Pink Peppermint Pie
|Chocolate cookie crust||1|
|Milk||1⁄2 Cup (8 tbs)|
|Peppermint extract||6 Drop|
|Red food color||6 Drop|
|Chilled whipping cream/1 envelope, about 2 ounces dessert topping mix||1 Cup (16 tbs)|
|Crushed peppermint candy||2 Tablespoon (1 Can)|
Bake pie crust.
Heat marshmallows and milk in saucepan over low heat, stirring constantly, just until marshmallows are melted.
Remove from heat; stir in vanilla, salt, peppermint extract and food color.
Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
In chilled bowl, beat whipping cream until stiff.
Stir marshmallow mixture until blended; fold into whipped cream.
Pour into crust.
Refrigerate about 12 hours.
Just before serving, sprinkle with crushed candy.