Candy Cane Pie

Name: Candy Cane Pie
Prep time: 15 min
Total 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)

Total Time Prep: 15 min. + chilling

Yield 8 servings

Test Kitchen Approved

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

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. 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