Peppermint Fudge Pie

3 Reviews Add a Pic
  • Prep

    45 m
  • Ready In

    2 h 15 m
P. Tindall
Recipe by  P. Tindall

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

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Adjust Servings

Original recipe yields 1 - 9 inch pie



  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 (3)

Rate This Recipe


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.



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 holiday dessert.

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Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet



previous recipe:

Tricia's Fantastic Fudge Pie


next recipe:

Grasshopper Pie I