Festive peppermint pie

 
                           FESTIVE PEPPERMINT PIE
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Pies                             Fruits
                 Holiday
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----PIE-----
    1                    9" baked pie shell
   34      ounces        Fruit cocktail
    1 1/8  teaspoons     Peppermint extract
    1      cup           Whipping cream
    2      tablespoons   Butter
    2      ounces        Unsweetened choc.squares
    1      cup           Granulated sugar
    6      ounces        Evaporated milk
      1/4  cup           Miniature marshmallows
    1      teaspoon      Vanilla
                         -----MERINGUE-----
    3                    Egg whites -- room temp.
      1/2  teaspoon      Vanilla
      1/4  teaspoon      Cream of tartar
    6      tablespoons   Granulated sugar
      1/4  cup           Crushed peppermint candy
 
 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
475~ for 5-6 minutes or until golden. Serve immediately.
 
                    - - - - - - - - - - - - - - - - - -