Best 10 Peppermint Stick Pie Recipes

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Peppermint stick pie is a delicious and festive treat that is perfect for any occasion. Made with a creamy filling, crushed peppermint sticks, and a graham cracker crust, this pie is a delight for the senses. The minty flavor of the peppermint sticks pairs perfectly with the sweetness of the filling, creating a dessert that is both refreshing and indulgent. Whether you are looking for a festive treat for a holiday party or a simple dessert to enjoy, peppermint stick pie is sure to satisfy.

Let's cook with our recipes!

PEPPERMINT STICK PIE



Peppermint Stick Pie image

This quick pie will be a perfect for any get-together during the holiday season. The peppermint makes this pie so refreshing.-Mildred Peachey, Wooster, Ohio

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6-8 servings.

Number Of Ingredients 5

4-1/2 cups crisp rice cereal
1 cup semisweet chocolate chips, melted
2 quarts peppermint stick ice cream, softened
Chocolate syrup or chocolate fudge topping
Crushed peppermint candies

Steps:

  • Combine cereal and chocolate. Press onto the bottom and up the sides of an ungreased 10-in. pie place. Freeze for 10 minutes. Spoon ice cream into the crust. Freeze until serving. Garnish with chocolate syrup and peppermint candies.

Nutrition Facts :

CLEAR PEPPERMINT MERINGUE PIE



Clear Peppermint Meringue Pie image

This festive pie has a crystal-clear peppermint filling, flaky chocolate crust and fluffy peppermint meringue. It's light and refreshing and just the thing to dazzle your guests at your next holiday function.

Provided by Food Network Kitchen

Categories     dessert

Time 9h5m

Yield 8 servings

Number Of Ingredients 19

1 cup all-purpose flour, plus more for dusting (see Cook's Note)
1/4 cup sweetened cocoa powder
3 tablespoons confectioners' sugar
2 tablespoons vegetable oil
1/4 teaspoon fine salt
4 tablespoons (1/2 stick) cold unsalted butter, cut into small pieces
Nonstick cooking spray, for the foil
2 ounces bittersweet chocolate, chopped
5 teaspoons coconut oil
Three 1/4-ounce packages unflavored powdered gelatin
1 cup granulated sugar
1/2 teaspoon peppermint extract
1/4 cup plus 2 tablespoons granulated sugar
1 teaspoon lemon juice
1/4 teaspoon fine salt
2 large egg whites
1/4 teaspoon peppermint extract
10 soft peppermints (about 2 ounces), crushed, plus more for topping
Chocolate curls, for topping

Steps:

  • For the chocolate crust: Pulse the flour, cocoa powder, confectioners' sugar, oil and salt in a food processor until the texture of fine meal. Add the butter and pulse until pea-size pieces form. Sprinkle in 2 tablespoons ice water and pulse until the dough begins to come together. If the dough doesn't hold together, add up to 2 more tablespoons ice water, 1 tablespoon at a time, and pulse again.
  • Transfer the dough to a sheet of plastic wrap and pat into a disk. Wrap tightly and refrigerate until firm, at least 2 hours and up to overnight.
  • Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Freeze 20 minutes.
  • Meanwhile, preheat the oven to 350 degrees F and coat a sheet of aluminum foil with nonstick spray.
  • Pierce the bottom of the chilled dough all over with a fork. Line the dough with the foil, sprayed-side down, and fill with pie weights or dried beans. Bake until the edges are set, about 20 minutes. Remove the foil and weights and continue baking until the crust is no longer glossy on the bottom, 5 to 10 minutes. Transfer to a rack and let cool completely.
  • Add the chocolate and coconut oil to a medium microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until the mixture is melted and smooth, about 1 minute. Paint a thin layer of chocolate all over the bottom and sides of the crust. Let set at room temperature until the chocolate is hardened, about 15 minutes.
  • For the filling: Put 1 1/2 cups water in a medium saucepan and sprinkle over the gelatin. Let sit until the gelatin is absorbed, 2 to 3 minutes. Add the granulated sugar and heat over medium heat, whisking occasionally, just until the gelatin and sugar are dissolved, 3 to 4 minutes. Remove from the heat and whisk in the peppermint extract.
  • Pour the gelatin mixture into a large bowl and stir in 2 cups cold water. Use a spoon to scoop away any bubbles at the surface. Refrigerate, stirring every 10 minutes, until the gelatin just begins to thicken and is the consistency of thin fruit jelly, 30 to 45 minutes.
  • Pour the gelatin mixture into the crust and refrigerate until set, at least 4 hours and up to overnight.
  • For the meringue: Bring a few inches of water to a boil in a saucepan that can hold a heatproof stand mixer's bowl above the water.
  • Add the granulated sugar, lemon juice, salt and egg whites to the mixing bowl and whisk together by hand. Set the bowl above the boiling water and whisk until the mixture is warm to the touch and the sugar is completely dissolved (about 150 degrees F).
  • Transfer to the stand mixer fitted with the whisk attachment, add the peppermint extract and beat on medium-high speed until the mixture is cool and the whites hold stiff peaks, about 5 minutes.
  • To assemble: Arrange the crushed peppermints around the edge of the pie. Cut into slices and top each with meringue, chocolate curls and more crushed peppermint.

PEPPERMINT-STICK PIE



Peppermint-Stick Pie image

Make and share this Peppermint-Stick Pie recipe from Food.com.

Provided by marisk

Categories     Pie

Time 15m

Yield 8 serving(s)

Number Of Ingredients 4

3 pints peppermint ice cream
1 chocolate crumb pie shell
12 ounces chocolate fudge topping (1 12-ounce jar fudge ice cream topping)
coarsely crushed peppermint candy cane (or striped peppermint candies) (optional)

Steps:

  • In a chilled bowl, stir ice cream until softened.
  • Spoon icecream onto a pie shell, spreading evenly. Return to freezer for at least four hours.
  • To serve, warm the fudge topping in a microwave oven according to directions on jar. Let pie stand at room temperature for 5 minutes before slicing. Serve with warmed topping and if desired, sprinkle with crushed candies.

Nutrition Facts : Calories 148.8, Fat 3.8, SaturatedFat 1.7, Cholesterol 0.8, Sodium 147.2, Carbohydrate 26.8, Fiber 1.2, Sugar 14.2, Protein 2

EDY'S PEPPERMINT PIE



Edy's Peppermint Pie image

There's a slice of holiday fun for everyone. Scoop up the wintertime goodness and fill your plate with merry.

Provided by Edy's

Categories     Trusted Brands: Recipes and Tips     Edy's

Yield 8

Number Of Ingredients 6

20 OREO® (regular or mint) or other creme-filled cookies
2 tablespoons butter, melted
1 quart EDY'S SLOW CHURNED® Peppermint Ice Cream
1 (8 ounce) container whipped topping
Small candy canes, as needed
Chocolate syrup or hot fudge sauce, as needed

Steps:

  • In food processor, crush cookies into fine crumbs. In mixing bowl, stir together cookie crumbs and butter. With your fingers, press crumb mixture evenly onto bottom and sides of 9-inch pie plate. Place in freezer about 15 minutes or until firm.*
  • Meanwhile, place ice cream in refrigerator for about 15 minutes to soften. Scoop ice cream into crust and spread evenly with spatula. Pipe or spoon whipped topping around border of pie. Arrange small candy canes on top of pie. Place pie in freezer for several hours or until ice cream is firm.
  • To serve, cut pie into 8 wedges. Place each wedge on a dessert plate and drizzle with chocolate syrup or hot fudge sauce, if desired.

EASY PEPPERMINT ICE CREAM PIE



Easy Peppermint Ice Cream Pie image

Just a quick pie I threw together in an attempt to recreate a "cake" served at the holidays by our local sports bar. One of my daughter's FAVORITES!! "Cook" time is freezer time (although just suggested, I made mine and froze overnight). **Update: As suggested by a reviewer - this really CAN be modified with your favorite flavor ice cream and garnished accordingly to suit the Holiday or event. ;)

Provided by Mommy Diva

Categories     Frozen Desserts

Time 2h15m

Yield 2 pies

Number Of Ingredients 3

2 graham cracker pie crust, ready made (I do 1 regular and 1 chocolate, a Keebler and an Oreo)
1 3/4 quarts dreyer's grand limited edition peppermint ice cream, softened (1 container)
16 ounces Cool Whip Topping

Steps:

  • Soften ice cream on counter until "workable" (soft enough to stir in Cool Whip but not too liquid).
  • Mix in full tub of Cool Whip- do not over blend as Cool Whip will become runny.
  • Scoop half of mixture into each of 2 pie crusts.
  • Smooth evenly in crust.
  • Cover with lid, if available, or wrap.
  • Place in freezer for at least 2 hours. (Could be less, I don't know as I always do ahead and leave them overnight).
  • Prior to serving, remove cover and smooth any voids (a slightly warm spoon run under warm water works well).
  • Garnish with crushed candy cane or starlight mints, chocolate curls, peppermint bark crumbles, or crushed Candy Cane Roca - my favorite.
  • Enjoy! ;).

FLUFFY PEPPERMINT PIE



Fluffy Peppermint Pie image

Enjoy this frozen pie made with peppermint candies - perfect for any holiday.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 5h55m

Yield 8

Number Of Ingredients 9

1 1/2 cups chocolate wafer cookie crumbs
2 tablespoons sugar
1/4 cup butter or margarine, melted
30 large marshmallows
1 can (14 ounces) sweetened condensed milk
2 cups whipping (heavy) cream
3 drops red food color
2 teaspoons peppermint extract
1/4 cup crushed hard peppermint candies

Steps:

  • Mix cookie crumbs, sugar and butter. Press evenly in bottom and up side of ungreased pie plate, 9x1 1/2 inches.
  • Place marshmallows and milk in large microwavable bowl. Microwave uncovered on High about 3 minutes, stirring once, until marshmallows are melted. Refrigerate about 25 minutes or until mixture mounds slightly when dropped from a spoon.
  • Beat whipping cream, food color and peppermint extract in chilled medium bowl with electric mixer on high speed until stiff. Stir marshmallow mixture until blended; fold into whipped cream. Fold in crushed candies. Mound mixture into crust. Cover and freeze about 5 hours or until frozen. Cover and freeze any remaining pie.

Nutrition Facts : Calories 655, Carbohydrate 81 g, Cholesterol 105 mg, Fiber 1 g, Protein 9 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 280 mg

PEPPERMINT PARTY PIE



Peppermint Party Pie image

This cool, easy, yummy pie with the combination of chocolate and mint always goes fast! It's perfect for Christmas or New Year's and a great way to get rid of those leftover candy canes. Variations include adding instant coffee instead of peppermint sticks for a mocha flavor, adding 3 tablespoons creme de menthe and 2 tablespoons creme de cocoa for a grasshopper pie, or adding Dutch chocolate mix for a double chocolate pie.

Provided by sarahiswright

Categories     Desserts     Pies

Time 2h50m

Yield 8

Number Of Ingredients 6

12 chocolate sandwich cookies, crushed
2 tablespoons melted butter
24 large marshmallows
⅔ cup milk
¼ cup crushed peppermint candy canes, or more to taste
1 cup heavy whipping cream

Steps:

  • Mix cookie crumbs and butter together in a bowl; press into a pie plate. Refrigerate pie crust until chilled, at least 30 minutes.
  • Heat marshmallows and milk together in a saucepan over medium-low heat until melted and smooth, 5 to 10 minutes. Remove from heat and cool. Fold crushed peppermint candy into marshmallow mixture.
  • Beat cream in a glass or metal bowl using an electric mixer until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed should curl over slightly. Fold whipped cream into marshmallow mixture; pour into pie crust. Chill until set, at least 2 hours.

Nutrition Facts : Calories 306.4 calories, Carbohydrate 37.4 g, Cholesterol 50 mg, Fat 17.2 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 9.5 g, Sodium 132.7 mg, Sugar 24.2 g

PEPPERMINT FREEZER PIE



Peppermint Freezer Pie image

Refreshing peppermint ice cream plus fudgy chocolate plus fluffy meringue equals the perfect pie for the holidays! Kelli Bucy of Red Oak, Iowa shares this lovely dessert that's become a Christmas tradition. You can make and freeze the pie well in advance.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 6-8 servings.

Number Of Ingredients 14

2 ounces unsweetened chocolate
3 tablespoons butter
2/3 cup evaporated milk
1/2 cup sugar
1 teaspoon vanilla extract
1 quart peppermint ice cream, softened
1 pastry shell (9 inches), baked
MERINGUE:
3 egg whites
6 tablespoons sugar
1 tablespoon water
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
3 tablespoons crushed peppermint-stick candy

Steps:

  • In a heavy saucepan, melt chocolate and butter over low heat. Stir in milk and sugar. Cook and stir for 8 minutes or until sugar is dissolved. Remove from the heat; stir in vanilla. Cool completely. , Spread half of the ice cream into pastry shell; freeze until firm. Spread half of the chocolate mixture over ice cream; freeze until set. Repeat layers. Freeze for several hours or overnight., In a heavy saucepan, combine the egg whites, sugar, water and cream of tartar. With a hand mixer, beat on low speed for 1 minute. Continue beating over low heat until mixture reaches 160°, about 12 minutes. , Pour into the bowl of a heavy-duty stand mixer; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes. Fold in peppermint candy. Spread over top of pie. Cover and freeze until serving. Pie may be frozen for up to 2 months.

Nutrition Facts : Calories 444 calories, Fat 22g fat (12g saturated fat), Cholesterol 48mg cholesterol, Sodium 236mg sodium, Carbohydrate 57g carbohydrate (40g sugars, Fiber 1g fiber), Protein 6g protein.

PEPPERMINT STICKS



Peppermint Sticks image

Hand-pulled peppermint-candy sticks taste delectable plain or dipped in chocolate.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 7

2 cups sugar
1/2 cup light corn syrup
2 teaspoons freshly squeezed lemon juice
1 teaspoon pure pepperment extract
4 drops red food coloring
6 ounces bittersweet chocolate, finely chopped
Vegetable-oil cooking spray

Steps:

  • Coat a 12-by-17-inch rimmed baking sheet with cooking spray, and set aside. Place sugar, corn syrup, and 1/2 cup water in a medium saucepan. Cover; bring to a boil. Remove lid, and cook, swirling pan occasionally, until syrup registers 305 degrees (hard-crack stage) on a candy thermometer, about 10 minutes. Remove from heat, and carefully stir in lemon juice, extract, and food coloring.
  • Pour hot syrup onto prepared baking sheet, being careful not to touch syrup. Using a metal spatula coated with cooking spray, fold edges toward the middle (this will help cool the syrup). When it is cool enough to handle but still quite warm, using plastic gloves, strech and pull candy, folding it over onto itself before pulling again, until it is opaque and just starting to firm up, about 10 minutes.
  • Immediately pull off pieces to form long pencil-thin ropes. Working quickly, cut into 7-inch lengths with a pair of kitchen scissors. Continue pulling until all candy is used or is no longer pliable.
  • Temper chocolate: Heat 2/3 of chocolate in a heatproof bowl set over a pan of barely simmering water until chocolate registers 118 degrees on a candy thermometer. Remove pan from heat, and add the remaining chocolate; stir with a rubber spatula (avoid using a wooden spoon, which can impart other flavors) until it cools to 84 degrees. Remove any unmelted pieces, and discard. Return bowl to pan, and stir until chocolate reaches 88 to 90 degrees.
  • Dip top 3 inches of each pepperment stick in the chocolate, if desired. Allow excess to drip off; set on a parchment-lined baking sheet, and let harden.

CHOCOLATE PEPPERMINT WHOOPIE PIES RECIPE BY TASTY



Chocolate Peppermint Whoopie Pies Recipe by Tasty image

In the spirit of the holidays, we put a peppermint twist on a childhood favorite. Two mint chocolate cookie cakes are sandwiched together with a classic marshmallow creme filling. Roll the sides in crushed peppermint candies for extra crunch and seasonal fun. Don't forget to refrigerate the filling before piping onto the cakes for less mess and easy eating.

Provided by Betsy Carter

Categories     Bakery Goods

Time 30m

Yield 10 servings

Number Of Ingredients 17

2 ¼ cups all purpose flour
½ cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
½ teaspoon espresso powder, optional
1 stick unsalted butter, room temperature
¾ cup light brown sugar
¼ cup granulated sugar
1 large egg, room temperature
1 teaspoon peppermint extract
1 cup whole milk, room temperature
1 stick unsalted butter, room temperature
14 oz marshmallow cream
2 ½ cups powdered sugar, plus more as needed
¼ teaspoon kosher salt
40 crushed peppermint candies

Steps:

  • Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
  • Make the cakes: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and espresso powder, if using.
  • In a large bowl, cream together the butter, brown sugar, and granulated sugar with an electric hand mixer on medium-high speed until light and fluffy, 1-2 minutes. Add the egg and peppermint extract and beat until smooth and lightened in color, about 1 minute.
  • Add about a third of the dry ingredients and mix on medium-low speed until combined, then add half of the milk and mix until incorporated. Continue alternating additions of the dry ingredients and milk, scraping down the sides and bottom of the bowl as needed.
  • Use a 1½-ounce ice cream scoop to portion out the batter onto the prepared baking sheets, spacing at least 2 inches apart.
  • Bake the cakes for 12-14 minutes, until firm to the touch and a toothpick inserted into the center of a cake comes out clean. Remove from the oven and let cool completely.
  • Make the marshmallow filling: Add the butter and marshmallow creme to a large bowl and beat with an electric hand mixer on medium-high speed until fully combined, 2-3 minutes. Sift in the powdered sugar and salt, then beat for another 2-3 minutes, until combined. The mixture should be stiff; if not, add a few more tablespoons of powdered sugar. Transfer the filling to a piping bag or zip-top bag. Place the piping bag in the refrigerator for at least 15 minutes before assembling the whoopie pies.
  • When ready to assemble, cut a 1-inch (2.5 cm)-wide opening from the corner of the piping bag.
  • Pipe a thick spiral of the filling (¼-⅓ cup) onto the flat sides of half of the cakes, leaving a ¼-inch (½ cm) border around the edge. Place the remaining cakes on top of the filling, domed sides up, and press down lightly to adhere.
  • Add the crushed peppermint candies to a bowl. Roll the sides of each whoopie pie into the peppermint candies to coat. (For a more polished look, use a spoon to tilt the crushed peppermints onto the exposed filling).
  • Refrigerate the whoopie pies until ready to serve, then remove from the refrigerator at least 10 minutes prior to serving.
  • Enjoy!

Tips:

  • Use high-quality ingredients. The better the ingredients, the better the pie will taste. Use fresh, ripe peppermint sticks, and a good quality cream cheese.
  • Chill the pie before serving. This will help the pie to set and make it easier to slice.
  • Garnish the pie with additional peppermint sticks or whipped cream. This will make the pie more festive and appealing.
  • Store the pie in the refrigerator for up to 3 days.

Conclusion:

Peppermint stick pie is a delicious and festive dessert that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. Whether you are a fan of peppermint or just looking for a new and exciting dessert to try, peppermint stick pie is a great option.

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