Pink Peppermint Pie


(1 vote) 5 1

This is a festive pie for many different occasions. The peppermint extract and candies add a holiday flair, but the reddish color of the pie make it perfect for Valentine's Day too!

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  • Graham Cracker Crust:
  • 1 1/4 C. graham cracker crumbs, about 16 squares
  • 2 tsp. sugar
  • 1/4 C. melted butter
  • For filling:
  • 24 lg. white marshmallows
  • 1/2 C. milk
  • 1 tsp. vanilla
  • 1/8 tsp. salt
  • 6 drops peppermint extract
  • 6 drops red food coloring
  • 1 C. chilled whipping cream
  • 2 Tbs. crushed peppermint candy

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To make crust: Heat oven to 350 degrees. Mix crumbs, sugar and butter. Press mixture firmly against bottom and sides of an 8-inch pie plate. Bake for 10 minutes and cool.

To make filling: Heat marshmallows and milk in saucepan over low heat, stirring constantly, just until marshmallows have melted. Remove from heat and stir in vanilla, salt, peppermint extract and food coloring. 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. Pour into crust, refrigerate for at least 12 hours. Just before serving, sprinkle with crushed candy.

Yield: 1 8-inch pieĀ 

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