Prep 1 hr
Cook 10 mins
A perfect holiday tradition with just the right amount of peppermint and chocolate to complement each other.
- 24 large marshmallows
- 1⁄2 cup milk
- 1 teaspoon vanilla
- 1⁄8 teaspoon salt
- 3⁄4 ml peppermint extract
- 6 drops red food coloring
- 1 cup chilled whipping cream
- 2 cups vanilla wafers (about 60 wafers)
- 6 tablespoons unsweetened cocoa
- 1⁄3 cup confectioners' sugar
- 6 tablespoons butter, melted
- 3⁄4 cup chocolate chips
- 2 tablespoons milk
- whipped cream, can
- 1⁄2 crushed candy cane
- Heat marshmallows and 1/2 cup milk in saucepan over low heat, stirring constantly, just until marshmallows have melted.
- Remove from heat and stir in vanilla, salt, and peppermint extract.
- Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
- Beat whipping cream in chilled bowl until stiff.
- Stir marshmallow mixture until blended and fold into the whipped cream.
- Add food coloring and mix thoroughly.
- Keep in refrigerator until needed.
- Smash vanilla wafers by putting them in a large plastic baggie and using a kitchen hammer to crush them.
- Combine crumbs, cocoa, and sugar in a bowl.
- Stir in butter.
- Pres mixture onto bottom and sides of a 9" pie pan.
- Bake at 350 degrees for 9 minutes.
- Combine chocolate chips and 2 tablespoons of milk in small saucepan over medium heat stirring occasionally.
- When melted and smooth, pour into bottom of pie crust after it comes out of the oven and smooth it out.
- Refrigerate pie crust.
- When chocolate layer hardens, pour marshmallow mixture into pie crust and smooth to edges.
- Top with spray whipped cream around edges and in center.
- Sprinkle whip cream with crushed candy cane pieces.