White Chocolate Peppermint Pie | Candy Cane pie| Peppermint Pie
This easy, no bake peppermint pie recipe is creamy, refreshing, and had just enough sweetness.
Ingredients:
1 Oreo Pie Crust (homemade or store bought)
1 box white chocolate instant pudding mix
2 cups whole milk
8 oz brick Cream cheese (softened)
1 cup Cool Whip
2 TBS powdered sugar
1/2 teaspoon peppermint extract
2 candy canes
Oreo Pie Crust:
2 1/3 cups crushed Oreo crumbs - about 20-22 cookies
5 tablespoons butter - melted
1 tablespoon granulated sugar
#cooking #christmasdesserts #holidayrecipes
Peppermint Bark Flavored Whoopie Pies
A festive twist on the classic dessert, Peppermint Bark Whoopie Pies are a not too sweet (nor too minty) combination of mint, white chocolate, and dark chocolate. This recipe makes two dozen pies in less than an hour.
Recipe:
Ingredients
For Cookies
1 cup granulated sugar (200g)
⅓ cup unsalted butter (5 ⅓ Tablespoons of butter/75g)
1 large egg, lightly beaten
1 teaspoon vanilla extract
¾ cup sour cream (170g)
2 cups all-purpose flour (250g)
½ cup dark cocoa powder (see note) (50g)
1 teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
½ cup very hot or boiling water (118ml)
For Filling
6 oz white chocolate, chocolate chips or a chocolate bar that’s been chopped into small pieces (170g)
1 cup unsalted butter, softened (226g)
2 cups powdered sugar (250g)
½ teaspoon vanilla extract
¼ teaspoon peppermint extract (see note)
⅛ teaspoon salt
1 Tablespoon heavy cream
Optional Topping
4 oz dark chocolate bar, melted (113g)
2 crushed candy canes (see note)
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Cookie scoop (optional, but makes scooping easier, I use this 1 Tablespoon-sized scoop)
Instructions
00:00 Introduction
00:39 Preheat oven to 450F (235C) and line a baking sheet with parchment paper. Set aside.
00:53 In a large bowl (or in the bowl of a stand mixer) use an electric mixer to beat together sugar and butter until creamy and well-combined.
01:30 Add egg and vanilla extract and beat on low-speed until mixture is pale yellow and well-combined.
01:46 Stir in sour cream.
02:05 In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
03:18 Add about ⅓ of the flour mixture to the wet ingredients and use a spatula to stir the flour mixture in until mostly combined.
03:37 Add about half of your very hot/boiling water and gently stir until mostly combined.
03:45 Repeat the steps above, alternating adding remaining flour and water until all ingredients are completely combined.
04:18 Drop batter by slightly rounded Tablespoon-sized scoop onto prepared baking sheet, spacing cookies at least 2” (5cm) apart.
04:40 Transfer to preheated oven and bake for 5 minutes, then allow cookies to cool for 5-10 minutes on baking sheet before carefully removing with a spatula to a cooling rack to cool completely before filling. 05:08 While cookies are cooling, prepare filling.
White Chocolate Filling
05:20 Place white chocolate in a microwave-safe dish and heat in the microwave in 15-20 second increments, stirring well in between, until chocolate is completely melted and smooth. Set aside and allow chocolate to cool until it is no longer warm to the touch before proceeding.
05:52 Beat butter in a large bowl using an electric mixer or stand mixer until smooth and creamy. Drizzle in melted, cooled chocolate and beat until completely combined.
06:47 Gradually add powdered sugar and stir until completely incorporated, then stir in extracts and salt.
07:38 Add heavy cream and slowly increase mixer speed to high, beating for 15-30 seconds on high speed.
08:06 Dollop or pipe filling onto the bottom of one cookie and then top with another.
08:37 If desired, you can drizzle whoopie pies with melted chocolate and sprinkle with crushed candy canes.
Notes
Cocoa Powder
Dark cocoa powder is typically found beside the regular cocoa powders in the baking aisle. If you can’t find it, Dutch-process cocoa powder will work well here instead. In a pinch natural/unsweetened cocoa will also work, but you will not have the same intense chocolate flavor.
Peppermint Extract
Make sure you use “peppermint” extract and not “mint” extract, which does not have quite the same flavor and (in my opinion) makes the filling taste like toothpaste! This may seem like a small bit of extract, but it is quite potent and a little goes a long way. All of my taste-testers agreed this small amount gave the perfect flavor, but if you are determined for a stronger peppermint taste add more sparingly, only adding an additional ⅛ teaspoon at a time (and tasting after each addition).
Candy Canes and Optional Topping
Please note that the crushed candy canes tend to weep/begin to dissolve when stored. If you intend to decorate your whoopie pies, I recommend drizzling with chocolate and adding candy canes not long before serving.
Storing
These whoopie pies will keep in an airtight container at room temperature for 3 days or up to a week in an airtight container in the refrigerator.
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How to Make Peppermint Dream Pie
Looking for a holiday pie recipe? imperialsugar.com. We've got a wonderful sweet treat pie recipe that has been featured in Southern Living, Bon Appetit and Family Circle! A chocolate graham cracker crust is topped with a fluffy peppermint filling and finished off with chocolate leaves for a simple and festive dessert perfect for the Thanksgiving and Christmas holiday party season. #imperialsugar #dessert #recipe #pie #peppermint #Christmas #dreampie
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An Easy Christmas CANDY CANE PIE, A delicious Creamy Peppermint Flavored Chocolate Crust Pie
An Easy Christmas CANDY CANE PIE, A delicious Creamy Peppermint Flavored Chocolate Crust Pie. Add this Candy Cane Pie to your holiday pie list. A fun, creamy, marshmallowy, peppermint flavored candy cane pie is so easy to make.
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No-Bake Mint Chocolate Pie
This easy No-Bake Mint Chocolate Chip Pie is made with a homemade Oreo crust, filled with a delicious mint chocolate chip filling and topped with a creamy whipped peppermint topping.
Mini Peppermint Pies
It’s mint to bee with our honey-sweetened Chocolate Peppermint Pies. A fresh twist on a classic seasonal favorite, this easy-to-prepare recipe is one your friends and family won’t soon forget.
Ingredients
10 mini candy canes, divided
8 chocolate graham crackers (8 full rectangles, 16 squares)
3 Tbsp butter, melted
6 Tbsp Nature Nate’s pure honey, divided
2 cups heavy cream, divided
½ tsp peppermint extract
⅛ tsp red food coloring (optional)
2 small pinches fine sea or table salt, divided
½ tsp vanilla extract
2 oz semi sweet or dark chocolate
Directions
Preheat oven to 325℉. Line a muffin pan with 12 paper cupcake liners.
Crush the mini candy canes in their packages and set aside.
Pulse the chocolate graham crackers in a food processor until fine crumbs form. With the food processor running, drizzle in the melted butter and 2 T honey and mix until fully incorporated.
Scoop one tablespoon of the graham cracker mixture into each muffin cup and press flat. Bake for 8 minutes then cool completely.
Whip 1 cup of the heavy cream until soft peaks form. Add 2 T honey, peppermint extract, one small pinch of fine salt, and food coloring (if using). Continue whipping on high until stiff peaks form.
Fold 6 of the crushed mini candy canes into the whipped cream.
Evenly divide the peppermint whipped cream among the muffin cups and spread to cover the crusts. Cover with plastic wrap and freeze until set, about 1 hour or up to a week.
When ready to serve, melt the chocolate in the microwave in 15 second intervals, stirring well between each until smooth. Set aside.
Whip 1 cup of heavy cream until soft peaks form. Add 2 T honey, vanilla extract, and a small pinch of fine salt. Continue whipping on high until stiff peaks form. Set aside.
Remove the paper liners from the frozen mini pies and top each with whipped cream, a drizzle of melted chocolate, and the remaining crushed candy canes. Serve immediately.
Like this recipe? Try out these Nature Nate's recipes here:
Honey Gingerbread Cookies -
Paleo Ho Ho's -
Honey Almond Eggnog -
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