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Candy Cane Pie

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
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    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

  • 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.
  • 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.
  • Spoon into crust. Refrigerate, covered, 8 hours or overnight. Just before serving, sprinkle with remaining candy.
Editor's Note
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.

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Reviews

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Average Rating:
  • Joanna
    Nov 26, 2020

    When pulling up initially half the steps were missing so it's a bust