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A Showy, Snowy Holiday Pie

When entertaining, especially during the holidays, finish the party off with a beautiful dessert. And if it’s as easy as it is pretty, it just makes the holiday even merrier.

This Peppermint Snow Pie is just such a dessert — gorgeous to look at, scrumptious to eat, and very easy to make. Here are a few tips to make it even easier:

•Just the right crust. Making a fresh graham cracker crust is a snap. Prepare 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 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.

•Pretty peppermint pieces. Put peppermint candies into a resealable bag and break them up with a rolling pin or the flat side of a meat mallet. Extra candies can be crushed and kept in the freezer for the next time you make this show-stopping pie.

For more holiday dessert recipes, go to www.VeryBestBaking.com.


Peppermint Snow Pie

Makes 8 servings


1 1/4 cups chocolate graham cracker crumbs (8 crackers)

2 tbsp. granulated sugar

1/3 cup butter, melted



1 7 gram envelope unflavored gelatin

2 tbsp. boiling water

1 12 oz. can evaporated milk

6 oz. white morsels

1/2 tsp. peppermint extract

8 oz. frozen whipped topping, thawed, divided

1/2 cup coarsely chopped hard peppermint candies (about 24), divided



Preheat oven to 375 degrees. Grease 9-inch deep-dish pie plate. Combine crumbs and sugar in pie plate. Stir in butter. Press crumb mixture onto bottom and up sides of prepared pie plate. Bake for eight minutes. Cool completely on wire rack.



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.

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