Prep: 10 minutes plus chilling Cook: 6 minutes • Serves: 8
24marshmallows, each cut into 4 pieces (about 3 cups) 1/2cup whole milk 1container (8 ounces) extra creamy whipped topping, thawed 1teaspoon mint extract 1/8teaspoon green food coloring (about 15 drops) 1(9-inch) prepared chocolate piecrust Chocolate curls (optional)
1.In medium saucepot, heat marshmallows and milk over low to medium-low heat 6 to 8 minutes or until marshmallows are melted, stirring frequently; do not let mixture simmer. Transfer mixture to large bowl and refrigerate 15 minutes, stirring every 5 minutes. 2.Fold whipped topping, mint extract and food coloring into marshmallow mixture until well combined. Spoon marshmallow mixture into piecrust. Refrigerate at least 4 hours or up to 2 days before serving. Sprinkle with chocolate curls, if desired. Cut pie into 8 pieces to serve.
Approximate nutritional values per serving: 154 Calories, 7g Fat (6g Saturated), 2mg Cholesterol, 33mg Sodium, 24g Carbohydrates, 1g Fiber, 1g Protein