Fluffy Peppermint Pie

This delicious peppermint pie is perfect for serving anytime during the year — on a hot summer night or during the holidays.


8 servings


1 1/2 cups chocolate wafer cookie crumbs
2 tablespoons granulated (white) sugar
1/4 cup butter or margarine, melted
30 large marshmallows
1 (14 ounce) can sweetened condensed milk
2 cups whipping (heavy) cream
3 drops red food color
2 teaspoons peppermint extract
1/4 cup crushed hard peppermint candies


Mix cookie crumbs, sugar and butter. Press evenly in bottom and up side of 9-inch ungreased pie plate.

Place marshmallows and milk in large microwavable bowl. Microwave uncovered on HIGH about 3 minutes, stirring once, until marshmallows are melted. Refrigerate about 25 minutes or until mixture mounds slightly when dropped from a spoon.

Beat whipping cream, food color and peppermint extract in chilled medium bowl with electric mixer on high speed until stiff. Stir marshmallow mixture until blended; fold into whipped cream. Fold in crushed candies. Mound mixture into crust. Cover and freeze about 5 hours or until frozen.

Estimated Time

Preparation Time: 30 minutes
Total Time: 5 hours 55 minutes

Additional Information

You can have a merry dessert in minutes by filling the crust for this recipe with your favorite softened ice cream and freezing. You may like to try one of these ice cream flavors: eggnog, peppermint bonbon, rocky road or pistachio. Serve with hot fudge sauce if desired.

Add a finishing touch to this pie by serving with a hard peppermint candy or a candy cane on each plate! Go all out by dipping the candy in melted chocolate.


Cover and freeze any remaining pie.

Nutritional Information

1 Serving: Calories 655 (Calories from Fat 300); Total Fat 33 g (Saturated Fat 20 g); Cholesterol 105 mg; Sodium 280 mg; Total Carbohydrate 81 g (Dietary Fiber 1 g); Protein 9 g

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