Pink Peppermint Pie Recipes

Steps:

• In saucepan, over low heat, combine marshmallows and milk. Stirring constnat, just until marshmallows are melted and mixture is smooth.
• Remove from heat, add vanilla, salt, peppermint extract, and food coloring.
• Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from spoon.
• Beat whipping cream in chilled bowl until stiff.
• Stir peppermint mixture, and then fold into whipping cream. Pour into crust and refrigerate at least 12 hours.
• Garnish with peppermint candy just before serving.

Steps:

• Bake pie crusts. Heat marshmallows and milk in saucepan over low heat, stirring constantly, just until marshmallows are melted. Remove from heat; stir in vanilla, salt, peppermint extract, and food color.
• Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from a spoon. (Don't try and put this in the freezer to speed up the process like I did. You'll end up starting over, like I did.)
• Beat whipping cream in chilled bowl until stiff. Stir marshmallow mixture until blended; fold into whipping cream. Pour into crusts. Refrigerate at least 12 hours. Just before serving, sprinkle with crushed candy.

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.

Steps:

• 1. Chill small mixing bowl and beaters of electric mixer.2. In custard cup stir together water and gelatin. Let stand for 5 minutes. Place cup in pan of simmering water and stir until gelatin dissolves. Transfer gelatin mixture to large mixing bowl.3. In chilled bowl beat whipping cream on medium speed of electric mixer until soft peaks form. Set aside.4. Add marshmallow creme to gelatin mixture. Beat on medium speed of electric mixer until combined. Beat in peppermint extract, vanilla and food coloring. Fold whipped cream into marshmallow mixture. Spoon into crust.5. Refrigerate at least 3 hours or until set. Garnish as desired. Store in refrigerator.

Steps:

• Heat oven to 400°F. Grease cookie sheet with shortening or cooking spray, or line with cooking parchment paper or silicone baking mats.
• In large bowl, beat granulated sugar, 1/2 cup butter, the buttermilk, vanilla, egg and chocolate with electric mixer on medium speed, or mix, until well blended. Stir in flour, baking soda and salt. On cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart.
• Bake 8 to 10 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• In large bowl, beat all filling ingredients on medium speed about 2 minutes or until light and fluffy. Place flat sides of 2 cookies together with scant 3 tablespoons filling, sandwich-style. Sprinkle edges of filling with crushed candies. Store in tightly covered container.

Steps:

• Mix cookie crumbs, sugar and butter. Press evenly in bottom and up side of ungreased pie plate, 9x1 1/2 inches.
• Place marshmallows and milk in large microwavable bowl. Microwave uncovered on High about 3 minutes, stirring once, until marshmallows are melted. Refrigerate about 25 minutes or until mixture mounds slightly when dropped from a spoon.
• Beat whipping cream, food color and peppermint extract in chilled medium bowl with electric mixer on high speed until stiff. Stir marshmallow mixture until blended; fold into whipped cream. Fold in crushed candies. Mound mixture into crust. Cover and freeze about 5 hours or until frozen. Cover and freeze any remaining pie.