Candy Cane Pie

Total Time
Prep: 15 min. + chilling

Updated Dec. 07, 2023

Our candy cane pie will be a showstopper on your holiday dessert table with its festive look and rich peppermint filling.

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Our candy cane pie recipe wraps up the festive flavors of Christmas into one perfect holiday dessert. A chocolate crumb crust surrounds a sweet, rich and minty filling that’s made with marshmallows, milk, whipped cream and peppermint.

For a simple seasonal dessert that’s easy to prepare and make ahead of time, look no further than this candy cane pie. Add it to your list of holiday recipes for a joyful season.

Candy Cane Pie Ingredients

Candy Cane Pie IngredientsTMB STUDIO

  • Marshmallows: Marshmallows make the base of this candycane pie and lend a creamy texture and sweet taste. Marshmallow’s gelatin stabilizes the filling so it doesn’t ooze when a slice is served.
  • Whole milk: Whole milk assists in melting the marshmallows for a smooth pie filling.
  • Peppermint extract: Peppermint extract mimics a candy cane flavor for this pie.
  • Red food coloring: Red food coloring is for visual appeal to give the pie that candy cane look.
  • Peppermint candy: Crushed peppermint candy acts as one of the beautiful finishing touches for this pie.
  • Whipped cream: Whipped cream lightens up the filling. Whip up your own sweetened whipped cream or go for a store-bought brand like Cool Whip.
  • Chocolate crumb crust: You can make our chocolate crumb crust recipe below or buy a premade chocolate crumb crust from the store.

Directions

Step 1: Melt the marshmallows

Melting MarshmallowsTMB STUDIO

In a heavy saucepan, combine the marshmallows and milk over low heat. Cook and stir until the marshmallows are melted and the mixture is smooth. Remove from the heat.

Step 2: Create the filling

Folding the melted Marshmallows

Stir in the vanilla, salt, peppermint extract and food coloring. Cool the mixture at room temperature for 30 minutes, stirring several times. Stir in 2 tablespoons of the crushed candies. Fold in the whipped cream.

Step 3: Refrigerate the pie

Candy Cane Pie TMB STUDIO

Spoon the mixture into the crust. Cover the pie with storage wrap, and refrigerate until the pie is set, eight hours or overnight. If desired, top with additional sweetened whipped cream. Just before serving, sprinkle with the remaining crushed candy.

Candy Cane Pie Variations

Candy Cane Pie TMB STUDIO

  • Use a different crust: Make this a no-bake candy cane pie by using our Oreo pie crust recipe instead of a chocolate crumb crust.
  • Make ‘em mini: Press the chocolate crumb crust into muffin tins, and assemble the rest of the pie from there for adorable mini versions that will look great on a holiday table.
  • Add more garnishes: Melt dark, semisweet or white chocolate, add it to a pastry bag, and decorate the top of the pie for more visual appeal. You could also shake on Christmas sprinkles or edible glitter for a festive finish.

How to Store Candy Cane Pie

To store the pie or make it ahead, cover the pie with storage wrap, and keep it in the refrigerator for up to five days.

Candy Cane Pie Tips

How do I make a chocolate crumb crust?

To make a chocolate crumb crust, preheat your oven to 350°F. In a large bowl, stir together 1-1/2 cups finely crushed chocolate wafers (about 30 wafers) and 1/3 cup melted butter. Press the mixture into the bottom and up the sides of an ungreased 9-inch pie plate. Bake until the crust is set, six to eight minutes. Cool the crust to room temperature on a wire rack before filling.

What are the ingredients in candy canes?

The ingredients in candy canes are usually sugar, glucose syrup, citric acid, water, peppermint oil and artificial colors.

What is the traditional flavor of a candy cane?

The traditional flavor of a candy cane is peppermint. However, you can find many different weird candy cane flavors nowadays, like bacon, pickle and even clam.

Candy Cane Pie

Prep Time 15 min
Yield 8 servings

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.

Nutrition Facts

1 piece: 291 calories, 16g fat (8g saturated fat), 36mg cholesterol, 171mg sodium, 35g carbohydrate (22g sugars, 1g fiber), 3g protein.

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
Recipe Creator
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