Peppermint Freezer Pie Recipe

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Peppermint Freezer Pie Recipe
Peppermint Freezer Pie Recipe photo by Taste of Home
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Peppermint Freezer Pie Recipe

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Refreshing peppermint ice cream plus fudgy chocolate plus fluffy meringue equals the perfect pie for the holidays! Kelli Bucy of Red Oak, Iowa shares this lovely dessert that's become a Christmas tradition. You can make and freeze the pie well in advance.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 40 min. + freezing
MAKES:
6-8 servings
TOTAL TIME:
Prep: 40 min. + freezing

Ingredients

  • 2 ounces unsweetened chocolate
  • 3 tablespoons butter
  • 2/3 cup evaporated milk
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1 quart peppermint ice cream, softened
  • 1 pastry shell (9 inches), baked
  • MERINGUE:
  • 3 egg whites
  • 6 tablespoons sugar
  • 1 tablespoon water
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons crushed peppermint-stick candy

Directions

In a heavy saucepan, melt chocolate and butter over low heat. Stir in milk and sugar. Cook and stir for 8 minutes or until sugar is dissolved. Remove from the heat; stir in vanilla. Cool completely.
Spread half of the ice cream into pastry shell; freeze until firm. Spread half of the chocolate mixture over ice cream; freeze until set. Repeat layers. Freeze for several hours or overnight.
In a heavy saucepan, combine the egg whites, sugar, water and cream of tartar. With a hand mixer, beat on low speed for 1 minute. Continue beating over low heat until mixture reaches 160°, about 12 minutes.
Pour into the bowl of a heavy-duty stand mixer; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes. Fold in peppermint candy. Spread over top of pie. Cover and freeze until serving. Pie may be frozen for up to 2 months. Yield: 6-8 servings.
Originally published as Peppermint Freezer Pie in Taste of Home December/January 2007, p68

Nutritional Facts

1 piece: 444 calories, 22g fat (12g saturated fat), 48mg cholesterol, 236mg sodium, 57g carbohydrate (40g sugars, 1g fiber), 6g protein.

  • 2 ounces unsweetened chocolate
  • 3 tablespoons butter
  • 2/3 cup evaporated milk
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1 quart peppermint ice cream, softened
  • 1 pastry shell (9 inches), baked
  • MERINGUE:
  • 3 egg whites
  • 6 tablespoons sugar
  • 1 tablespoon water
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons crushed peppermint-stick candy
  1. In a heavy saucepan, melt chocolate and butter over low heat. Stir in milk and sugar. Cook and stir for 8 minutes or until sugar is dissolved. Remove from the heat; stir in vanilla. Cool completely.
  2. Spread half of the ice cream into pastry shell; freeze until firm. Spread half of the chocolate mixture over ice cream; freeze until set. Repeat layers. Freeze for several hours or overnight.
  3. In a heavy saucepan, combine the egg whites, sugar, water and cream of tartar. With a hand mixer, beat on low speed for 1 minute. Continue beating over low heat until mixture reaches 160°, about 12 minutes.
  4. Pour into the bowl of a heavy-duty stand mixer; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes. Fold in peppermint candy. Spread over top of pie. Cover and freeze until serving. Pie may be frozen for up to 2 months. Yield: 6-8 servings.
Originally published as Peppermint Freezer Pie in Taste of Home December/January 2007, p68

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MY REVIEW
kiboko User ID: 3637756 66816
Reviewed Nov. 2, 2009

"My family doesn't care for meringue so I changed it up a little. I always have leftover chocolate so I spread it over the top of the pie before freezing. I never have enough of this so I have begun making two. It's a new family favorite!"

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