Mint Blossom Pie (With Minted Apple Slices)
Description
This nostalgic Mint Blossom Pie offers a refreshing take on classic no-bake desserts. The filling combines sweet applesauce and melted marshmallows for a smooth, cloud-like texture, stabilized by gelatin and folded with whipped cream. A layer of white filling sits beneath a lightly tinted green layer infused with peppermint extract, creating a striking visual contrast. The pie is crowned with translucent, candied apple slices simmered in a mint-sugar syrup. Its a perfect make-ahead dessert for spring gatherings or holiday tables, offering a balance of sweet creaminess and cool minty freshness without the need for an oven.Ingredients
Directions
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Sprinkle unflavored gelatin over cold water in a small bowl. Let stand for 5 minutes to soften.
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In a saucepan, combine applesauce, sugar, salt, and marshmallows. Cook over low heat, stirring frequently, until the marshmallows are completely melted and the mixture is smooth.
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Remove the saucepan from heat. Stir in the softened gelatin until fully dissolved.
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Refrigerate the mixture for about 20 minutes, or until it begins to thicken and partially congeal.
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Beat the partially set gelatin mixture until it becomes fluffy and light.
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In a separate clean bowl, beat the whipping cream until stiff peaks form.
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Gradually add lemon juice to the whipped cream and beat until stiff and glossy.
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Gently fold the whipped cream mixture into the beaten gelatin mixture until combined.
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Pour half of the filling mixture into the baked pie shell and smooth the top.
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Add a few drops of green food coloring and 3 drops of peppermint extract to the remaining filling. Mix well to achieve a light green color.
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Spoon the green minted layer carefully over the white layer in the pie shell.
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Refrigerate the pie for at least 2 hours, or until completely set.
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Meanwhile, prepare the minted apple slices: Core and peel 2 medium firm apples. Cut each apple into 8 to 10 slices.
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In a saucepan, combine 1 cup sugar, 1 cup water, 1/2 teaspoon peppermint extract, and a few drops of green food coloring.
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Bring the syrup to a boil. Add the apple slices and simmer for about 5 minutes, turning once, until the apples are transparent.
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Remove from heat and let the apples cool in the syrup. Optional: Stir in 2 tablespoons of creme de menthe as the syrup cools for a sophisticated touch.
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Drain the candied apple slices on absorbent paper.
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Arrange the minted apple slices decoratively on top of the chilled pie just before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 771.4kcal
- % Daily Value *
- Total Fat 39.0g60%
- Saturated Fat 21.4g107%
- Cholesterol 99.0mg33%
- Sodium 1353.4mg57%
- Total Carbohydrate 85.7g29%
- Dietary Fiber 1.3g6%
- Sugars 69.1g
- Protein 28.4g57%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Cover and refrigerate leftovers for up to 3 days. The pie is best served chilled.
Substitutions: If you do not have a baked pie shell, you can use a graham cracker crust or serve the filling in individual dessert glasses.
Tips: Ensure the gelatin mixture is only partially set before folding in the whipped cream to maintain a light, airy texture. Do not let the apple slices become too soft when candying; they should hold their shape.
Variations: For a stronger mint flavor, add an additional drop of peppermint extract to the green layer. You can also garnish with fresh mint leaves.
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