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Chocolate Swirled Pink Peppermint Pie Recipe

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This recipe for Chocolate Swirled Pink Peppermint Pie is from Powell-Heard Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. semi sweet chocolate morsels
2/3 cup (5 oz can) evaporated milk
2 1/2 c. miniature marshmallows
5 T water
1/4 tsp salt
1/4 tsp peppermint extract
8-10 drops red food coloring
2 c. thawed frozen whipped topping
1 9 in. chocolate crumb crust
Directions:
Directions:
1. Heat morsels and 1/3 c. evaporated milk in smalls saucepan over low heat, stirring until morsels are melted and mixture is smooth. Remove from heat; cover with plastic wrap and set aside.

2. Combine marshmallows, remaining evaporated milk, water, salt, peppermint extract and food coloring in medium saucepan. Heat, stirring constantly, over medium low heat, just until marshmallows melt and mixture is smooth. Remove from heat; transfer to large bowl. Refrigerate 20-30 minutes, stirring every 10 minutes with wire whisk until slightly thickened, still fluid but not set. Gently fold in whipped topping until blended.

3. Spread half the peppermint mixture into pie shell. Dollop with half the chocolate mixture. With a knife, swirl chocolate figure in a figure 8 pattern. Repeat procedure with remaining peppermint and chocolate mixtures. Refrigerate for 3 hours or until firm.

 

 

 

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