Total Time
1hr 10mins
Prep 1 hr
Cook 10 mins

A perfect holiday tradition with just the right amount of peppermint and chocolate to complement each other.

Ingredients Nutrition

  • 24 large marshmallows
  • 12 cup milk
  • 1 teaspoon vanilla
  • 18 teaspoon salt
  • 34 ml peppermint extract
  • 6 drops red food coloring
  • 1 cup chilled whipping cream
  • 2 cups vanilla wafers (about 60 wafers)
  • 6 tablespoons unsweetened cocoa
  • 13 cup confectioners' sugar
  • 6 tablespoons butter, melted
  • 34 cup chocolate chips
  • 2 tablespoons milk
  • whipped cream, can
  • 12 crushed candy cane

Directions

  1. Heat marshmallows and 1/2 cup milk in saucepan over low heat, stirring constantly, just until marshmallows have melted.
  2. Remove from heat and stir in vanilla, salt, and peppermint extract.
  3. Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
  4. Beat whipping cream in chilled bowl until stiff.
  5. Stir marshmallow mixture until blended and fold into the whipped cream.
  6. Add food coloring and mix thoroughly.
  7. Keep in refrigerator until needed.
  8. Smash vanilla wafers by putting them in a large plastic baggie and using a kitchen hammer to crush them.
  9. Combine crumbs, cocoa, and sugar in a bowl.
  10. Stir in butter.
  11. Pres mixture onto bottom and sides of a 9" pie pan.
  12. Bake at 350 degrees for 9 minutes.
  13. Combine chocolate chips and 2 tablespoons of milk in small saucepan over medium heat stirring occasionally.
  14. When melted and smooth, pour into bottom of pie crust after it comes out of the oven and smooth it out.
  15. Refrigerate pie crust.
  16. When chocolate layer hardens, pour marshmallow mixture into pie crust and smooth to edges.
  17. Top with spray whipped cream around edges and in center.
  18. Sprinkle whip cream with crushed candy cane pieces.