PEEPS® Chocolate Peppermint Marshmallow Pie (No Bake Easter Dessert)
This no bake mint chocolate marshmallow pie is all about a chocolate sandwich cookie crust, fluffy marshmallow whipped cream, and a hint of peppermint flavor. Colorful PEEPS® marshmallow bunnies decorate the top to make sure a piece of this pie hops right into your mouth!
Servings Prep Time
10servings 20minutes
Passive Time
4hours
Servings Prep Time
10servings 20minutes
Passive Time
4hours
Ingredients
Instructions
  1. Spray a 9-inch pie pan with cooking spray and set aside. Put cookies into a food processor and pulse until they are fine crumbs. Reserve 1 Tablespoon of crumbs for garnish.
  2. Add melted butter to the crumbs in the food processor and pulse to combine. Pour crumb mixture into prepared pie pan. Press in a thin layer on the bottom and sides of the pie pan. Refrigerate.
  3. In a medium saucepan, cook marshmallow cream over low heat, stirring constantly until melted. (This takes about 1-2 minutes.) Remove from heat and transfer to a large bowl. Stir in peppermint extract and food coloring. Allow mixture to cool slightly.
  4. Use a mixer to whip heavy cream and powdered sugar until it thickens and soft peaks begin to form. (This takes about 5-8 minutes.) Use a silicone spoon or spatula to gently fold the cream into the marshmallow mixture until smooth. Pour mixture into the prepared crust and use the spoon to smooth the top. Sprinkle the top with reserved cookie crumbs from Step One.
  5. Refrigerate at least 4 hours until firm. Serve immediately. Keep leftovers refrigerated.
Recipe Notes

This pie is best served the day it is made.