Pink Peppermint Pie – a delicious recipe with shell, chocolate chips, milk, marshmallows, salt, peppermint. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Over hot water, combine chocolate chips and milk; heat until chips melt and mixture is smooth.
2
Remove from heat; set aside. Over hot water, combine marshmallows, 1/2 cup of milk, salt, extract and food coloring; heat, stirring constantly until marshmallows melt and mixture is smooth.
3
Transfer to a large bowl and chill in refrigerator until slightly thickened (about 45 to 60 minutes).
4
Stir until smooth.
5
Gently fold in whipped cream. Spread half of the peppermint mixture into pie shell.
6
Dollop with half of the chocolate mixture.
7
With a knife, swirl chocolate mixture in a figure 8 pattern.
8
Repeat with remaining peppermint and chocolate mixtures.
9
Chill until firm.
356
kcal
Calories
30
g
Fat
18
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 (9-inch) baked pie shell, 1 (6 oz.) pkg. chocolate chips, 1/3 c. milk, 2 1/2 c. miniature marshmallows, and more.
Yes, Pink Peppermint Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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