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Festive Peppermint Pie

Author/Submitted by:
Servings: 8
Categories: Chocolate / Desserts / Fruits / Pies & Pastries


1    Pie crust (9 inch), baked
34  ounces  Fruit cocktail
1 1/8  teaspoons  Peppermint extract
1  cup  Whipping cream
2  tablespoons  Butter
2  ounces  Unsweetened chocolate squares
1  cup  Granulated sugar
6  ounces  Evaporated milk
1/4  cup  Miniature marshmallows
1  teaspoon  Vanilla

3    Egg whites, room temp.
1/2  teaspoon  Vanilla
1/4  teaspoon  Cream of tartar
6  tablespoons  Granulated sugar
1/4  cup  Peppermint mints, crushed

1. Drain the fruit cocktail, reserving liquid for other uses. Stir peppermint extract into drained fruit. Whip cream until stuff. Folk in fruit cocktail. Spread half of the fruit mixture into a cooled, baked pastry shell. Freeze until firm. Refrigerate the other half of the fruit mixture. Combine butter, chocolate, sugar, evaporated milk and marshmallows in medium saucepan. Heat, stirring continuously, until melted and thickened. Stir in vanilla; cool. Cover fruit mixture with one half chocolate mixture. Freeze until set. Repeat layers once more, freezing after each addition. Freeze completed pie overnight.

2. Meringue: Beat egg whites with vanilla and cream of tartar until soft peaks form. Add sugar 1 tbsp. at a time, beating until stiff and glossy peaks are evident and sugar is dissolved. Fold in 3 tbsp. crushed peppermint candy. Remove pie from freezer. Spread meringue over chocolate layer sealing it to the crust.

3. Sprinkle top with remaining peppermint candy. Bake on a cutting board at 475~ for 5-6 minutes or until golden. Serve immediately.

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