Escapade

We don’t decorate until Thanksgiving dinner’s over, but my students and I have been practicing Christmas tunes since before Halloween. You have to do that if you want to sound good in time. Likewise, good holiday dishes don’t just happen – they take planning. So, I’m sticking this here:

Candy Cane Pie

24 large marshmallows

1/2 cup milk

1 teaspoon vanilla

1/8 teaspoon salt

6 drops peppermint extract

6 drops red food coloring

2 tablespoons plus 1 teaspoon crushed peppermint candy, divided

1 cup heavy whipping cream, whipped, plus more for garnish

1 chocolate crumb crust (8 inches)

In a heavy saucepan, combine marshmallows and milk over low heat. Cook and stir until marshmallows are melted. Remove from heat. Stir in vanilla, salt, peppermint extract and food coloring. Cool 30 minutes, stirring several times. Fold in 2 tablespoons crushed candies and whipped cream. Spoon into crust. Cover and chill overnight. When serving, top each wedge with more whipped cream and sprinkle with remaining candy.