This is a perfect pie for a Christmas party!

Candy Cane Pie

Ingredients

24 large marshmallows
1/2 cup milk
1 teaspoon vanilla extract
1/8 teaspoon salt
6 drops peppermint extract
6 drops red food coloring
2 tablespoons plus 1 teaspoon crushed peppermint candy, divided
1 cup heavy whipping cream, whipped
1 — 8″ chocolate crumb crust

Directions

~In a heavy saucepan, combine marshmallows and milk over low heat. Cook and stir until marshmallows are melted and the mixture is smooth. Remove from heat.

~Stir in vanilla, salt, peppermint extract, and food coloring. Cool for 30 minutes, stirring several times. Stir in two tablespoons crushed candies; fold in whipped cream.

~Spoon into crust. Refrigerate, covered, for eight to 10 hours.

~Just before serving, sprinkle with remaining candy.

~Makes eight servings.