Peppermint Fudge Pie recipe

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Ingredients

24 chocolate wafer cookies, crushed
½ cup butter
4 cups miniature marshmallows
½ cup milk
1 cup heavy whipping cream
½ cup crushed peppermint hard candies

Nutrition Info

428.4 calories
carbohydrate: 49.6 g
cholesterol: 72.8 mg
fat: 25.5 g
fiber: 0.6 g
protein: 2.9 g
saturatedFat: 15.1 g
servingSize: -
sodium: 229.7 mg
sugar: 29.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine cookies and melted butter or margarine. Press into 9 inch pie plate. Bake at 350 degrees F (175 degrees C) for 10 minutes. Cool.

  2. Put 3 cups marshmallows in a double boiler. Add milk, and cook until mixture melts and thickens. Cool in refrigerator for about 15 minutes.

  3. In another bowl, whip the cream. Blend in the crushed candy and remaining 1 cup marshmallows. Fold whipped cream mixture into melted and cooled marshmallow mixture.

  4. Pour into crust, and chill well before serving.

Recipe Yield

1 - 9 inch pie

Recipe Note

Light and refreshing, this pie is great for a hot summer day and oh so easy to make.

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