Candy Cane Pie
A delicious peppermint marshmallow flavored base in a chocolate pie crust. So scrumptious for Christmas.
Equipment
- large deep skillet
Ingredients
- 24 large marshmallows
- 1/2 cup milk
- 1/8 tsp salt
- 1 tsp vanilla
- 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 Crust chocolate flavored (6oz)
Instructions
- In a large deep skillet place all of the marshmallows and milk. Turn burner onto a low heat. Stir marshmallows around until they are all melted and combined with the milk. Turn off the burner and remove from heat.
- Add in salt, vanilla extract, peppermint extract, and food coloring. Stir after each ingredient. The color should look like a deep pink.
- Allow mixture to cool in skillet for 30 minutes. Make sure to stir every so often during the 30 minutes.
- After the 30 minutes, stir in 2 TBS of crushed peppermints/candy canes. The mixture will be thick and have a marshmallow texture.
- Fold in cool whip or your homemade whipped topping until well combined.
- Spoon into chocolate READY and smooth evenly.
- Cover & refrigerate for 8 hours to overnight.
- Decorate as you like. I put a center of cool whip or spray Reddi whip in the center. Then place the rest of the crushed peppermints/candy canes in the center of the whip. Enjoy.
- Make sure to refrigerate the rest of pie after serving.
Looks delicious! I’m gonna make this. Makes me want you to make a “grasshopper” pie in that chocolate crust!
As an aside…can you make some of that saltine cracker candy? A lady at work makes all kinds and people just loving the treats! I tried once and it was a fail. Think I need your help!
I’ll see what I can do.