Without a doubt, the makers of York peppermint patties have hit upon a winning combination of flavor and oral sensation--that rush of cool on one's tongue after having bitten into one of the little pucks is unique and absolutely delightful (particularly for lovers of the chocolate and mint pairing, as I most obviously am).
Have you ever had one straight from the freezer? D. Vine. Now, what if you could have that same chilling tingle in an even more fluffy fashion and in much larger portions? Win-win. This pie is so simple--it consists of melted peppermint patties folded into airy and creamy whipped topping and piled atop a chocolate cookie crust. It's so luxurious and refreshing, folks; I can't find enough proper words to describe it.
If I had to pick one negative characteristic of the pie, it'd be that it melts pretty rapidly once it's out of the freezer. Fortunately, it's so darn tasty, one needn't worry about not being able to eat it before it disintegrates into a pool of (undoubtedly delicious) goo.
Perfectly Pleasing Peppermint Patty Pie
(adapted from this recipe)
1-3/4 cups cookie crumbs (about 20 cookies)(Oreos are awesome here)
1/4 cup sugar
1/2 cup (1 stick) butter, melted
8 peppermint patties
1/4 cup milk
1 tub (8 oz.) whipped topping, thawed
Prepare cookie crust:
Heat oven to 350°F. Stir together cookie crumbs and sugar in medium bowl. Blend in butter, mixing well. Press crumb mixture evenly on bottom and up sides of 9-inch pie plate. Bake 8 minutes; cool completely.
Remove wrappers from peppermint patties; cut into pieces. Place candy and milk in a microwave-safe bowl and nuke at 30-second intervals until the patties melt. Fold into the thawed whipped topping and plop into the prepared crust. Freeze at least one hour to set.