Chocolate Peppermint Whirlaway Pie Recipe
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Ready in: 2-5 hrs
Difficulty: 2 (1=easiest :: hardest=5)
Serves/Makes: 8
Ingredients:
1 premade Graham Cracker Crust
36 large marshmallows
OR
3 1/2 cups miniature marshmallows
3/4 cup milk
1 1/2 teaspoon vanilla
1/8 teaspoon pure mint or peppermint extract
1/8 teaspoon red food color
8 ounces frozen nondairy whipped topping, thawed
***Chocolate Sauce***
1/4 cup granulated sugar
2 tablespoons unsifted all purpose flour
2 tablespoons milk
1 egg well beaten
1/2 cup chocolate syrup
1/4 cup butter or margarine
1/2 teaspoon vanilla
Directions:
Prepare piecrust; set aside. Melt marshmallows with milk in the top of a double boiler over hot, not boiling, water; stir until smooth. Cool slightly. Stir in vanilla and extract.
Chill, stirring occasionally, until mixture mounds when dropped from a spoon. Prepare chocolate sauce; cool. Set aside 1/2 cup. Fold marshmallow mixture and food color into whipped topping in a small bowl.
Alternately layer marshmallow mixture with chocolate sauce to create a marbled effect. Cover; freeze several hours or over night. Serve with reserved sauce.
Chocolate Sauce
Mix sugar and flour in a small saucepan. Blend in milk, egg and chocolate syrup. Cook over low heat, stirring constantly, until mixture comes to a boil. Boil and stir 1 minute. Remove from heat. Blend in butter or margarine and vanilla. Cool.
This recipe from CDKitchen for Chocolate Peppermint Whirlaway Pie serves/makes 8
Recipe ID: 31253
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