Pink Peppermint Pie

1. 1

   Bake pie crust.

2. 2

   Heat marshmallows and milk in a saucepan over low heat, stirring constantly, just until marshmallows are melted. Remove from heat; stir in vanilla, salt, peppermint extract and food coloring.

3. 3

   Refrigerate, stirring occasionally, until the mixture mounds when dropped from a spoon.

4. 4

   Beat whipping cream in a chilled bowl until stiff.

5. 5

   Stir marshmallow mixture until blended; fold into whipped cream.

6. 6

   Pour into crust.

7. 7

   Refrigerate at least 12 hours.

* Per serving · 4 servings · Values may vary.

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