Saturday, December 12, 2015

Frozen Kahlua Peppermint Pie

Yum
I'm dreaming of a white Christmas...
Growing up in Florida, the idea of a white Christmas was totally in my dreams.  Now that I live in the Midwest, it is usually a reality.  But this year, chances of waking up to the white stuff are pretty slim.  In fact, it is going to be sixty degrees today!  I am not worried in the slightest.  I know winter will eventually come and stay for awhile around here.  In the meantime, I am enjoying all the goodies that go along with Christmas, especially Frozen Kahlua Peppermint Pie.


Creamy, refreshing and the perfect ending to a holiday meal.  Make it ahead and just pull it out for dessert.  Ease during the busy season!


Cream filled chocolate sandwich cookies adorn the pie among sweet, crushed peppermint candies.
The pie is not only pretty to look at, but refreshing and light.  You will love the Kahlua and peppermint flavor combo too!  OK, let's be honest...nothing not to love. 


We eat with our eyes, so you know this pie will be gobbled up quick!


Ingredients:
24 cream filled chocolate sandwich cookies
4 Tbsp unsalted butter, melted
6 ounces white chocolate baking bars, chopped
2 cups plus 2 Tbsp heavy whipping cream
1/3 cup plus 3 Tbsp crushed peppermint candies
1/2 cup granulated sugar
1 Tbsp Kahlua
Directions:
Take 12 cream filled chocolate sandwich cookies and crush until transformed into fine crumbs.  Mix chocolate crumbs and melted butter.  Press firmly into an ungreased 7" spring form pan.  Melt white chocolate in a microwave safe dish for 30 seconds.  Heat 2 Tbsp whipping cream in microwave for 30 seconds.  Stir hot whipping cream into melted white chocolate.  Stir until smooth.  Let cool for 10 minutes.  Beat 2 cups heavy whipping cream, 3 Tbsp crushed peppermint candies, 1/2 cup sugar and Kahlua until peaks form, approximately 7-8 minutes.  Add in white chocolate and beat an additional 2-3 minutes.  Spoon into the spring form pan.  Freeze for 1 hour.  Sprinkle with 1/3 cup crushed peppermint candies and stand 12 cream filled chocolate sandwich cookies around the edge of pie.  Return to freezer for 8-12 hours.


When ready to serve, remove from the freezer.  Unlock the spring form ring.  Slice and serve.



You know you want a slice!

Celebrate the little things that make life sweet,
Christine
Ways to find all that I am pinning for Christmas and the New Year!