Winter Mousse Pie

Winter Mousse Pie

Before the winter is over…you can make Winter Mousse Pie with your left candy canes or peppermint candies.  With this pie you can use any color candy canes you like.

Winter Mousse Pie Recipe

Winter Mousse Pie

1 ½ cups crushed crème-filled chocolate sandwich cookies (15 -18 cookies)

¼ cup sugar

¼ cup margarine or butter, melted

Filling:   1 cup vanilla milk chips, or 6 oz. white baking bar, chopped

¼ cup milk

2 cups whipping cream

½ cup powdered sugar

1 tsp. vanilla

1/3 cup crushed candy canes (any color) or peppermint candies

Garnish:   2 to 3 Tbsp. crushed candy canes or peppermint candies

*    ATTENTION   *    ATTENTION    *

I’ve added  “SAVORY” meals, such as beef, chicken, pork and fish to Annette’s Sweet Treats.  Hope you like it.

Preheat oven to 375 F.  In small bowl, combine all crust ingredients; mix well.  Press in bottom of ungreased 8 or 9 inch pie pan.

Bake at 375 F. for 8 to 10 minutes or until set.  Cool completely.

In a small saucepan, combine vanilla milk  chips and milk.  Cook over low heat, stirring constantly with wire whisk, until melted and smooth.  Cool 30 minutes.  In large bowl, beat whipping cream, powdered sugar and vanilla until soft peaks form.  Gradually fold in cooled milk chips mixture and 1/3 cup crushed candy.  Spoon mixture into cooled crust.  Refrigerate at least 4 hours.

Just before serving, sprinkle with 2 to 3 tablespoons crushed candy.  Store in refrigerator.      8 servings

(Recipe for the Winter Mousse Pie was in  Pillsbury Classic Cookbooks, Real Home Baking, November 1994.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.