I’m sure you’re well aware of my love for all things baking (Hello, way more baking posts than crafts or travel!). Over the past few weeks, I have been so busy with wedding-related events, birthday-related events, and visitors/visiting, that I haven’t been able to play in the kitchen! I had to make up for it somehow, right? So when I had absolutely no plans last weekend, I went a little bake crazy… First I made brownie bites. They were from the box, so I won’t be posting them. I may or may not have served them warm with vanilla ice cream and strawberry sauce (hint: I did). And then I made this Frozen Peppermint Pie. While that was firming up, I made Dark Stout Chocolate Cupcakes. You’ll read about that in my next post, though. Onward to the Frozen Peppermint Pie!
I found the recipe for on Smucker’s around Christmas while searching for a Christmas-y recipe to make for a family get together. I had all of the ingredients on hand at that Christmas shindig, except for the heavy whipping cream, so I never made it. Until now.
For the crust (unless you want to be like me and just buy an Oreo crust..)
- 2 cups chocolate wafer cookie or sandwich cookie crumbs
- 1/4 cup sugar
- 1/4 cup butter, melted
- (8 oz.) package cream cheese, softened
- 1 (14 oz.) can sweetened condensed milk (like Eagle Brand)
- 2 teaspoons peppermint extract
- 2 cups heavy cream, whipped
- Red food coloring (optional, I used 15!! drops to get a slightly pink hue)
- Chocolate fudge topping (optional, but I used Smucker’s)
For the crust (ignore if you went the easy route)
- Line 9-inch round cake or spring-form pan with foil.
- Combine cookie crumbs and sugar in medium bowl. Add butter; mix well. Press 2 cups crumbs firmly onto bottom and partway up sides of prepared pan. Chill.
- Beat cream cheese until fluffy in large bowl. Gradually add sweetened condensed milk until smooth. Stir in peppermint extract and food coloring, if desired; mix well. Fold in whipped cream. Pour filling into crust.
- Cover; freeze 6 hours or until firm. Garnish with fudge topping, if desired.
Let the pie sit out about 10-15 minutes before serving to make it easier to cut and eat! This pie is so refreshing to eat in the summer! Dave and Judy came over for dinner and I served it for dessert. Everyone couldn’t get over how thick and creamy it was, with the perfect amount of peppermint flavor. I know it’s kind of holiday-y, but I think it’s going to become a summer staple! I could see swapping out the peppermint extract for orange liquor or perhaps some strawberry puree? I may have created a monster!
I’m going to put up the Stout Cupcake recipe asap, as I think you’ll love it! This weekend, I’ll be a little traveling bee, heading up to Oregon for some outdoorsy adventures. Then it’s on to Chicago to visit Mel! I’m sure I’ll have heaps of fabulous food- and travel-related posts for you all to read about.