Peppermint Fudge Pie
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | each |
chocolate wafer cookies
crushed |
* |
| ½ | cup |
butter
or margarine |
|
| 4 | cups |
miniature marshmallows
|
|
| ½ | cup |
milk
|
|
| 1 | cup |
heavy whipping cream
|
|
| ½ | cup |
peppermint stick candy
crushed |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | each |
chocolate wafer cookies
crushed |
* |
| 118 | ml |
butter
or margarine |
|
| 946 | ml |
miniature marshmallows
|
|
| 118 | ml |
milk
|
|
| 237 | ml |
heavy whipping cream
|
|
| 118 | ml |
peppermint stick candy
crushed |
* |
Directions
Combine cookies and melted butter or margarine.
Press into 9 inch pie plate.
Bake at 350℉ (180℃) F (175 degrees C) for 10 minutes.
Cool.
Put 3 cups marshmallows in a double boiler.
Add milk, and cook until mixture melts and thickens.
Cool in refrigerator for about 15 minutes.
In another bowl, whip the cream.
Blend in the crushed candy and remaining 1 cup marshmallows.
Fold whipped cream mixture into melted and cooled marshmallow mixture.
Pour into crust, and chill well before serving.
Makes 1 to 9 inch pie
