candy cane pie

Ingredients

• 24 large marshmallows
• 1/2 cup whole 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 chocolate crumb crust (8 inches)

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Directions

• In a heavy saucepan, combine marshmallows and milk over low heat. Cook and stir until marshmallows are melted and mixture is smooth. Remove from heat. 
• Stir in vanilla, salt, peppermint extract and food coloring. Cool 30 minutes, stirring several times. Stir in 2 tablespoons crushed candies; fold in whipped cream. 
• Spoon into crust. Refrigerate, covered, 8 hours or overnight. Just before serving, sprinkle with remaining candy.