Frosted Peppermint Pie

• Refrigerated

  • 2 cup Almond milk, unsweetened

• Condiments

  • 7 Doonks thm pure stevia extract, Powder

• Baking & Spices

  • 6 tbsp Briana's baking mix
  • 3 tbsp Cocoa powder
  • 4 drops Food coloring, red
  • 3/8 tsp Salt
  • 1 tsp Vanilla extract
  • 1 tbsp Vegetable glycerin
  • 1/2 tsp Watkins peppermint extract
  • 1 Whipped cream, Homemade sweetened
  • 1/4 tsp Xanthan gum

• Dairy

  • 5 tbsp Butter, salted
  • 1/2 cup Cottage cheese
  • 2 tbsp Greek yogurt
  • 2 cups Heavy whipping cream

• Desserts

  • 6 Peppermints, sugar-free

• Other

  • 1 tsp Glucomannan
  • 1½ tsp. THM Super Sweet Blend

Found on briana-thomas.com

Description

Ingredients

• 6 T Brianas Baking Mix
• 3 T cocoa powder
• 1½ tsp. THM Super Sweet Blend
• ¼ tsp. salt
• ¼ tsp. xanthan gum
• 5 T salted butter, melted
• 2 T Greek yogurt
• 2 cups heavy whipping cream
• 2 cup unsweetened almond milk
• ½ cup cottage cheese
• 1 T vegetable glycerin (not optional)
• 1 tsp. vanilla extract
• ½ tsp. Watkins Peppermint Extract
• 4 drops red food coloring, optional (or use a natural red food coloring of choice to the desired strength)
• 7-8 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.), or more to taste
• ⅛ tsp. salt
• 1 tsp. glucomannan
• 6 sugar free peppermints, coarsely chopped (or more if desired)
• Homemade sweetened whipped cream, sugar free chocolate syrup, chocolate shavings, and chopped sugar free peppermints for garnish, optional

Directions

• Combine the crust ingredients and press into a greased 9-inch pie plate. Bake at 350 degrees F for 8 minutes, then take it out of the oven and let it cool. Freeze the crust to make sure its good and cold before adding the filling.
• To make the filling, blend all the filling ingredients except for the peppermints in a high powered blender until the mixture starts to thicken and achieves a slight gloss as the cream whips (dont turn it to butter, though!). Churn in an automatic ice cream churn according to manufacturers directions, adding the chopped peppermints toward the end. When the ice cream is done, immediately scoop it into the chilled chocolate crust and smooth it out.
• Cover the pie with tinfoil and freeze until the desired firmness, then serve. *Or* Freeze until totally hard, then transfer the pie to the refrigerator 4 hours before serving to gradually thaw to a good consistency (the ice cream will freeze hard if frozen for an extended period of time). The pie will get creamier the softer it gets. Store leftovers in the freezer again. Yields 8 servings