Ingredients for Pink Peppermint Pie
- Graham Cracker Crust
- 10 ounces marshmallows (mini marshmallows recommended)
- 1 cup milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon peppermint extract
- Red Food Coloring
- 2 cups heavy whipping cream
- Peppermint Candies
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How to Make Pink Peppermint Pie
- In a medium saucepan over low heat, combine 10 ounces of marshmallows and 1 cup of milk.
- Stir constantly until the marshmallows are melted and the mixture is completely smooth and creamy.
- Remove from heat and stir in 1 teaspoon of vanilla extract, 1/4 teaspoon of salt, 1 teaspoon of peppermint extract, and a few drops of pink food coloring (adjust to your desired shade).
- Refrigerate the mixture, stirring occasionally, until it mounds slightly when dropped from a spoon (approximately 2-3 hours).
- In a chilled bowl, beat 2 cups of heavy whipping cream with an electric mixer until stiff peaks form.
- Gently fold the chilled peppermint mixture into the whipped cream until just combined.
- Pour the mixture into your prepared pie crust (9-inch). Refrigerate for at least 12 hours, or preferably overnight, to allow the flavors to fully develop and the pie to set completely.
- Garnish with crushed peppermint candies just before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
75g
Fat
35g
Carbs
10g
