Frosted Peppermint Pie

Recipe updated 7/30/16

Long, long ago, my mother used to buy some incredible brand of peppermint ice cream from our local grocery store (of course the ice cream was seasonal and only available during an all-too-small window of time in December), whip it up, and somehow turn it into a delightful peppermint ice cream pie with a chocolate cookie crust.  This Frosted Peppermint Pie is my healthy recreation of that holiday tradition.  And it’s not a bad substitute…not bad at all…

Crunchy chocolate cookie crust, creamy peppermint ice cream, pieces of peppermint, whipped cream, chocolate syrup…you can have it all, and it won’t even pack on the pounds!

The vegetable glycerin called for in this pie helps keep it smooth and creamy and not icy once it’s frozen.  I’m calling it a mandatory ingredient.  It can be found at cake decorating stores or online here.  I bought a big bottle of it to use in my ice cream recipes because a tablespoon of it really improves the texture of the ice cream and keeps it from sticking to the sides of the ice cream maker!  If you don’t have the vegetable glycerin, I highly recommend buying some, or you could just try the pie without it and expect it to be a little icier.

As far as sugar free peppermints go, if someone knows of a good place to get peppermints sweetened with a good low-glycemic sweetener, please let me know.  The best I’ve been able to find are sweetened with Splenda, and while I don’t have a problem with a few every once in awhile, it’s definitely not my first choice.  I suppose the peppermints could also be omitted if you can’t find any sugar free ones that you’re comfortable using, but Frosted Peppermint Pie is not quite the same without peppermint chunks.

**Update**  Someone just gave me this link for xylitol-sweetened peppermints!  Thank you!

I must say – I had a lot of fun photographing this pie.  Some recipes are just more photogenic than others, and I was having fun with my new Pioneer Woman plate as well.  I can just get lost in the Pioneer Woman dishes at Walmart…

Click here for my peppermint ice cream recipe on its own.

You can pin this recipe here:

You can find this recipe in my cookbook, Necessary Food.

5.0 from 2 reviews

Frosted Peppermint Pie

 

Author:

Briana Thomas

Serves: 8 servings

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THM:S, low carb, sugar free

Ingredients

Crust:

• 6 T Briana's Baking Mix
• 3 T cocoa powder
• 1½ tsp. THM Super Sweet Blend
• ¼ tsp. salt
• ¼ tsp. xanthan gum
• 5 T salted butter, melted
• 2 T Greek yogurt

Filling:

• 2 cups heavy whipping cream
• 2 cup unsweetened almond milk
• ½ cup cottage cheese
• 1 T vegetable glycerin (not optional)
• 1 tsp. vanilla extract
• ½ tsp. Watkin's Peppermint Extract
• 4 drops red food coloring, optional (or use a natural red food coloring of choice to the desired strength)
• 7-8 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.), or more to taste
• ⅛ tsp. salt
• 1 tsp. glucomannan
• 6 sugar free peppermints, coarsely chopped (or more if desired)
• Homemade sweetened whipped cream, sugar free chocolate syrup, chocolate shavings, and chopped sugar free peppermints for garnish, optional

Instructions

1. Combine the crust ingredients and press into a greased 9-inch pie plate. Bake at 350 degrees F for 8 minutes, then take it out of the oven and let it cool. Freeze the crust to make sure it's good and cold before adding the filling.
2. To make the filling, blend all the filling ingredients except for the peppermints in a high powered blender until the mixture starts to thicken and achieves a slight gloss as the cream whips (don't turn it to butter, though!). Churn in an automatic ice cream churn according to manufacturer's directions, adding the chopped peppermints toward the end. When the ice cream is done, immediately scoop it into the chilled chocolate crust and smooth it out.
3. Cover the pie with tinfoil and freeze until the desired firmness, then serve. *Or* Freeze until totally hard, then transfer the pie to the refrigerator 4 hours before serving to gradually thaw to a good consistency (the ice cream will freeze hard if frozen for an extended period of time). The pie will get creamier the softer it gets. Store leftovers in the freezer again. Yields 8 servings

Notes

If you don't have an ice cream maker, you could try freezing the ice cream mixture in ice cube trays, then letting the cubes soften a bit on the counter before blending them with a little cream in a high powered blender. You won't get quite the same consistency this way, but it's a good alternative.
This recipe was updated July 30, 2016.

3.5.3226

Suggested products:

• Vegetable Glycerin
• Watkin’s Pure Peppermint Extract
• Glucomannan
• Sugar-free Peppermints
• Xylitol-Sweetened Peppermints
• Hershey Sugar-Free Chocolate Syrup
• THM Pure Stevia Extract Powder, Super Sweet Blend, and glucomannan can be purchased from the  Trim Healthy Mama online store.
• Cuisinart 1 1/2 qt. Automatic Ice Cream Churn
• Ninja blender

You may also enjoy:

Chocolate Peppermint Cupcakes Peppermint Brownie Cheesecake and my 18th Birthday Peppermint Delight Peppermint Brownie Ice Cream Cake (And My 21st Birthday)