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
- 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
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
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
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
- 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.
