Pink Peppermint Pie Recipe
Ingredients
| Chocolate Cookie Crust (right) | ||
| Marshmallows | 24 Large | |
| Milk | 1/2 Cup (16 tbs) | |
| Vanilla | 1 Teaspoon | |
| Salt | 1/8 Teaspoon | |
| Peppermint extract | 6 Drop | |
| Red Food Color | 6 Drop | |
| Whipping cream | 1 Cup (16 tbs), chilled | |
| Peppermint candy | 2 Tablespoon, crushed | |
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.
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.
Chef
