Chocolate Swirled Pink Peppermint Pie is a dessert masterpiece that blends the classic allure of NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate with the refreshing taste of pink peppermint. This peppermint chocolate pie showcases beautiful swirls, bringing artistry to your dessert table at occasions like Valentine’s Day, Christmas, or Thanksgiving. The smooth and creamy filling, enhanced with NESTLÉ® CARNATION® Evaporated Milk, creates a luxurious texture that pairs perfectly with the crisp crust.
Whether it’s for a holiday feast or a special family gathering, this easy recipe for peppermint pie adds a touch of elegance. As you dive into this peppermint pie recipe, each bite offers a refreshing burst of peppermint, balanced by the richness of chocolate, making it a favorite among all peppermint pies. Effortlessly impressive, this recipe for peppermint pie ensures you’ll shine as the host. Perfect for the holiday season, these peppermint pie recipes stand out for their simplicity and delightful flavor.
Ingredients
Key Products
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Directions
Step 1
Heat morsels and 1/3 cup evaporated milk in small saucepan over low heat, stirring until morsels are melted and mixture is smooth. Remove from heat; cover with plastic wrap and set aside.
Step 2
Combine marshmallows, remaining evaporated milk, water, salt, peppermint extract and food coloring in medium saucepan. Heat, stirring constantly, over medium-low heat, just until marshmallows melt and mixture is smooth. Remove from heat; transfer to a large bowl. Refrigerate for about 20 to 30 minutes, stirring every 10 minutes with wire whisk until slightly thickened, still fluid but not set. Gently fold in whipped topping until blended.
Step 3
Spread half the peppermint mixture into pie shell. Dollop with half the chocolate mixture. With a knife, swirl chocolate mixture in a figure-eight pattern. Repeat procedure with remaining peppermint and chocolate mixtures. Refrigerate for 3 hours or until firm.
Ingredients
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Make It
Step 1
Heat morsels and 1/3 cup evaporated milk in small saucepan over low heat, stirring until morsels are melted and mixture is smooth. Remove from heat; cover with plastic wrap and set aside.
Step 2
Combine marshmallows, remaining evaporated milk, water, salt, peppermint extract and food coloring in medium saucepan. Heat, stirring constantly, over medium-low heat, just until marshmallows melt and mixture is smooth. Remove from heat; transfer to a large bowl. Refrigerate for about 20 to 30 minutes, stirring every 10 minutes with wire whisk until slightly thickened, still fluid but not set. Gently fold in whipped topping until blended.
Step 3
Spread half the peppermint mixture into pie shell. Dollop with half the chocolate mixture. With a knife, swirl chocolate mixture in a figure-eight pattern. Repeat procedure with remaining peppermint and chocolate mixtures. Refrigerate for 3 hours or until firm.
Ingredients
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