By: Terry Harris | Email: Click Here
Posted: January 18, 2020 | 8:00 a.m.
The first time I ran across a recipe for Peppermint Patty Pie, I thought, “Hmmmm… wonder if that taste might be a little bit strong?” When I tried it, I discovered that I had been guilty of premature judge-mint. (Sorry. I couldn’t resist.) It turns out that this dessert, made with only four ingredients and a little “Queenie-tweaking,” is absolutely delicious. I made two, served them at a big family meal, and even a couple of people who said that they were not fans of peppermint patties ate every bite, so I’d call that a success.
This recipe is the ultimate in ease, both of preparation and clean-up, as a) it requires only an Oreo crust, a tub of Cool Whip, a dozen small York Peppermint Patties, and a little whole milk, and b) the only tools required are a microwave-safe bowl and a spoon. Well, those plus a knife for quartering the patties, though I’m sure you could just break those up if you didn’t mind sticky hands.
I did use the name brands. I knew and trusted them, and wanted to make sure this one turned out right. I’m sure generic or store brands would work as well as long as you only use “regular” rather than “light” or “extra creamy” whipped topping.
To prepare your pie, just unwrap and quarter the mint patties, place them in a medium-sized microwave-safe bowl, pour over the milk, turn your microwave to medium (50%) and heat it in 30 second increments, stirring between, until nice and smooth.
I learned the hard way that the next step is important. First, let the liquid cool a bit, then fold the whipped topping into the somewhat cooled chocolate – not the other way around. I thought I was being clever by pouring the liquid chocolate mint mixture over the Cool Whip and then stirring it down to make it “extra smooth and creamy.” It turned out that by trying to get rid of every little white bubble, I stirred it down to something a bit like chocolate mint soup. Next time, I’ll be more gentle and a little less picky if there are few little white bubbles left in the mixture.
The only step left is to spoon the mixture into the crust, cover it well, and freeze six to eight hours or overnight. At serving time, just pop your pie out of the freezer, slice, and decorate at will. You can add a dollop of whipped cream on top, sprinkle it with more chopped mint patties or crushed oreos, or do what I did and take your favorite zester and grate a chocolate bar over the top of the whole pie. I think it would have been more authentic – and probably prettier – had I used a dark chocolate bar. Since I was not sure that everyone was a fan of dark chocolate, I used a milk chocolate bar instead. I only wish I had remembered to take some sprigs of fresh mint for each serving!
One word of caution: plan to make this and serve it at home, or, at least, only after plenty of time in the freezer wherever you plan to serve it. I made it the night before and when I got ready to leave home it was quite solid. Unfortunately, the forty minute drive thawed it so completely that, even though I stuck it in the freezer when I arrived, when I went to slice it to serve, it felt a little bit like trying to cut cream soup. I’m pretty sure that at least part of the reason for the consistency was my initial over-stirring, and it really was quite tasty – just impossible to make into a pretty slice.
If you need more encourage-mint (I’m on a roll!) to try this sinfully delicious dessert, consider this: mint is such a versatile herb that it has been used for hundreds of years for everything from a digestive aid to relief from arthritis. So you could even tell yourself that Easy Peppermint Patty Pie is one dessert that’s both delicious and guilt-free. You’re welcome! Enjoy.
Easy Chocolate Peppermint Pie
- 1 Oreo Chocolate Pie Crust
- ¼ Cup Whole Milk
- 12 (1-1/2”) Peppermint Patties, cut into quarters
- 1 tub (8 oz.) Whipped Topping, thawed*
Microwave Peppermint Patty pieces in milk at Medium (50%) 1 minute. Stir. Microwave another 30 seconds to 1 minutes or until barely melted and smooth. Cool slightly.
Fold whipped topping into melted mixture; spoon into crust. Cover.
Freeze 6 to 8 hours or until firm.
Cut and serve in 8 slices immediately after removing from freezer. May be garnished with additional whipped topping, chocolate pieces, and/or chopped peppermint patties.
Makes 8 servings.
* NOTE: Do not use ‘extra creamy’ or ‘light’ whipped topping.
Copyright 2020 by Womack Publishing
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