How To make Peppermint Stick Pie
CRUST:
1 1/2 cups Chocolate wafer crumbs
1/4 cup Margarine or butter melted
:
FILLING 24 Marshmallows :
large
1/2 cup Milk
1 teaspoon Vanilla
1/8 teaspoon Salt
6 drops Peppermint extract
6 drops Red food color
1 cup Whipping cream
2 tablespoons Peppermint candy -- crushed
Heat oven to 350~F. Mix wafer crumbs and melted margarine. Press firmly against bottom and sides of an ungreased 9" pie plate. Bake 10 minutes. Cool. Heat marshmallows and milk over low heat, stirring constantly, just until marshmallows are melted. Remove from heat; stir in vanilla. salt, extract and food color. Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from a spoon.Beat whipping cream in chilled bowl until stiff. Stir marshmallow mix until blended well; fold into whipped cream. Pour into crust. Refrigerate at least 12 hours.Before serving, sprinkle with crushed candy.
How To make Peppermint Stick Pie's Videos
Peppermint Slice Recipe
A crumbly chocolate base, sweet peppermint filling and a decadent chocolate topping make up this Peppermint Slice. It’s incredibly delicious and so easy to make!
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Welcome to Recipes by Carina! I'm a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you're wanting to learn how to cook I'm here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!
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EQUIPMENT FOR THIS RECIPE
Hand Mixer
Mixing Bowl
Square Baking Pan
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PEPPERMINT SLICE RECIPE
Ingredients
1 Stick / 8 Tbsp / 115g Butter
1/2 Cup / 100g White Sugar
1 Cup / 125g Flour
1/2 Cup / 45g Desiccated Coconut
1/4 Cup / 25g Unsweetened Cocoa Powder
1 tsp Baking Powder
3 Cups / 375g Powdered Sugar / Icing Sugar
2 Tbsp / 30g Butter
3 Tbsp Milk
1/2 tsp Peppermint Essence
7 oz / 200g Dark Chocolate
2 Tbsp Oil
Instructions
Preheat oven to 180C / 350F. Line and grease a 20cm / 8 square baking pan.
In a medium sized bowl or the bowl of your stand mixer add the butter and sugar. Cream together for 3-4 minutes or until light and fluffy.
Add the dry ingredients to the bowl with the creamed butter and sugar, the flour, cocoa powder, desiccated coconut and baking powder.
Fold the dry ingredients into the creamed butter and sugar until well combined.
Use a spoon to press the base evenly into a lined 20cm or 8″ square baking pan.
Bake in the oven for 20-25 minutes or until slightly browned.
While the base is baking in the oven make the peppermint filling. Add the sugar, butter, milk and peppermint essence to a medium sized mixing bowl
Fold together until well combined with a wooden spoon. It should be pretty thick.
While the base is still hot from the oven add the peppermint filling on top.
Use an offset spatula to spread the filling into an even layer, getting right into the corners.
Leave to cool for 30-60 minutes before making the topping.
Once the base and filling has cooled make the chocolate topping.
Break or cut the chocolate up into small pieces and add to a heat proof bowl.
Pour the oil on top and melt the chocolate either in the microwave in 20 second bursts until smooth or over a water bath.
Pour the melted chocolate over the cooled peppermint filling and tilt the pan to cover the edges.
Transfer to the fridge for 2-3 hours or overnight until completely set.
How to get clean slices
Remove the peppermint slice from the fridge and pull it out of the baking pan by use the paper on the sides.
Use a hot sharpe knife to get clean even slices, cleaning the knife off in between. You can cut it into 16 or 12 pieces depending on the size you would like.
Notes
Storing the Peppermint Slice
Store the peppermint slice in an airtight container in the fridge for up to 2 weeks.
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Peppermint Stick Pie - Kitchen Cat
Get the App from Google Play:
★ Kitchen Cat ★ Peppermint Stick Pie Recipe.
A recipe from the KC Desserts collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1 1/2 c : Chocolate Wafer Crumbs
1/4 c : Margarine; or Butter, Melted
1/8 ts : Salt
1 c : Whipping Cream
24 lg : Marshmallows
1/2 c : Milk
6 Dr : Red Food Color
6 Dr : Peppermint Extract
2 tb : Peppermint Candy; Crushed
1 ts : Vanilla
Gingham and Steel Bakes! Episode 7 - White Chocolate Peppermint Pie
Emily gets in the Christmas spirit with a gorgeous kitchen, a scrumptious holiday dessert, and a surprise suggestion by her sister!
Get the recipe (and show notes) here!
Music: Rythme Gitane by Latche Swing via FreeMusicArchive.org
and I Heard the Bells by Brian Ward
Edited by Brian Ward
Wellesley Peppermint Stick Pie
Peppermint Stick Pie has been a beloved tradition for generations of Wellesley students. Learn how to make it!
Icebox Peppermint Pie || Vlogmas Day 3
Ingredients:
Two Chocolate Crusts
Half Gallon Peppermint Ice Cream
8oz Whipped Topping
Chocolate Syrup, Candy Cane Pieces, or Sprinkles
Directions:
Mix softened ice cream and whipped topping, leaving some for the top. Pour into crusts and put in freezer until it hardens up a little. Top with whipped topping and garnish with chocolate syrup and candy cane pieces. Freeze 3-4 hours before serving.
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Loaves & Dishes: Christmas Peppermint Pie
Jennie Geisler, Erie Times-News food writer, who pens the popular weekly column Loaves & Dishes, invites us into her kitchen to watch her make Christmas Peppermint Pie. This quick and easy dessert will add flavor (and color) to your holidays!