Time 40m
Yield 18
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Sift together the flour, 1/4 cup confectioners' sugar, and cinnamon. Use a pastry cutter or two forks to mix in the butter until mixture resembles fine bread crumbs. Stir in the orange zest. Sprinkle with ice water, and gather dough into a ball. Roll out on a lightly floured surface to 1/4 inch thick. Cut out approximately 18 (3 inch) diameter circles, and 18 (2 inch) circles, rerolling dough as needed.
- Line muffin cups or tart tins using the 3 inch pastry circles. Fill each pastry cup with about 1 tablespoon of mincemeat filling. Top with 2 inch pastry circles, pinching circles together to seal the edges. Brush the top of each pie with egg.
- Bake pies in preheated oven until tops are golden brown, 15 to 20 minutes. Cool slightly on wire racks. Dust with 1/4 cup confectioners' sugar just before serving.
Nutrition Facts : Calories 145.4 calories, Carbohydrate 18.4 g, Cholesterol 28.4 mg, Fat 7.5 g, Fiber 1 g, Protein 1.7 g, SaturatedFat 4.6 g, Sodium 78.5 mg, Sugar 8 g
MINT BROWNIE PIE
I first served this treat to my family on St. Patrick's Day, and it was an instant success. Now I serve it year-round; in the winter, I leave out the green food coloring to make a cool white mint pie. -Karen Hayes,Conneaut Lake, Pennsylvania.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large saucepan over low heat, melt butter and chocolate. Stir in sugar until smooth. Add eggs and vanilla. Stir in flour until well blended. , Pour into a greased 9-in. springform pan. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool on a wire rack. , Meanwhile, for filling, beat cream cheese and sugar until smooth. Beat in extract and, if desired, food coloring. Fold in whipped topping. Spread evenly over brownie layer. Refrigerate, covered, at least 1 hour. , Remove sides of pan just before serving. Melt chocolate chips; drizzle over top. If desired, serve with additional whipped topping.
Nutrition Facts : Calories 543 calories, Fat 30g fat (20g saturated fat), Cholesterol 98mg cholesterol, Sodium 178mg sodium, Carbohydrate 63g carbohydrate (54g sugars, Fiber 2g fiber), Protein 5g protein.
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