Chocolate Peppermint Pie

"A perfect holiday tradition with just the right amount of peppermint and chocolate to complement each other."
 
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Ready In:
1hr 10mins
Ingredients:
15
Serves:
10
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ingredients

  • 24 large marshmallows
  • 12 cup milk
  • 1 teaspoon vanilla
  • 18 teaspoon salt
  • 34 ml peppermint extract
  • 6 drops red food coloring
  • 1 cup chilled whipping cream
  • 2 cups vanilla wafers (about 60 wafers)
  • 6 tablespoons unsweetened cocoa
  • 13 cup confectioners' sugar
  • 6 tablespoons butter, melted
  • 34 cup chocolate chips
  • 2 tablespoons milk
  • whipped cream, can
  • 12 crushed candy cane
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directions

  • Heat marshmallows and 1/2 cup milk in saucepan over low heat, stirring constantly, just until marshmallows have melted.
  • Remove from heat and stir in vanilla, salt, and peppermint extract.
  • Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
  • Beat whipping cream in chilled bowl until stiff.
  • Stir marshmallow mixture until blended and fold into the whipped cream.
  • Add food coloring and mix thoroughly.
  • Keep in refrigerator until needed.
  • Smash vanilla wafers by putting them in a large plastic baggie and using a kitchen hammer to crush them.
  • Combine crumbs, cocoa, and sugar in a bowl.
  • Stir in butter.
  • Pres mixture onto bottom and sides of a 9" pie pan.
  • Bake at 350 degrees for 9 minutes.
  • Combine chocolate chips and 2 tablespoons of milk in small saucepan over medium heat stirring occasionally.
  • When melted and smooth, pour into bottom of pie crust after it comes out of the oven and smooth it out.
  • Refrigerate pie crust.
  • When chocolate layer hardens, pour marshmallow mixture into pie crust and smooth to edges.
  • Top with spray whipped cream around edges and in center.
  • Sprinkle whip cream with crushed candy cane pieces.

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