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Peppermint Pie made with YORK Sugar Free Patties Recipe

Things You'll Need

  • SHORTBREAD CHOCOLATE CRUMB CRUST (recipe follows)
  • 8 (one 3.3-oz. bag) YORK Sugar Free Peppermint Patties
  • 1/4 cup skim milk
  • 1 tablespoon HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
  • 1 tub (8 oz.) frozen non-dairy whipped topping, thawed*
  • Additional whipped topping (optional)
  • Additional YORK Sugar Free Peppermint Patties (optional)

How to Make

  • 1. Prepare SHORTBREAD CHOCOLATE CRUMB CRUST. Remove wrappers from peppermint patties; cut into pieces. Place candy, milk and cocoa in medium microwave-safe bowl.
  • 2. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM, 30 seconds at a time, stirring after each heating, until candy is melted and smooth when stirred. Cool slightly.
  • 3. Fold whipped topping into melted mixture; spoon into prepared crust. Cover; freeze 6 to 8 hours or until firm. (Pie will not freeze completely.) Garnish with additional whipped topping and peppermint pattie pieces, if desired. Makes 8 servings.
  • SHORTBREAD CHOCOLATE CRUMB CRUST:
  • 1-3/4 cups sugar free cookie crumbs (about 20 cookies)
  • 3 tablespoons HERSHEY'S Cocoa
  • 1/4 cup granular form sucralose**
  • 1/2 cup (1 stick) butter or margarine, melted
  • 1. Heat oven to 350°F. Stir together cookie crumbs, cocoa and sucralose in medium bowl. Blend in butter, mixing well.
  • 2. Press crumb mixture evenly on bottom and up sides of 9-inch pie plate. Bake 8 minutes; cool.
  • *NOTE: Do not use "extra creamy" or "light" whipped topping.
  • **Such as Splenda, an artificial sweetener
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