Peppermint Fudge Pie

3

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

2 h 15 m servings 428 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 428 kcal
  • 21%
  • Fat:
  • 25.5 g
  • 39%
  • Carbs:
  • 49.6g
  • 16%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 230 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  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.

Reviews

3

This was okay, but I wouldn't rate it as worth making again. The flavor was quite nice, but everyone agreed that all the marshmallows should be melted - the texture of the whole ones didn't fit...

The pie tasted good, but it looked like a reindeer threw up.

Based on the other review, I didn't add the extra marshmallows in at the second step. The texture of the pie was nice and creamy and tasted just like Christmas! It made for a simple and yjmmy ho...