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Description Edit

Makes 6 servings

Ingredients Edit

Directions Edit

  1. Combine rice, 2-1/2 cups milk, Sugar and salt in medium saucepan.
  2. Bring to a boil, reduce heat, and simmer 20 to 25 minutes, or until very thick and creamy, stirring occasionally.
  3. Beat eggs with 1/2 cup milk.
  4. Stir into rice mixture. Cook 2 minutes. Add butter and vanilla.
  5. Cool. Turn into crumb crust. Chill.
  6. Combine topping mix and remaining 1/2 cup milk; whip until it stands in stiff peaks.
  7. Fold in peppermint candy. Swirl on top of pie before serving.
  8. Garnish with bits of peppermint candy, if desired.

See also Edit

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