Fluffy Peppermint Pie
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The recipe for this frozen Fluffy Peppermint Pie comes from Betty Crocker’s Best Christmas Cookbook, circa 1999.
It has a chocolate crust, creamy filling, and crunchy topping–I also like to ring the pie with peppermint patties, because I think it looks nice (and who doesn’t like a frozen peppermint patty?!?)
PrintFluffy Peppermint Pie
This fluffy frozen pie was meant to be a holiday dessert, but is also perfect for a hot summer evening!
- Prep Time: 15 minutes plus chilling
- Total Time: 0 hours
- Category: Dessert
- Method: No Bake
Ingredients
1-1/2 Cups Crushed Chocolate Wafer Cookies (See Note)
2 Tablespoons Granulated Sugar
1/4 Cup Salted Butter, Melted
30 Large Marshmallows
14 Ounce Can Sweetened Condensed Milk
2 Cups Heavy Whipping Cream
3 Drops Red Food Color
2 Teaspoons Peppermint Extract
1/2 Cup Crushed Peppermint Candy
Instructions
Combine the cookie crumbs, butter, and sugar in a medium bowl, and press into the bottom and sides of a 9 inch pie pan.
In a large microwaveable bowl, cook the marshmallows and sweetened condensed milk for 3 minutes, or until melted, stirring once.
Refrigerate mixture for approximately 25 minutes, or until the mixture mounds a bit when dropped from a spoon.
Beat the whipping cream, food coloring, and peppermint extract until stiff peaks form.
Stir the marshmallow mixture, and fold into the whipped cream.
Fold in half of the crushed candy.
Pour into your prepared crust, and top with the remaining candy.
Refrigerate for at least 5 hours before serving.
Notes
This recipe called for Nabisco chocolate wafer cookies, which were discontinued a few years ago. I substituted chocolate animal crackers that I pulsed in the food processor, and they worked just fine!
