CHOCOLATE PEPPERMINT CREAM PIE
Chocolate Peppermint Cream Pie
Provided by 365 Days of Baking and More
Number Of Ingredients 22
Steps:
- Pie Crust
- Place a piece of parchment onto your work surface and flour it very sparsely.
- In a medium bowl, whisk together the flour and the salt.
- Cut in the shortening with a pastry blender until the mixture looks like coarse meal.
- Sprinkle the teaspoon of vinegar and two tablespoons of water over the mixture
- Mix lightly and quickly with a wooden spoon, adding the remaining tablespoons of water as needed until dough just holds together
- Place the dough onto the prepared piece of parchment. Cover with an additional piece of parchment and with a rolling pin starting at the center of the dough, roll to the edge, but not over it
- Continue to roll out from the center, but never back to it every 45 degrees
- Throughout the process it will be necessary to flour the dough at various times. Gently pull back the top layer of parchment, and very lightly flour the dough. Replace the parchment and carefully turn the dough over, doing the same to the other side
- Continue rolling and flouring lightly until the dough is an even round circle about 3 inches larger than the rim of the 9-inch pie plate
- To transfer the dough to the pie plate, gently remove the top layer of parchment. Lightly flour the rolling pin and place it at one edge of the circle. Using the bottom layer of parchment, bring the edge of the dough up over the rolling pin and very lightly roll the pin to the other side of the dough. Move the pie plate under the rolling pin and gently roll the dough out over it. Carefully, fit the dough into the plate and trim any excess, leaving one inch over the rim. Fold the dough under so that it is even with the rim and crimp.
- Line the inside with a circle of parchment, add uncooked beans or rice to about 2/3 full and refrigerate for 30 minutes.
- Preheat the oven to 350 degrees F.
- Bake for 20 minutes. Gently lift the parchment and beans out of the plate and prick the entire crust with a fork. Brush the crust with the egg wash and return to the oven to bake for an additional 15 - 20 minutes until completely golden.
- Filling
- In a medium saucepan, whisk together the cornstarch, sugar, cocoa powder and salt
- Combine the heavy cream and milk in a large measuring cup. Slowly pour into the saucepan while whisking so that no lumps are formed
- Whisk in the egg yolks
- Heat over medium until just boiling and mixture thickens
- Remove from heat and whisk in the chocolate, McCormick Pure Peppermint Extract, and butter until everything is melted and well combined
- Pour into the baked pie crust. Cover the filling with a piece of plastic wrap and chill for 4 hours
- Stabilized Whipped Cream
- In a mixing bowl, beat the confectioners' sugar, cream cheese, McCormick Pure Vanilla and McCormick Pure Peppermint Extracts
- Gradually add the heavy cream and beat until stiff peaks are formed, scraping down the sides and bottom of bowl as needed
- Pipe onto the pie or spread on the top to garnish
- Add the crushed candy canes as a final touch
WHITE CHOCOLATE MINT PIE
Two classic holiday flavors-chocolate and peppermint-combine in this creamy, rich pie. For added sweetness, drizzle each piece with chocolate syrup.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a microwave-safe bowl, heat fudge topping on high for 12-17 seconds or until spreadable. Spread over the bottom of crust; set aside., In a small bowl, beat cream cheese and peppermint extract until smooth. Gradually beat in 1/2 cup milk until smooth. Slowly add the remaining milk. Sprinkle with pudding mix; beat on low speed for 2-3 minutes or until slightly thickened. Pour into the crust. Chill for at least 25 minutes. Sprinkle with peppermints.
Nutrition Facts : Calories 374 calories, Fat 18g fat (9g saturated fat), Cholesterol 38mg cholesterol, Sodium 422mg sodium, Carbohydrate 48g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.
PEPPERMINT AND WHITE CHOCOLATE CREAM PIE
Rich white chocolate filling billows over this pie's dark chocolate crust with a double-dose of mint flavor -- and it all takes just 20 minutes to put together. There is an 8-24 hr chill time.
Provided by Annacia
Categories Dessert
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Generously grease a 9-inch pie plate; set aside.
- For crust: In a medium bowl, combine crushed chocolate cookies and melted butter.
- Press mixture onto the bottom and up the side of the prepared pie plate. Cover and chill for at least 15 minutes.
- Meanwhile, prepare pudding mix according to package directions for traditional pudding pie, using the 1 1/2 cups milk.
- Spread filling in the chilled crust.
- Cover and chill for 8 to 24 hours.
- Before serving, in a small bowl, combine whipping cream, powdered sugar, and peppermint extract.
- Beat with an electric mixer on medium speed until stiff peaks form (tips stand straight).
- Spread whipped cream over top of pie.
- Sprinkle with crushed peppermint candies.
- Makes 8 servings.
Nutrition Facts : Calories 292, Fat 21.8, SaturatedFat 12.5, Cholesterol 62.9, Sodium 210, Carbohydrate 21.9, Fiber 0.8, Sugar 8.9, Protein 3.7
CHOCOLATE PEPPERMINT SILK PIE RECIPE BY TASTY
Here's what you need: eggs, sugar, water, pie crust, peppermint extract, chocolate, butter, whipped cream, shaved chocolate, crushed peppermint candies
Provided by Pierce Abernathy
Categories Desserts
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425˚F (220˚C).
- In a medium heat-proof bowl, beat the eggs and sugar with an electric hand mixer until combined.
- Add the water to a small pot over low heat and rest the bowl on top. Constantly beat the egg mixture on low speed until it reaches 160˚F (71˚C). Remove the bowl from the heat and stir as it cools.
- Lay a prepared pie crust in a 9-inch (23 cm) pie dish. Lay a sheet of parchment paper over crust and place 4 spoons or dried beans in the center, weighing down the crust.
- Bake for 15 minutes, until golden brown. Let cool.
- Add the peppermint extract and melted chocolate to the egg mixture. Stir until combined.
- Gradually beat in the butter until well combined.
- Gradually fold in the whipped cream until just incorporated.
- Carefully spoon the filling into the prepared pie crust and chill for at least 2 hours.
- Garnish with whipped cream, shaved chocolate, and crushed peppermint candies.
- Enjoy!
Nutrition Facts : Calories 515 calories, Carbohydrate 58 grams, Fat 28 grams, Fiber 1 gram, Protein 6 grams, Sugar 37 grams
PEPPERMINT BAVARIAN CREAM PIE
Perfect combination of chocolate and mint in a beautiful presentation for Christmas.
Provided by dkboyd
Categories Desserts Pies No-Bake Pie Recipes Chiffon Pie Recipes
Time 9h10m
Yield 8
Number Of Ingredients 14
Steps:
- Stir crushed chocolate wafer crumbs, 1/4 cup white sugar, and softened butter together in a bowl. Press into an 8-inch pie plate. Refrigerate until set, at least 15 minutes.
- Pour water into a bowl and sprinkle gelatin over the top; let sit until gelatin softens, 5 to 10 minutes.
- Heat milk in a saucepan over medium heat until bubbling. Beat egg yolks and 1/2 cup white sugar together in a bowl. Pour hot milk into egg yolk mixture in a steady stream, whisking constantly. Return egg mixture to saucepan over medium heat and cook, stirring constantly, until mixture thickens slightly, about 4 minutes. Remove from heat.
- Stir gelatin mixture into egg-yolk mixture until gelatin melts and custard is well-combined; cool to room temperature. Stir in peppermint extract and vanilla extract.
- Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
- Beat heavy cream in a chilled glass or metal bowl until medium-soft peaks form. Fold egg whites and whipped cream into custard. Pour custard into prepared crust. Sprinkle with crushed peppermint candy and grated chocolate. Chill pie in the refrigerator until set, 8 hours to overnight.
Nutrition Facts : Calories 455.7 calories, Carbohydrate 57.2 g, Cholesterol 135.8 mg, Fat 22.6 g, Fiber 0.8 g, Protein 7.1 g, SaturatedFat 12.7 g, Sodium 221.9 mg, Sugar 40 g
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