Festive Peppermint Pie

Recipe Ingredients

		Pie
1		Baked pie shell
34 oz	966g	Fruit cocktail
1 1/8 teaspoons	5.6ml	Peppermint extract
1 cup	237ml	Whipping cream
2 tablespoons	30ml	Butter
2 oz	56g	Unsweetened choc. Squares
1 cup	198g / 7oz	Granulated sugar
6 oz	170g	Evaporated milk
1/4 cup	59ml	Miniature marshmallows
1 teaspoon	5ml	Vanilla
		Meringue
3		Egg whites - room temp.
1/2 teaspoon	2.5ml	Vanilla
1/4 teaspoon	1.3ml	Cream of tartar
6 tablespoons	90ml	Granulated sugar
1/4 cup	36g / 1.3oz	Crushed peppermint candy

Recipe Instructions

Drain the fruit cocktail, reserving liquid for other uses. Stir peppermint extract into drained fruit. Whip cream until stuff. Folk in fruit cocktail. Spread half of the fruit mixture into a cooled, baked pastry shell. Freeze until firm.

Refrigerate the other half of the fruit mixture. Combine butter, chocolate, sugar, evaporated milk and marshmallows in medium saucepan.

Heat, stirring continuously, until melted and thickened.

Stir in vanilla; cool. Cover fruit mixture with one half chocolate mixture. Freeze until set.

Repeat layers once more, freezing after each addition. Freeze completed pie overnight.

Meringue: Beat egg whites with vanilla and cream of tartar until soft peaks form. Add sugar 1 tbsp. at a time, beating until stiff and glossy peaks are evident and sugar is dissolved.

Fold in 3 tbsp. crushed peppermint candy. Remove pie from freezer. Spread meringue over chocolate layer sealing it to the crust.

Sprinkle top with remaining peppermint candy. Bake on a cutting board at 475F for 5-6 minutes or until golden.

Serve immediately.

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