The Invisible Peppermint Pie ⠀
❄ Shop our Artisanal Holiday Gift Guide! Link in bio.⠀
2 1/2 cups all-purpose flour⠀
2 tablespoons sugar⠀
1 teaspoon salt⠀
1/2 cup butter, chilled⠀
1/4 cup water, chilled⠀
4 tablespoons clear gelatin⠀
2 cups sugar, plus 3 tablespoons for gelatin⠀
4 cups water, plus 1/2 cup for gelatin bloom⠀
1 teaspoon citric acid⠀
1 teaspoon peppermint extract⠀
2 cups whipped cream⠀
12 candy canes, crushed⠀
Make the crust - In the bowl of a food processor fitted with the blade attachment, combine flour, sugar and salt. Pulse in chilled butter until mixture forms into pea-like clumps. Drizzle in chilled water. Remove dough from bowl, form into a disc and wrap in plastic wrap. Refrigerate for 30 minutes.⠀
Preheat oven to 375. Roll into a large circle, approximately 12 by 18 inches and form into a pie plate. Refrigerate for 30 minutes and fill the bottom of the pie plate with beads or beans to prevent from tenting. Bake for 20 to 25 minutes until golden. Set aside to cool for up to 2 hours.⠀
Make the filling - In a small bowl, mix clear gelatin and 3 tablespoons of sugar. Hydrate gelatin with 1/2 cup water and set aside. Mixture will look like applesauce. In a medium saucepan, heat 2 cups water and 2 cups of sugar to a near boil, approximately to 180 degrees. Add gelatin mixture once set until dissolved. Remove from heat and add remaining cold water, citric acid and peppermint extract. Pour into set crust and refrigerate for 6 hours or up to overnight.⠀
Serve pie with whipped cream and crushed candy canes. Pie will keep up to 4 days refrigerated.⠀
Please don't spray "Reddi Wip" on your pie... and warn your loved ones about these ingredients. These cans are filled with factory farmed milk, mono-and diglycerides (hidden trans fat), and carrageenan (linked to gut inflammation and cancer). Instead of this you can whip up some coconut cream to make the most delicious pie topping ever!
Food Babe's Coconut Whipped Cream
1 can (13.5 oz.) full fat coconut milk
2 teaspoons coconut nectar or coconut palm sugar
¼ teaspoon vanilla extract
Place can of full-fat coconut milk into refrigerator overnight.
Remove the can from the refrigerator the next morning and flip upside down and open that end of the can.
Pour liquid into a small mixing bowl and set aside, you will not be using this liquid for the recipe.
Then after the liquid is removed from the can you will see the solid coconut cream on the bottom, scoop out and place in a large chilled mixing bowl with coconut sugar and vanilla extract. Whip coconut cream with beaters until a fluffy consistency is achieved.
Another delicious tradition...and it has to be made every holiday. So #nodietshere when this is on the dessert table. It’s a trifle with layers of whip cream and chocolate pudding and cake. One special ingredient gives it a yummy crunchy wow! Can you guess what that ingredient could be❓