Pink Peppermint Pie

• 1 (9-inch) baked pie shell
• 1 (6 oz.) pkg. chocolate chips
• 1/3 c. milk
• 2 1/2 c. miniature marshmallows
• 1/4 tsp. salt
• 1/4 tsp. peppermint extract
• 1/8 tsp. red food coloring
• 1 c. heavy cream, whipped

1. Over hot water, combine chocolate chips and milk; heat until chips melt and mixture is smooth.
2. Remove from heat; set aside. Over hot water, combine marshmallows, 1/2 cup of milk, salt, extract and food coloring; heat, stirring constantly until marshmallows melt and mixture is smooth.
3. Transfer to a large bowl and chill in refrigerator until slightly thickened (about 45 to 60 minutes).
4. Stir until smooth.
5. Gently fold in whipped cream. Spread half of the peppermint mixture into pie shell.
6. Dollop with half of the chocolate mixture.
7. With a knife, swirl chocolate mixture in a figure 8 pattern.
8. Repeat with remaining peppermint and chocolate mixtures.
9. Chill until firm.

shell, chocolate chips, milk, marshmallows, salt, peppermint, red food coloring, heavy cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=676808 (may not work)