This frozen peppermint cream pie came from an attempt to use up some Peppermint Schnapps I found in a lunchbox in the garage. As shady as that sounds, the fact is I’ve been keeping my liqueurs in those little tin lunchboxes they sell at Old Navy, and I found a box in the garage full of booze filled lunchboxes. The Schnapps tasted “good as new” even though I can’t remember when I bought it or why. The pie tasted even better!
This pie is thickened with marshmallows, which are easier to deal with (and smell better) than gelatin powder. As for the crust, I took a shortcut and used a little Keebler ready-made chocolate crust. It’s been a while since I bought ready-made chocolate crust, and I think they may have improved them a bit because it tasted great and sliced neatly. Also, the smaller crust was the perfect size for the amount of filling, which was a relief. I thought I’d have too much.
Here’s the recipe. I’m actually looking forward to making this one again and may try livening it up a bit by putting ice cream sandwiches on the bottom.
- 1 (6 ounce) Keebler Ready Crust Chocolate Pie Crust
- 4 tablespoons softened fudge topping (your favorite)
- 4 cups mini marshmallows (160 grams/5.7 oz) -- measure carefully
- 1/4 cup granulated sugar
- 2 tablespoons unsalted butter, room temperature
- 1/3 cup Peppermint Schnapps
- 1/2 teaspoon vanilla extract
- 1 1/2 cups whipping cream
- Dash of red food coloring
- Sweetened whipped cream or whipped topping**
- Brush pie shell with egg white and bake at 375 for 5 minutes. Let cool completely.
- 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.
- 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 marsmallow 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 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.
For sweetened whipped cream, beat 6 ounces of whipping cream with 2-3 tablespoons of powdered sugar. Beat in 1/2 teaspoon of vanilla.