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Peppermint Candy Cane Pie Recipe for the Holidays

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Candy Cane Pie

Candy Cane Pie

A creamy peppermint-marshmallow filling set in a chocolate pie crust — this festive Candy Cane Pie is an easy, no-bake dessert that’s perfect for holiday gatherings. Bright peppermint flavor, fluffy texture, and a crunchy candy cane finish make it a seasonal favorite.
Course
Baking / Dessert
Cuisine
American
Author
Catherine’s Plates

Equipment

  • Large deep skillet
  • Mixing spoon or spatula
  • 9″ chocolate pie crust (ready-made)
  • Bowl for folding whipped topping

Ingredients

  • 24
    large
    marshmallows
  • 1/2
    cup
    milk
  • 1/8
    tsp
    salt
  • 1
    tsp
    vanilla extract
  • 1/8
    tsp
    peppermint extract
  • 9
    drops
    red food coloring
  • 1/2
    cup
    crushed peppermint candy or candy canes, divided
  • 1
    cup
    Cool Whip or homemade whipped topping
  • 1
    9″ (inch)
    ready-made chocolate flavored pie crust (6 oz)

Instructions

  • Place the marshmallows and milk in a large, deep skillet. Heat over low, stirring frequently, until the marshmallows are fully melted and combined with the milk. Remove the skillet from the heat as soon as the mixture is smooth.
  • Stir in the salt, vanilla extract, peppermint extract, and red food coloring, mixing well after each addition. Aim for a deep pink color for a classic candy-cane look.
  • Allow the mixture to cool in the skillet for about 30 minutes, stirring occasionally so it cools evenly and thickens to a marshmallow-like texture.
  • After cooling, stir in 2 tablespoons of the crushed peppermint candy or candy canes. The filling should be thick and have a marshmallow consistency.
  • Fold in the Cool Whip or homemade whipped topping until the mixture is evenly combined and lightened.
  • Spoon the filling into the ready-made chocolate pie crust and smooth the surface with a spatula.
  • Cover the pie and refrigerate for at least 8 hours or overnight to allow the filling to set properly.
  • When ready to serve, decorate the center with extra whipped topping and sprinkle the remaining crushed peppermint candies over the top for color and crunch. You can also pipe whipped cream or add a few whole candy canes for presentation.
  • Store any leftover pie covered in the refrigerator and consume within a few days for the best texture and flavor.
Instructional video available on the original source
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