Peppermint schnapps is a clear, sweet, mint flavored liqueur with a syrupy consistency. Its flavor is a little different from Creme de Menthe and it is more often than not used in cocktails, hot chocolate and chilled holiday shots. And speaking of things I could use right now, here’s a way to use it to make Frozen Peppermint Pie.
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Frozen Peppermint Cream Pie Crust
First, you will need a little Keebler (or any other brand) ready-crust. The reason I mention the ready-crust is because they are typically a little smaller than homemade crusts and are just the right size for this pie. The chocolate flavored packaged crusts taste pretty good! I did put an Oreo pie crust recipe in the recipe notes, but if you make the homemade crust you'll have to find a slightly smaller size pie plate or increase the filling.
Frozen Peppermint Pie Filling Ingredients
You are also going to need some packaged fudge topping, marshmallows, sugar, butter, whipping cream and a bit of vanilla. And of course the aforementioned Peppermint Schnapps. I don't have substitute for that since it's the key ingredient in the pie.
Marshmallow to Set the Pie
I've become fairly adept at using gelatin powder, but when I first made Frozen Peppermint Pie I was very thankful that it called for marshmallows, which are easier to deal with. Marshmallows, which are melted with the butter, are what help the pie set and stay soft while frozen. That is, you can freeze it and it will be firm but not rock hard.
Storing the Pie
This pie is best stored in the freezer.
Recipe
Frozen Peppermint Cream Pie
Ingredients
- 1 6 oz Keebler Ready Crust Chocolate Pie Crust
- 1 large egg white for brushing pie
- 4 tablespoons softened fudge topping your favorite
- 4 cups mini marshmallows (160 grams)
- ¼ cup granulated sugar (50 grams)
- 2 tablespoons unsalted butter, room temperature (28 grams)
- ⅓ cup Peppermint Schnapps
- ½ teaspoon vanilla extract
- 1 ½ cups whipping cream
- Dash of red food coloring
- Sweetened whipped cream or whipped topping**
Instructions
- Brush pie shell with egg white and bake at 375 for 5 minutes. Let cool completely.
- Spoon the fudge sauce across the bottom of the pie shell.
- In a large, microwave-safe mixing bowl, combine marshmallows, sugar and butter and microwave for 30 seconds on high. Stir well until mixture is melted and smooth. This takes some heavy stirring! If you need to melt the marshmallow mixture a little more, you can stick it back in the microwave and heat for 10 second spurts.
- Stir the Schnapps and vanilla into the marshmallow mixture, then stir in a few drops of red food coloring or paste until dark pink. Let cool completely.
- Using an electric mixer, whip the cream until stiff peaks form.
- Fold 1 cup of the whipped cream into the marshmallow mixture. Put the mixing bowl and the remaining whipped cream in the refrigerator for 30 minutes before proceeding -- this helps thicken it a bit. Fold the remaining whipped cream into the slightly thickened peppermint mixture.
- Pour this mixture into the fudge lined pie shell -- the filling should be thick enough so that it doesn't ooze all over the place, but it won't be as thick as whipping cream.
- Freeze the pie for at least four hours. After four hours, pipe some sweetened whipped cream around the edges and freeze until ready to serve.
- Sprinkle peppermint pieces in the center. Serve with chocolate syrup if desired.
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