Peppermint Pie

Another Christmas is gone and in the history books. Use up some of those left over candy canes for this soothing treat for New Years. It is a lighter dessert. Marshmallows could also be homemade which are tastier and softer.

Happy New Year to all!



  • Graham Cracker Crust:
  • 1 1/4 C. graham cracker crumbs, about 16 squares
  • 2 tsp. sugar
  • 1/4 C. melted butter
  • For filling:
  • 24 lg. white marshmallows
  • 1/2 C. milk
  • 1 tsp. vanilla
  • 1/8 tsp. salt
  • 1 C. chilled whipping cream
  • 4 Tbs.  or more of crushed peppermint candy



To make crust: Heat oven to 350 degrees. Mix crumbs, sugar and butter. Press mixture firmly against bottom and sides of an 8-inch pie plate. Bake for 10 minutes and cool.

To make filling: Heat marshmallows and milk in saucepan over low heat, stirring constantly, just until marshmallows have melted. Remove from heat and stir in vanilla, salt, 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. Pour into crust, refrigerate for at least 12 hours. Just before serving, sprinkle generously with crushed candy.


Yield: 1 8-inch pie



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