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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