Peppermint pie, OMG, Yum.
Growing up we always ate Grasshopper Pie during the holidays especially when we would head back East to see my Mom’s side of the family. All the cousins, my brother and me loved it because it was green and it was called grasshopper not because it was laced with booze. Gotta leave it to the adults to feed the kids alcohol laced pie! I understand now.
Anyway, I still love the idea of this kind of frozen pie. Who wouldn’t? I just don’t like the idea of adding green food coloring anything anymore, so I came up with this frozen delicious concoction! You won’t miss the creme de menth and it’s more fun to have a bottle of peppermint schnapps in the house anyway!
This peppermint pie is perfect to make for Christmas dinner because you can make it this weekend and stick it in the freezer until you are ready to serve it. I survived the alcohol laced pies when I was a kid, but if you don’t want to use the schnapps, add a teaspoon of pure peppermint extract instead.
I’m making Peppermint Pie for 2 parties this weekend, it’s not only pretty, it’s yummy!
- 20 Oreo cookies
- 3 tbs butter, melted
- 1 bag of marshmallow’s (big or little is fine)
- 1 cup vitamin D milk or half and half
- 1/4 cup peppermint schnapps
- 1/4 cup creme de cacao
- 1 1/2 cup whipping cream
- 6 crushed candy canes
- In a food processor add cookies and pulverize until fine crumbles. Add butter to combine.
- In a 9 1/2 inch spring form pan, lined with parchment paper, Make a bottom layer cookie crust. Press down with you fingers until an even layer is formed. Place in refrigerator to set.
- In a large heavy bottom pan, add marshmallows and milk or half and half and stir continuously until melted. Add peppermint schnapps and creme de cacao and stir well.
- Remove from heat and cool completely. When it’s completely cool stir in about 1/2 of the crushed candy canes. Transfer to a large mixing bowl for later.
- While your marshmallow mixture is cooling, make the whipped cream.
- To make whipped cream, you must use really cold whipping cream and a really cold bowl. (I leave my metal bowl in the freezer for about an hour before I make whipped cream, this really helps, trust me)! Place whipping cream in the bowl and with you mixer (I have a hand held) and on the highest speed you have start beating the cream until stiff peaks form (it took me 3 minutes and 15 seconds) .
- Making sure your marshmallow mixture is cool, slowly fold in whipped cream until well incorporated.
- Place pie filling on top of cookie crust and top with remaining candy canes for decoration. Cover and store in freezer for at least 24 hours or until frozen solid.
- When ready to serve, run a knife around pan to loosen the pie from the sides of the pan and remove spring form gently.