Peppermint Schnapps is a clear, sweet, mint flavored liqueur with a syrupy consistency. Its flavor is a little stronger than Creme de Menthe and it is more often than not used in cocktails, hot chocolate and chilled holiday shots. I wanted to use it in a peppermint cream pie, and after trying several different recipes this is the one I (and the whole family!) liked best.
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Frozen Peppermint Cream Pie Crust
The first couple of times I made this pie I used an Oreo flavored store bought Keebler type crust, which was just the right size for the amount of filling. The chocolate also tasted great with the mint. The only drawback is that the Oreo flavored "ready-crusts" aren't always easy to find. I ended up changing the crust to a no-bake crumb crust made of crushed Oreos and butter.
Frozen Peppermint Pie Filling Ingredients
Since I switched to a homemade crust, I needed a filling that would work in a standard size 9-inch pie dish. The new filling calls for packaged fudge sauce, marshmallows, butter, vanilla or white chocolate pudding mix, milk, Cool Whip. and Peppermint Schnapps. I'd been trying to make the pie with heavy whipping cream, but for this pie Cool Whip (or any brand of frozen whipped topping) just works so much better. Save the heavy whipping cream for something else.
Marshmallow to Set the Pie
Gelatin is my go-to for setting cream pies, but this one calls for marshmallows, which are a little easier to deal with. You'll need 100 grams of marshmallows, which is about 2 ½ cups of small marshmallows. You could also use 100 grams of the larger size.
Steps for Making This Pie
I may add some step-by-step photos, but here's a rundown.
- Make a quick no-bake pie crust with Oreos and butter, freeze it and spread fudge sauce over the bottom.
- Melt the marshmallows and butter together in a small saucepan. Remove from heat and add Peppermint Schnapps. Let cool while you do the third step.
- Whisk together 1 cup of whole milk and a package of instant pudding mix.
- Add the peppermint mixture (it can be slightly warm) to the pudding mixture. Also, add some red food coloring -- just a few drops. Chill for 30 minutes or until it is thickened. It should pile when you fold it. Once thickened, fold in about ⅔ of an 8 oz tub of non-dairy whipped topping. Transfer to the pie crust and freeze.
- Shortly before serving, sprinkle crushed peppermints or peppermint bark over the top of the pie and pipe more whipped topping around the sides or just in the center.
Storing the Pie
This pie is best stored in the freezer. The alcohol and marshmallows help keep it from freezing rock solid, but it will be frozen so you'll probably want to let it sit at room temperature before slicing and serving.
Recipe
Frozen Peppermint Cream Pie
Ingredients
- 24 Oreos or chocolate sandwich cookies
- 4 tablespoons butter, melted
- 4 tablespoons softened fudge topping your favorite
- 2 ½ cups mini marshmallows (100 grams)
- 2 tablespoons unsalted butter, room temperature (28 grams)
- ½ cup Peppermint Schnapps
- 1 box instant pudding mix, white chocolate or vanilla flavor (4 serving size box)
- 1 cup whole milk
- 1-3 drops red food coloring
- 8 oz tub Cool Whip or other non-dairy whipped topping plus more for garnish
- Crushed peppermint or peppermint bark type candy for garnish
Instructions
- Mix together cookie crumbs and butter and press into a 9-inch round pie dish. Freeze for 20 minutes.
- Spoon the fudge sauce across the bottom of the frozen pie crust.
- Melt the marshmallows and butter together in a small nonstick saucepan. Remove from heat and let cool slightly. Stir in the Schnapps and let cool down to room temperature.
- In a large mixing bowl, whisk together the pudding mix and 1 cup of whole milk until thickened. Stir the marshmallow mixture into the pudding mixture, then add enough red food coloring to make it a dark pink. It will lighten when you fold in the whipped topping. Chill mixture for 30 minutes or until it is thick to the point it piles when you fold it.
- Fold about ⅔ of an 8 oz tub of Cool Whip into the peppermint mixture. You can use more or less to taste. Transfer to the frozen pie shell.
- Freeze the pie for at least four hours. After four hours, garnish with peppermint candy and more whipped topping. Return to the freezer until ready to serve.
- Before serving, let the pie sit at room temperature so that it's not quite so frozen. If you have trouble loosening the Oreo crust from the pie dish, set it in warm water.
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