My Favorite Frozen Peppermint Pie
Recipe: #6506
September 12, 2012
"How easy is this. For those who don't know me ... I love to cook, but baking ... NOT so much. But this is a recipe I love to take to potlucks or BBQ's, it is always a hit. Easy and quick to prepare. And, if you have kids and are worried about the alcohol, you may want to use a peppermint extract; but, honestly, I don't worry about it. That is up to you. Just mix and freeze. Garnish with some extra whipped cream and mint leaves; or, for the holidays, a mini candy cane, or crush up a few for a light topping over the whipped cream. This originally came from the label off the back of a can of Eagle Brand Sweetened Condensed Milk. Cook time doesn't include freezer time."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (161 g)
- Calories 412.1
- Total Fat - 27.5 g
- Saturated Fat - 19 g
- Cholesterol - 59.6 mg
- Sodium - 846.8 mg
- Total Carbohydrate - 28.3 g
- Dietary Fiber - 0.9 g
- Sugars - 24.8 g
- Protein - 13.7 g
- Calcium - 87 mg
- Iron - 0.9 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Base ... Add the cream cheese and condensed milk to a small bowl and mix until light and fluffy on medium speed. Add in the food coloring, cream de menth, and mix to combine. This can be done by hand, but a hand held or stand mixer makes it much easier.
Step 2
Topping ... Remove from the mixer and gently fold in the whipped topping, trying not to over mix. Do this step by hand; and, do not over mix.
Step 3
Pie ... Pour into the pie shell, smooth out the filling, and cover with plastic wrap. Freeze at least 4 hours until set. I like to freeze over night.
Step 4
Serve ... Garnish with extra whipped topping, mint leaves; or candy canes (whole, pieces, or crushed). ENJOY! this delicious Holiday Pie.
Tips
No special items needed.
1 Reviews
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