Dessertscountryliving
Melting Snowman Pie
Made from chocolate sandwich cookies, this too-cute custard pie is a delightful winter treat! Serve it with hot cocoa at Christmas, or whenever!
👥 8 Servings⏱️ Prep & Cook: 5h 10m⏳ Prep: 25 min👤 Torie Cox📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●food processor
- ●oven
- ●saucepan
- ●bowl
- ●whisk
- ●microwave
📝 Preparation Steps
1
Make the crust: Preheat oven to 350°F. Lightly grease the bottom of a 9-inch pie plate, and line with a round of parchment paper. Process cookies in a food processor until finely crumbled, ⏱️ 45 seconds to ⏱️ 1 minute. Add butter and salt and pulse until combined, 8 to 10 times. Press into bottom and up the sides of prepared pie plate. Bake until dry to the touch and crust smells toasty, 14 to ⏱️ 16 minutes. Cool completely on a wire rack.
2
Make the filling: Whisk together half-and-half and milk in a large stainless-steel saucepan. Bring to a simmer over medium heat, whisking occasionally. Stir together sugar, cornstarch, egg yolks, and salt in a heatproof bowl. Gradually whisk hot milk mixture into egg mixture. Pour the mixture back into the saucepan. Cook over medium heat, whisking constantly, until mixture begins to boil. Boil, whisking constantly, ⏱️ 1 minute. Remove from heat, and transfer custard to a bowl. Whisk in butter until melted. Whisk in vanilla. Place a piece of plastic wrap directly on the surface of the custard, and cool at room temperature ⏱️ 45 minutes. Fold chopped cookies into custard, and spoon into crust. Cover with plastic wrap, pressing it directly onto the surface of the custard. Refrigerate until set, at least ⏱️ 4 hours and up to overnight.
large egg yolks5
3
Make the carrot nose: Melt white chocolate in a double boiler, or microwave in a small microwavable bowl at 50% power, stirring every ⏱️ 30 seconds, until melted and smooth. Stir in food coloring to desired shade of orange. Pour into a 4-inch carrot mold. Refrigerate until set, at least ⏱️ 30 minutes. Remove from mold, and store in an airtight container in refrigerator up to 1 week.
4
Make the whipped cream cheese topping: Beat cream cheese, sugar, vanilla, and salt with an electric mixer on medium speed until smooth and creamy, about ⏱️ 30 seconds, scraping sides of bowl as needed. Reduce speed to low and gradually beat in cream until blended. Increase speed to medium-high and beat until soft peaks form, about ⏱️ 1 minute. Spread over top of chilled pie. Top pie with chocolate chips and carrot nose to make a snowman face, dragging them down slightly from the original placement to make a melting snowman.
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