Peppermint White Christmas Pie
This Peppermint White Christmas Pie has a peppermint infused, lighter than air filling, and certainly defines festive. As one bite melts in your mouth, you’ll being going for the next. Truly scrumptious!
This pie is so mouth watering scrumptious with it’s light and pepperminty filling, and peppermint whipped topping. Once you take one bite, you’ll be wanting to hide the whole pie for yourself.
You might just be wondering how I created this scrumptious pie recipe. Well, truth be told, I had some help. This is my very old Betty Crocker cookbook, that I’ve been using since high school in the 70’s. I came across the recipe above for White Christmas Pie, and well, thoughts of peppermint and snow were running through my head, and one thing led to another.
How to Make this recipe!
Make a pre-baked pie crust first. See my recipe on the recipe below, or feel free to use your own or store bought.
Make the meringue!
- Add the egg whites, sugar, salt and cream of tartar to a medium heatproof bowl (or to the heatproof bowl of a stand mixer). Whisk to combine. Place the bowl over a medium pan of simmering water. Use just enough water to where it’s not touching the bottom of the bowl. Whisk the mixture constantly for up to 3 to 4 minutes, until the sugar has completely dissolved, ( doesn’t feel gritty when rubbed between two fingers), and the mixture reaches a safe egg temperature of 160 degrees.
- Transfer the mixture to the bowl of a stand mixer. Whisk the mixture on low speed for a few seconds, gradually increasing the speed to high. Whisk until the mixture forms stiff glossy peaks. The peaks should stand on their on but not look dry. Refrigerate while you make the rest of the filling.
Make the cooked filling!
- Whisk together the sugar, flour, gelatin, and salt in a small saucepan.
- Add the milk, and whisk over medium heat until the mixture comes to a boil. Boil for one minute and remove from the heat.
- Place the pan in cold water, and cool until the mixture slightly mounds up on the back of a spoon. Add the vanilla and peppermint extracts and blend in.
Combine meringue and cooled filling!
- Remove the meringue from the refrigerator. Gently, fold the cooled mixture into the meringue, followed by the whipped cream and coconut.
- Transfer the filling to the baked pie shell. Set aside or refrigerate while making the topping.
Make the topping!
- Add the heavy whipping cream, powdered sugar, and peppermint extract to the bowl of a stand mixer, fitted with the whisk attachment. Whisk until the whipped cream is thick, but don’t over whip, or it will turn into butter.
- Pile the whipped cream on top of the pie filling and smooth it out with a spatula, or add the star tip to a piping bag and pipe stars all over the top.
- Sprinkle the finished top with the coconut and crushed peppermint. Refrigerate until ready to serve.
Like peppermint? Check out these peppermint recipes …
Peppermint White Chocolate Buttercream
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Peppermint White Christmas Pie
- Prep Time: 1 hour
- Cook Time: 45 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 servings 1x
- Category: Pies/Desserts
- Method: Cook
- Cuisine: American
Description
This pie is so mouth watering scrumptious with it’s light and pepperminty filling, and peppermint whipped topping. Once you take one bite, you’ll be wanting to hide the whole pie for yourself.
Ingredients
Units
Scale
PIE CRUST (You can use your own recipe or store-bought)
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup solid Crisco shortening, very cold
- 6 tablespoons ice cold water
FILLING
- 3 large egg whites
- 1/2 cup granulated sugar
- Pinch of salt
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 tablespoon (1 envelope) unflavored gelatin
- 1/2 teaspoon salt
- 1 3/4 cups milk
- 3/4 teaspoon pure vanilla extract
- 1/4 teaspoon pure peppermint extract
- 1/2 cup heavy whipping cream, whipped
- 3/4 cup shredded sweetened coconut
TOPPING
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 2 teaspoons cornstarch
- 1/2 teaspoon pure peppermint extract
- 1/2 cup shredded sweet coconut
- Crushed peppermint
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Instructions
PIE CRUST
- Preheat an oven to 400 degrees. (If using a store bought crust, follow directions on package).
- Whisk the flour and salt together in a large mixing bowl. Cut the flour in, using a pastry cutter, until the mixture is the size of peas. Add the ice water, and mix just until combined. Mixture should be damp, but easy to handle. On a lightly floured surface, pat the dough into one large disc. Wrap the disc in plastic wrap and allow it to rest in the refrigerator for at least 30 minutes.
- Remove the dough from the refrigerator. (You’ll need about 2/3 of the disc of dough). On a floured surface, roll the dough into a 12-inch circle. Transfer the dough to a deep dish 9-inch pie dish. Flute or crimp the edges. Fork the bottom of the dough. This keeps the dough from puffing up when baking.
- Bake: Crumple up a piece of parchment paper, then un-crumple it. Place it in the pie dish over the dough. Fill the parchment paper with pie weights or dried beans. Bake the pie crust on the lowest oven rack for about 20 minutes, until you can see the edges start to brown. Remove the pie weights, and continue baking until the bottom crust is golden brown, 5 to 8 minutes, depending on your oven.
- Allow the pie crust to cool while you make the filling.
FILLING
- Make the meringue: Add the egg whites, sugar, salt and cream of tartar to a medium heatproof bowl (or to the heatproof bowl of a stand mixer). Whisk to combine.
- Place the bowl over a medium pan of simmering water. Use just enough water to where it’s not touching the bottom of the bowl.
- Whisk the mixture constantly for up to 3 to 4 minutes, until the sugar has completely dissolved, ( doesn’t feel gritty when rubbed between two fingers), and the mixture reaches a safe egg temperature of 160 degrees.
- Transfer the mixture to the bowl of a stand mixer. Whisk the mixture on low speed for a few seconds, gradually increasing the speed to high. Whisk until the mixture forms stiff glossy peaks. The peaks should stand on their on but not look dry.
- Refrigerate while you make the rest of the filling. You can make the meringue and refrigerate for up to 2 days before finishing the pie.
- Whisk together the sugar, flour, gelatin, and salt in a small saucepan. Add the milk, and whisk over medium heat until the mixture comes to a boil. Boil for one minute and remove from the heat. Place the pan in cold water, and cool until the mixture slightly mounds up on the back of a spoon. Add the vanilla and peppermint extracts and blend in.
- Remove the meringue from the refrigerator. Gently, fold the cooled mixture into the meringue, followed by the whipped cream and coconut.
- Transfer the filling to the cooled baked pie shell. Refrigerate while you make the topping, or you can cover the pie with plastic wrap and refrigerate overnight, if you want to make the topping the following day.
TOPPING
- Add the heavy whipping cream, powdered sugar, and peppermint extract to the bowl of a stand mixer, fitted with the whisk attachment. Whisk until the whipped cream is thick, but don’t over whip, or it will turn into butter.
- Pile the whipped cream on top of the pie filling and smooth it out with a spatula, or add the star tip to a piping bag and pipe stars all over the top. Sprinkle the finished top with the coconut and crushed peppermint.
- Refrigerate until ready to serve. Refrigerate for up to 3 days.
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