Dear Reader,
Peppermint sticks and grasshoppers make the perfect holiday pies.
When I was growing up every December my mother would make two pies to take to Grandma and Grandpa's house. Red and green desserts--perfect for Christmas dinner. Peppermint Stick Pie and Grasshopper Pie.
Two recipes that have never failed me.
PEPPERMINT STICK PIE
1 chocolate cookie crust
24 large marshmallows
1/2 cup milk
1 tsp vanilla
1/2 tsp salt
6 drops peppermint extract
6 drops red food color
1 cup whipping cream
2 T crushed peppermint candy
(This time of year you can easily buy a chocolate cookie crust in the grocery store to save time and it's just as good. Or you can make your own.)
Heat marshmallows and milk over low heat, stirring constantly, just until marshmallows are melted. Remove from heat; stir in vanilla, salt, peppermint extract and food color. Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
Beat whipping cream in chilled bowl until stiff. Stir marshmallow mixture until blended, fold into whipped cream. Pour into chocolate crust. Refrigerate at least 12 hours. Just before serving, sprinkle with crushed peppermint candy.
CHOCOLATE COOKIE CRUST
(if you want to make your own)
Heat oven 350 degrees. Mix 1 1/2 cups chocolate wafer crumbs and 1/4 cup melted butter. Press firmly against bottom and side of ungreased 9-inch pie plate. Bake 10 minutes. Cool.
GRASSHOPPER PIE
1 chocolate cookie crust
32 large marshmallows
1/2 cup milk
1/4 cup creme de menthe
3 T white creme de cacao
1 1/2 cups whipping cream
Few drops green food color
Grated semisweet baking chocolate, optional
Heat marshmallows and milk over medium heat, stirring constantly, just until marshmallows are melted. Refrigerate until thickened; stir in liqueurs.
Beat whipping cream in chilled bowl until stiff. Fold marshmallow mixture into whipped cream; fold in food color. Pour into crust. Sprinkle with grated semisweet chocolate. Refrigerate until set, at least 3 hours.
Thanks for reading with me. It's so good to read with friends.
Happy Holidays,
Suzanne Beecher
[email protected]
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