CLEAR PEPPERMINT MERINGUE PIE

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Clear Peppermint Meringue Pie image

This festive pie has a crystal-clear peppermint filling, flaky chocolate crust and fluffy peppermint meringue. It's light and refreshing and just the thing to dazzle your guests at your next holiday function.

Provided by Food Network Kitchen

Categories     dessert

Time 9h5m

Yield 8 servings

Number Of Ingredients 19

1 cup all-purpose flour, plus more for dusting (see Cook's Note)
1/4 cup sweetened cocoa powder
3 tablespoons confectioners' sugar
2 tablespoons vegetable oil
1/4 teaspoon fine salt
4 tablespoons (1/2 stick) cold unsalted butter, cut into small pieces
Nonstick cooking spray, for the foil
2 ounces bittersweet chocolate, chopped
5 teaspoons coconut oil
Three 1/4-ounce packages unflavored powdered gelatin
1 cup granulated sugar
1/2 teaspoon peppermint extract
1/4 cup plus 2 tablespoons granulated sugar
1 teaspoon lemon juice
1/4 teaspoon fine salt
2 large egg whites
1/4 teaspoon peppermint extract
10 soft peppermints (about 2 ounces), crushed, plus more for topping
Chocolate curls, for topping

Steps:

  • For the chocolate crust: Pulse the flour, cocoa powder, confectioners' sugar, oil and salt in a food processor until the texture of fine meal. Add the butter and pulse until pea-size pieces form. Sprinkle in 2 tablespoons ice water and pulse until the dough begins to come together. If the dough doesn't hold together, add up to 2 more tablespoons ice water, 1 tablespoon at a time, and pulse again.
  • Transfer the dough to a sheet of plastic wrap and pat into a disk. Wrap tightly and refrigerate until firm, at least 2 hours and up to overnight.
  • Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Freeze 20 minutes.
  • Meanwhile, preheat the oven to 350 degrees F and coat a sheet of aluminum foil with nonstick spray.
  • Pierce the bottom of the chilled dough all over with a fork. Line the dough with the foil, sprayed-side down, and fill with pie weights or dried beans. Bake until the edges are set, about 20 minutes. Remove the foil and weights and continue baking until the crust is no longer glossy on the bottom, 5 to 10 minutes. Transfer to a rack and let cool completely.
  • Add the chocolate and coconut oil to a medium microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until the mixture is melted and smooth, about 1 minute. Paint a thin layer of chocolate all over the bottom and sides of the crust. Let set at room temperature until the chocolate is hardened, about 15 minutes.
  • For the filling: Put 1 1/2 cups water in a medium saucepan and sprinkle over the gelatin. Let sit until the gelatin is absorbed, 2 to 3 minutes. Add the granulated sugar and heat over medium heat, whisking occasionally, just until the gelatin and sugar are dissolved, 3 to 4 minutes. Remove from the heat and whisk in the peppermint extract.
  • Pour the gelatin mixture into a large bowl and stir in 2 cups cold water. Use a spoon to scoop away any bubbles at the surface. Refrigerate, stirring every 10 minutes, until the gelatin just begins to thicken and is the consistency of thin fruit jelly, 30 to 45 minutes.
  • Pour the gelatin mixture into the crust and refrigerate until set, at least 4 hours and up to overnight.
  • For the meringue: Bring a few inches of water to a boil in a saucepan that can hold a heatproof stand mixer's bowl above the water.
  • Add the granulated sugar, lemon juice, salt and egg whites to the mixing bowl and whisk together by hand. Set the bowl above the boiling water and whisk until the mixture is warm to the touch and the sugar is completely dissolved (about 150 degrees F).
  • Transfer to the stand mixer fitted with the whisk attachment, add the peppermint extract and beat on medium-high speed until the mixture is cool and the whites hold stiff peaks, about 5 minutes.
  • To assemble: Arrange the crushed peppermints around the edge of the pie. Cut into slices and top each with meringue, chocolate curls and more crushed peppermint.

Ayodele Adebayo
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This recipe should be removed from the internet.


Madina Safianu
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This pie is the worst thing I've ever eaten.


Kevin Trejo
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Avoid this recipe at all costs.


chamidu hasaranga
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This pie is a waste of time and ingredients.


Jo Taylor
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I would not recommend this recipe.


Selina Birhanu
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This pie was a disappointment. The meringue was too soft and the filling was too runny.


Asif Chahan
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Overall, this is a good recipe for a classic peppermint meringue pie. It's a bit time-consuming to make, but it's worth the effort for a special occasion.


Sumon Beppary
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The filling was a bit too runny for my taste, but it was still very flavorful. I think I would add a little more cornstarch next time.


Chotta Don
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I had a hard time getting the meringue to brown. I ended up putting it under the broiler for a few minutes, which worked, but I had to watch it carefully so it didn't burn.


Abdiraxmaan Maxamed
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This pie is a bit too sweet for my taste, but I still enjoyed it. The meringue was perfectly browned and the filling was smooth and creamy.


Pbpolash Biswas
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I'm not a big fan of peppermint, but I really enjoyed this pie. The meringue was so light and fluffy, and the filling was the perfect balance of sweet and tart.


RASHID YUNUS
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This pie is a great way to use up leftover egg whites. It's also a fun and festive dessert to make for the holidays.


Nadiya Dogar
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I made this pie for my family and they loved it! The meringue was perfectly browned and the filling was smooth and creamy.


Sabbir Islam
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This pie is a bit time-consuming to make, but it's worth the effort. It's the perfect dessert for a special occasion.


Rana Rehman Rana Rehman
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The filling is the perfect balance of sweet and tart. I love the pop of peppermint flavor.


Ruby Trigueros
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The meringue topping is so light and fluffy, it's like eating a cloud.


Afzal Abbaxii
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This pie is a beautiful and delicious addition to any holiday table.


Victoria Barreras
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I've made this pie several times and it's always a crowd-pleaser. The meringue is so delicate and the filling is the perfect balance of sweet and tart.


Lami Shami
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This peppermint meringue pie was a hit at my holiday party! The meringue was light and fluffy, and the peppermint flavor was perfect. I will definitely be making this again.