Recipe Background
Sir, would you like to try a piece? Don't be shy, we know you will instantly have a secret crush on Pattie's Peppermint Pie and we don't blame you! The tease of crushed peppermint candies on top of the peppermint-marshmallow creme filling is the alluring catch that makes that chocolate wafer crust sing. Chuck or punt those boring holiday desserts aside, Pattie's Peppermint Pie is sporting the cutest look along with the most attractive kick of peppermint flavor you can find. If you haven't tried it, you don't know peanuts about how wonderfully, festively fantastic this peppermint wonder really is! It's kickin'!
Sir, would you like to try a piece? Don't be shy, we know you will instantly have a secret crush on Pattie's Peppermint Pie and we don't blame you! The tease of crushed peppermint candies on top of the peppermint-marshmallow creme filling is the alluring catch that makes that chocolate wafer crust sing. Chuck or punt those boring holiday desserts aside, Pattie's Peppermint Pie is sporting the cutest look along with the most attractive kick of peppermint flavor you can find. If you haven't tried it, you don't know peanuts about how wonderfully, festively fantastic this peppermint wonder really is! It's kickin'!
Ingredients
For the crust:
- 30 chocolate wafer cookies
- 1/4 cup unsalted butter melted
- 1 tablespoon granulated sugar
- 1/4 teaspoon kosher salt
For the filling:
- 1 (8-ounce) package cream cheese room temperature
- 1 cup marshmallow creme
- 1 teaspoon peppermint extract
- 1 cup heavy cream chilled
- 1/2 cup granulated sugar
- 8 drops red food coloring optional
- 8 hard peppermint candies crushed
Directions
- Preheat the oven to 350 degrees F.
- In the container of a food processor, add the chocolate wafers and cover the processor.
- Process the wafers until finely ground, about 30 seconds.
- Add the melted butter, 1 tablespoon of the granulated sugar, and the salt to the ground wafers and process until the mixture is the consistency of wet sand, about five 1-second pulses.
- In an ungreased 9-inch tart pan, evenly press the wafer mixture into the bottom and up the sides and transfer the tart pan onto a rimmed baking sheet.
- Bake until the crust is firm and appears dry, about 10 minutes.
- Transfer the baked crust from the oven to a wire rack and allow it to cool completely, about 15 minutes.
- In a large bowl, add the cream cheese and the marshmallow creme and using an electric handheld mixer on medium speed, beat until smooth, about 1 minute 30 seconds.
- With the mixer speed decreased to low, add the peppermint extract to the cream cheese mixture and beat until fully combined, about 15 seconds. Set it aside.
- In a separate large bowl, add the heavy cream, the remaining granulated sugar, and the red food coloring and using clean beaters on the electric handheld mixer on medium-high speed, beat until stiff peaks form, about 1 minute 30 seconds.
- Add the heavy cream mixture to the cream cheese mixture and fold until just combined.
- Evenly add the filling mixture to the cooled crust.
- Transfer the pie to the freezer until the filling mixture is firm, about 2 hours.
- Transfer the pie from the freezer and decorate the top of the pie with the crushed peppermint candies.
- Slice and serve.
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