Candy Cane Pie

Total Time

Prep: 15 min. + chilling

Makes

8 servings

Updated: Nov. 01, 2023
When my college roommate first made this pie, I couldn't get enough! Using a store-bought crust helps save time when you're in the midst of the holidays. —Charlotte Stewart, Mesa, Arizona

Ingredients

  • 24 large marshmallows
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 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
  • 1 chocolate crumb crust (9 inches)

Directions

  1. In a heavy saucepan, combine marshmallows and milk over low heat. Cook and stir until marshmallows are melted and mixture is smooth. Remove from heat.
  2. Stir in vanilla, salt, peppermint extract and food coloring. Cool 30 minutes, stirring several times. Stir in 2 tablespoons crushed candies; fold in whipped cream.
  3. Spoon into crust. Refrigerate, covered, 8 hours or overnight. If desired, top with additional sweetened whipped cream. Just before serving, sprinkle with remaining candy.
Chocolate crumb crust (9 inches)
Chocolate crumb crust (9 inches): Combine 1-1/2 cups finely crushed chocolate wafers (about 30 wafers) and 1/3 cup melted butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350 until set, 6-8 minutes. Cool on a wire rack before filling.