Chef’s note: This delicious pie is a cute pastel color that fits in perfectly with the spring season. The filling is airy and light while the flavor is minty, making this dessert rather refreshing.
When purchasing the peppermint extract, buy the highest possible quality – that is the only real flavoring for the pie, so make it count.
Whipped cream tips: You should use a steel bowl. If possible, use hand beaters instead of a whisk – that saves your arm, trust me. Prior to whipping the cream, it is a good idea to stick your bowl and whisk or beaters in the freezer for 10 minutes. To know if your cream is stiff enough, turn the whisk or beaters upside down: well-whipped cream stands up in stiff peaks on its own.
9-inch chocolate cookie crumb pie crust
24 large marshmallows
1 ⅔ cups of heavy whipping cream, divided into 1 cup and ⅔ cup
½ teaspoon of peppermint extract
3 to 6 drops of green food coloring
In a large, heavy saucepan combine the ⅔ cup of heavy cream with the marshmallows over low heat. Stir until the marshmallows are melted through and the mixture is smooth.
Remove from the heat and whisk in the mint extract and food coloring. Refrigerate the mixture in a small bowl for about an hour, or until thickened.
In a separate bowl, whisk or beat the remaining heavy cream until stiff peaks form.
Carefully fold the whipped cream into the marshmallow mixture.
Spread the mixture into the pie crust. Refrigerate overnight. Slice and serve with whipped cream, chocolate shavings, chopped Andes candies, or Oreo cookie crumbles.
All photos by Lauren Quinn