When
it comes to entertaining, especially during the holidays, I love to
finish the party off with a beautiful dessert. And if it’s as easy as
it is pretty, it just makes my holiday even merrier.
This
Peppermint Snow Pie is just such a dessert – gorgeous to look at,
scrumptious to eat, and very easy to make. And I have a few tips to
make it even easier:
• Just the right crust. I
like making a fresh graham cracker crust – and it’s a snap, too.
Prepare your chocolate graham cracker crumbs by either whizzing them in
the food processor or putting broken graham crackers in a resealabe bag
and crushing them with a rolling pin. To help you press the crumb
mixture evenly into the pie plate, use a flat-bottomed measuring cup.
•
Getting gelatin right. Putting the gelatin in a small amount of water
to soften is called “blooming.” It’s best to use the bloomed gelatin
right away, before it starts to set into a solid. If it does start to
set, put the bowl in a small saucepan filled with an inch or so of
water. Warm it over medium-high heat until it softens again.
Peppermint Snow Pie
Makes 8 servings
CRUST
1 1/4 cups chocolate graham cracker crumbs (8 crackers)
2 tablespoons granulated sugar
1/3 cup butter, melted
FILLING
1 envelope (7 grams) unflavored gelatin
2 tablespoons boiling water
1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk
1 cup (6 ounces) Nestlé Toll House Premier White Morsels
1/2 teaspoon peppermint extract
1 container (8 ounces) frozen whipped topping, thawed, divided
1/2 cup coarsely chopped hard peppermint candies (about 24), divided
PREHEAT oven to 375° F. Grease 9-inch deep-dish pie plate.
FOR CRUST:
COMBINE crumbs and sugar in pie plate. Stir in butter. Press crumb mixture onto bottom and up sides of prepared pie plate.
BAKE for 8 minutes. Cool completely on wire rack.
FOR FILLING:
PLACE gelatin in small bowl; stir in water. Let soften for 1 minute.
HEAT
evaporated milk and softened gelatin in small saucepan over medium
heat; stirring constantly with whisk until mixture is dissolved and
hot. Remove from heat; stir in morsels and peppermint extract until
completely melted and smooth. Pour into medium bowl. Refrigerate
uncovered for 30 minutes, stirring occasionally, until cool to
touch. Gently whisk in 2 cups whipped topping. Sprinkle 1/4 cup
candies over bottom of crust. Pour filling over pie crust.
REFRIGERATE
for 2 hours or until set. Spread remaining whipped topping over
center of filling. Sprinkle with remaining 1/4 cup candies. Serve
immediately.
For more fantastic holiday dessert recipes, go to www.VeryBestBaking.com.
Jenny Harper is Consumer Test Kitchen Project Manager for the Nestlé Test Kitchens and VeryBestBaking.com.
| top of page | back | home | |
