GORDON RAMSAY RECIPES INGREDIENTS: graham cracker pie crust

I was asked by Peeps, the maker of the fun marshmallow treats, to come up with a recipe using one of their holiday marshmallows. I came up with this delicious cream pie {after being inspired by Nellie’s Strawberry Cream Pie!} It’s easy to make, the flavors go beautifully together and the Peeps Peppermint Marshmallow Stars add a festive touch!

Dark Chocolate Peppermint Cream Pie
Serves 6-8

1 cup semi-sweet chocolate chips
3 tsp butter or shortening
1/4 cup milk
1 Graham cracker pie crust (or chocolate- either way!)
4-oz (1/2 a block) cream cheese, softened
1/2 cup sugar
1/2 cup sour cream
1/2 tub Cool Whip (4 oz)
1/2 tsp Peppermint extract
1/2 cup Peppermint chips*
dark chocolate, for shaving on top
1 package Peeps Peppermint Marshmallow Stars

Combine chocolate chips, butter or shortening and milk and melt in the microwave. I usually microwave it for about 30-45 seconds and then stir. If needed, microwave for another 15-20 seconds and stir again. Stir until smooth and then pour the mixture into the bottom of the crust. Sprinkle 1/4 cup of the Peppermint chips on top of the chocolate.

*Peppermint chips are like chocolate chips only smaller and peppermint flavored. I found mine at Walmart! If you can’t find them, feel free to use 1/4 cup of crushed candy canes in place- sprinkling 1/8th cup over the chocolate and the remaining amount on top. I personally just think the peppermint chips are easier to eat!

Beat the cream cheese, sugar, sour cream and peppermint extract until smooth.

Fold in the Cool Whip.

Pour (or scoop) the mixture into the crust. Take the Peeps Peppermint Marshmallow Stars out and separate each star. Gently press them into the top of the pie, pushing down so that the stars are flush with the rest of the cream. Cover and refrigerate overnight.

Don’t be tempted to not refrigerate the pie overnight! It needs time to set, trust me!

Top pie with remaining peppermint chips and shave about 1-2 oz of dark chocolate on top.

Enjoy!

For more PEEPS recipes, crafts and other fun holiday ideas visit www.Facebook.com/PeepsBrand/adventcalendar

Add chocolate mixture into pie crust, then top with peppermint chips.

Add cream mixture over the top.

Then press the Peeps Peppermint Marshmallows into the cream.

After refrigerating overnight, top with remaining peppermint chips and dark chocolate shavings. Here’s what the pie looks like inside! The chocolate on the bottom is almost like a rich ganache- so delicious!

The chocolate-peppermint-marshmallow combination is a winner!

**Peeps provided me with several Peeps products to try out and get creative with in the kitchen. I supplied all other ingredients. All opinions are 100% mine!

Cool dessert are the best in the summer time so this pie really hit the spot at our last family dinner! It’s super fast to make and it was such a huge hit! It’s not overly sweet so topping it with hot fudge really adds a nice touch.

This started out as a healthier berries and cream pie dessert but it just begged for chocolate on top, so I indulged. Half of my guests had it without the hot fudge and still loved it!

Berries & Cream Pie with Hot Fudge
Adapted from both this Strawberries & Cream Pie recipe and this frozen desert recipe

1 8-oz block of cream cheese, softened
1/4 cup sugar
1 6-oz cup of vanilla yogurt
1 tub of Cool Whip
1 tsp vanilla
fresh blueberries & strawberries {you’ll need about 1.5 cups of each}
graham cracker pie crust
hot fudge sauce for topping {optional but soooo good!}
dark chocolate bar, for shavings on top

Blend the softened cream cheese and sugar together until well incorporated. Add in yogurt and vanilla, mixing well. Fold in about 1/2 a tub of Cool Whip. Gently stir in 1 cup blueberries and 1 cup chopped strawberries.

Pour mixture into graham cracker pie crust and freeze for several hours, until firm.

Remove from freezer. Spread remaining Cool Whip on top and then arrange another cup of fresh berries on top of the Cool Whip. I opted to shave a 1 oz square of dark chocolate on top of the pie. That little bit of added chocolate was heaven!

Refrigerate until serving. Serve with a drizzle of hot fudge on top, if desired!

After freezing, I had my pie sitting out on the counter top for an hour, then refrigerated for another 2 hours prior to serving. It ended up being partially frozen, which was perfect. It was easy to cut, but still held together well to be served cleanly. It was also hot outside so a really cold dessert was perfect!

Chef Gordon Ramsay Recipes

Tag: graham cracker pie crust

DARK CHOCOLATE PEPPERMINT CREAM PIE {Made with Peeps Peppermint Marshmallow Stars!}

BERRIES & CREAM PIE with HOT FUDGE