Peppermint Chiffon Pie With Gingerbread Crust Recipe

Name: Peppermint Chiffon Pie With Gingerbread Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups flour; 1/2 teaspoon baking soda; 1/4 teaspoon baking powder; 1/4 cup unsalted butter melted, 1/2 stick; 1/4 cup dark brown sugar; 2 teaspoons ginger; 2 teaspoons cinnamon; 1 teaspoon ground cloves; 1/4 teaspoon pepper fine; 1/2 teaspoon salt; 1/4 cup molasses unsulfured; 1 dash water; 3 cups marshmallows tiny; 2/3 cup milk; 1/2 teaspoon peppermint extract; 4 drops red food coloring; 2 egg whites; 3 tablespoons sugar; 4 ounces cool whip or chilled Creme chantilly

Servings: persons

2 1/2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 cup unsalted butter melted, 1/2 stick
1/4 cup dark brown sugar
2 teaspoons ginger
2 teaspoons cinnamon
1 teaspoon ground cloves
1/4 teaspoon pepper fine
1/2 teaspoon salt
1/4 cup molasses unsulfured
1 dash water
3 cups marshmallows tiny
2/3 cup milk
1/2 teaspoon peppermint extract
4 drops red food coloring
2 egg whites
3 tablespoons sugar
4 ounces cool whip or chilled Creme chantilly

1
Mix flour, baking powder, and baking soda in a bowl.
2
In a separate bowl beat together the butter and brown sugar with spices and salt. Beat in the eggs and molasses. Slowly beat in the flour. Add the water. Refrigerate the mixture for 1 hour.
3
Preheat to 350F. Roll out dough onto a floured surface until large enough for a pie dish. Place onto a glass pie dish, fold under the over hang and crimp. Refrigerate 15 min. Cover with foil and baking beans or pie weights .Bake 10 min, remove foil and beans, bake 10-15 min. Let cool.
4
Directions for Filling
5
Combine marshmallows and milk in a saucepan and heat on medium, stirring until melted. Remove from heat. Stir in extract and coloring. Chill until mixture thickens, stir occasionally. Pour off any excess liquid.
6
While waiting, beat eggs until soft peaks form, then slowly add the sugar and beat until stiff peaks form.
7
Remove marshmallow mixture from the fridge and fold in the egg mixture and the cool whip. Spoon mixture into pie crust. Chill 4 hours.

576

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 1/2 cups flour, 1/2 teaspoon baking soda, 1/4 teaspoon baking powder, 1/4 cup unsalted butter melted, 1/2 stick, and more.

Yes, Peppermint Chiffon Pie With Gingerbread Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peppermint Chiffon Pie With Gingerbread Crust

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