Frozen Peppermint Cream Pie
Frozen peppermint pie made with marshmallows, whipped cream and Peppermint Schnapps.
Servings 8
Cost 5
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.