PINK PEPPERMINT PIE
Pretty pretty! Great around Christmas time of course! Cooking time is actually a guess on chilling time.
Provided by Christineyy
Categories Pie
Time 15h30m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- In saucepan, over low heat, combine marshmallows and milk. Stirring constnat, just until marshmallows are melted and mixture is smooth.
- Remove from heat, add vanilla, salt, peppermint extract, and food coloring.
- Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from spoon.
- Beat whipping cream in chilled bowl until stiff.
- Stir peppermint mixture, and then fold into whipping cream. Pour into crust and refrigerate at least 12 hours.
- Garnish with peppermint candy just before serving.
Nutrition Facts : Calories 263.2, Fat 15.2, SaturatedFat 7, Cholesterol 34.3, Sodium 194.2, Carbohydrate 30.6, Fiber 0.4, Sugar 18.9, Protein 2.2
PINK PEPPERMINT PIE
Number Of Ingredients 8
Steps:
- 1. Chill small mixing bowl and beaters of electric mixer.2. In custard cup stir together water and gelatin. Let stand for 5 minutes. Place cup in pan of simmering water and stir until gelatin dissolves. Transfer gelatin mixture to large mixing bowl.3. In chilled bowl beat whipping cream on medium speed of electric mixer until soft peaks form. Set aside.4. Add marshmallow creme to gelatin mixture. Beat on medium speed of electric mixer until combined. Beat in peppermint extract, vanilla and food coloring. Fold whipped cream into marshmallow mixture. Spoon into crust.5. Refrigerate at least 3 hours or until set. Garnish as desired. Store in refrigerator.
Nutrition Facts : Nutritional Facts Serves
PINK PEPPERMINT PIE
Steps:
- Bake pie crusts. Heat marshmallows and milk in saucepan over low heat, stirring constantly, just until marshmallows are melted. Remove from heat; stir in vanilla, salt, peppermint extract, and food color.
- Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from a spoon. (Don't try and put this in the freezer to speed up the process like I did. You'll end up starting over, like I did.)
- Beat whipping cream in chilled bowl until stiff. Stir marshmallow mixture until blended; fold into whipping cream. Pour into crusts. Refrigerate at least 12 hours. Just before serving, sprinkle with crushed candy.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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