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Home > Recipes > Peppermint Pie made with YORK Sugar Free Peppermint Patties

Peppermint Pie made with YORK Sugar Free Peppermint Patties Recipe

Peppermint Pie made with YORK Sugar Free Peppermint Patties
  • Intermediate

Find Similar Recipes:

Pies x Intermediate x HERSHEY’S Sugar Free Chocolate Candy x Mini REESE’S Pieces x YORK Peppermint Pattie x Birthday x Christmas x
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Prep Time:
15 Minutes
Skill Level:
Intermediate

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Nutrition Information

Serving Size: 1/6th pie (3.33 oz. wt.)94g
Servings per Recipe: 6

  Amount Per Serving %DV *
Calories 450 -
Calories from Fat 280 -
Total Fat 31g 48% DV
Saturated Fat 21g 105% DV
Trans Fat 0g -
Cholesterol 45mg 15% DV
Sodium 310mg 13% DV
Total Carbohydrates 46g 15% DV
Dietary Fiber 2g 0% DV
Sugars 7g -
Protein 4g -
Vitamin A - 10% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 10% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • Additional whipped topping (optional)
  • Additional YORK Sugar Free Peppermint Patties (optional)
  • 1 tub (8 oz.) frozen non-dairy whipped topping, thawed*
  • 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
  • SHORTBREAD CHOCOLATE CRUMB CRUST (recipe follows)

Directions

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. 6 to 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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  • 3 stars

    10/29/2008

    This was delicious for this carb watching [Diabetic] couple, as well as fast

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