For Graham Cracker Crust:
1 ¼ cups graham cracker crumbs, about 16 squares
2 tsp sugar
1/4 cup butter, melted
For Filling:
24 large white marshmallows
1/2 cup milk
1 tsp vanilla
1/8 tsp salt
6 drops peppermint extract
6 drops red food coloring
1 cup whipping cream, chilled
2 tbsp peppermint candy, crushed
Making the crust
Heat oven to 350 degrees.
Mix all the crust ingredients well. Press the mixture firmly against the bottom and sides of an 8-inch pie plate.
Bake for 10 minutes and set aside to cool.
Making the filling
Heat marshmallows and milk in a saucepan over low heat, stirring constantly until the marshmallows have just melted.
Remove from heat and stir in vanilla, salt, peppermint extract and food coloring.
Refrigerate until mixture mounds slightly when dropped from a spoon, stirring occasionally.
Beat whipping cream in a chilled bowl until stiff. Stir marshmallow mixture until blended and fold into the whipped cream.
Pour the filling into the crust and refrigerate for at least 12 hours. Just before serving, sprinkle with crushed candy.
Sugar: 20g
:
Calcium: 49mg
Calories: 306kcal
Carbohydrates: 33g
Cholesterol: 58mg
Fat: 19g
Fiber: 1g
Iron: 1mg
Potassium: 66mg
Protein: 2g
Saturated Fat: 11g
Sodium: 158mg
Vitamin A: 639IU
Vitamin C: 1mg
