Fluffy Peppermint Pie

 

                Add a final flourish to each serving of pie b sprinkling with additional crushed peppermint candies and adding one whole peppermint candy.

Makes 8 servings

• 1½ cups tin chocolate wafer crumbs (about 24 cookies)
• 2 tablespoons sugar
• ¼ cup butter or margarine, melted
• 30 large marshmallows
• 1 can (14 oz) sweetened condensed milk
• 2 cups whipping (heavy) cream
• 3 drops red food color
• 2 teaspoons peppermint extract
• ¼ cup crushed hard peppermint candies

1. Spray pie plate with cooking spray.
2. In small bowl, mix cookie crumbs, sugar and butter ; press evenly in bottom and up side of 9-inch glass pie plate.
3. In large microwavable bowl, place marshmallows and milk ; microwave uncovered on High about 3 minutes, stirring once, until marshmallows are melted.
4. Refrigerate about 25 minutes or until mixture mounds slightly when dropped from a spoon.
5. In chilled medium bowl, beat whipping cream, food color and peppermint extract with electric mixer on high speed until stiff.
6. Stir marshmallow mixture until blended ; fold into whipped cream.
7. Fold in crushed candies ; mound mixture into crust.
8. Cover ; freeze about 5 hours or until frozen.
9. Let stand at room temperature 10 to 15 minutes before cutting ; cover and freeze an remaining pie.

BON APPÉTIT