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Pink Peppermint Pie

Dessert.Master's picture
Ingredients
  Chocolate cookie crust 1
  Marshmallows 24 Large
  Milk 1⁄2 Cup (8 tbs)
  Vanilla 1 Teaspoon
  Salt 1⁄8 Teaspoon
  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)
Directions

Bake pie crust.
Cool.
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.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Restriction: 
Vegetarian
Ingredient: 
Marshmallow

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