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Name: Peppermint Stick Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10
Cuisine: American
Ingredients: 1 1/2 c Chocolate wafer crumbs; 1/4 c Margarine; or butter, melted; 1/8 ts Salt; 1 c Whipping cream; 24 lg Marshmallows; 1/2 c milk; 6 dr Red food color; 6 dr Peppermint extract; 2 tb Peppermint candy; crushed; 1 ts Vanilla

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INGREDIENTS

1 1/2 c Chocolate wafer crumbs
1/4 c Margarine; or butter, melted
1/8 ts Salt
1 c Whipping cream
24 lg Marshmallows
FILLING
1/2 c milk
6 dr Red food color
Crust
6 dr Peppermint extract
2 tb Peppermint candy; crushed
1 ts Vanilla

Servings

INSTRUCTIONS

Heat oven to 350~F. Mix wafer crumbs and melted margarine. Press firmly against bottom and sides of an ungreased 9" pie plate. Bake 10 minutes. Cool. Heat marshmallows and milk over low heat, stirring constantly, just until marshmallows are melted. Remove from heat; stir in vanilla. salt, extract and food color. Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from a spoon. Beat whipping cream in chilled bowl until stiff. Stir marshmallow mix until blended well; fold into whipped cream. Pour into crust. Refrigerate at least 12 hours. Before serving, sprinkle with crushed candy. Shared by DSIREN@delphi.com on Dec. 21, 1997. Posted to MC-Recipe Digest V1 #961 by Badams on Dec 21, 1997

NOTES

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Peppermint Stick Pie

1 1/2 c Chocolate wafer crumbs
1/4 c Margarine; or butter, melted
1/8 ts Salt
1 c Whipping cream
24 lg Marshmallows
 FILLING
1/2 c milk
6 dr Red food color
 Crust
6 dr Peppermint extract
2 tb Peppermint candy; crushed
1 ts Vanilla

Heat oven to 350~F. Mix wafer crumbs and melted margarine. Press firmly  against bottom and sides of an ungreased 9" pie plate. Bake 10 minutes.  Cool. Heat marshmallows and milk over low heat, stirring constantly, just  until marshmallows are melted. Remove from heat; stir in vanilla. salt,  extract and food color. Refrigerate, stirring occasionally, until mixture  mounds slightly when dropped from a spoon. Beat whipping cream in chilled  bowl until stiff. Stir marshmallow mix until blended well; fold into  whipped cream. Pour into crust. Refrigerate at least 12 hours. Before  serving, sprinkle with crushed candy.    Shared by DSIREN@delphi.com on Dec. 21, 1997.  Posted to MC-Recipe Digest V1 #961 by Badams <adamsfmle@sprintmail.com> on  Dec 21, 1997

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Nutrition

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Serving Size: 1 Serving (56g)
Recipe Makes: 10 Servings

Calories: 209
Calories from Fat: 64 (31%)

Amt Per Serving		% DV

	Total Fat 7.1g	9 %
	Saturated Fat 2.9g	14 %
	Monounsaturated Fat 2.3g
	Polyunsanturated Fat 1.5g
Cholesterol 9.1mg		3 %
Sodium 208.4mg		7 %
Potassium 81.8mg		2 %
Total Carbohydrate 34.8g		10 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 33.6g
Protein 2.7g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 209

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