CANDY CANE PIE

Candy Cane Pie image

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

Provided by Taste of Home

Time 15m

Yield 8 servings.

Number Of Ingredients 9

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)

Steps:

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.

Nutrition Facts :

*** Explore more Candy Cane Pie Recipes »

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