Peppermint Stick Pie
Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 ½ | cups |
chocolate wafer crumbs
|
* |
| ¼ | cup |
margarine
or butter, melted |
|
| Filling | |||
| 24 | each |
marshmallows
large |
*
|
| ½ | cup |
milk
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ⅛ | teaspoon |
salt
|
|
| 6 |
mint extract
|
*
|
|
| 6 |
food coloring
red |
*
|
|
| 1 | cup |
heavy whipping cream
|
|
| 2 | tablespoons |
peppermint stick candy
crushed |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 355 | ml |
chocolate wafer crumbs
|
* |
| 59 | ml |
margarine
or butter, melted |
|
| Filling | |||
| 24 | each |
marshmallows
large |
*
|
| 118 | ml |
milk
|
|
| 5 | ml |
vanilla extract
|
|
| 0.6 | ml |
salt
|
|
| 6 |
mint extract
|
*
|
|
| 6 |
food coloring
red |
*
|
|
| 237 | ml |
heavy whipping cream
|
|
| 3E+1 | ml |
peppermint stick candy
crushed |
* |
Directions
Heat oven to 350℉ (180℃).
Mix wafer crumbs and melted margarine.
Press firmly against bottom and sides of an ungreased 9 inch pie plate.
Bake 10 minutes.
Cool. Heat marshmallows and milk over low heat, stirring constantly, just until marshmallows are melted.
Remove from heat; stir in vanilla, salt, extract and food color. Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
Beat whipping cream in chilled bowl until stiff.
Stir marshmallow mix until blended well; fold into whipped cream.
Pour into crust. Refrigerate at least 12 hours.
Before serving, sprinkle with crushed candy.
