Candy Cane Pie
TOTAL TIME: Prep: 15 min. + chilling
YIELD: 8 servings.
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
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24 large marshmallows
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1/2 cup whole milk
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1 teaspoon vanilla extract
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1/8 teaspoon salt
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6 drops peppermint extract
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6 drops red food coloring
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2 tablespoons plus 1 teaspoon crushed peppermint candy, divided
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1 cup heavy whipping cream, whipped
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1 chocolate crumb crust (9 inches)
Directions
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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.
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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.
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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.
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