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Peppermint Fudge Pie

Peppermint Fudge Pie

  • Prep

    45 m
  • Ready In

    2 h 15 m
P. Tindall

P. Tindall

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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.
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Reviews

SVENSK
12

SVENSK

11/24/2002

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. Otherwise, it was a fairly nice treat.

gin123
4

gin123

8/24/2010

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

inskydiamonds
4

inskydiamonds

12/26/2009

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 holiday dessert.

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