Candy Cane Pie
A delicious no bake peppermint pie that you can serve during the Holidays or any time for fun!
Servings 8
Calories 512kcal
Equipment
Ingredients
- 24 large marshmallows
- 1/2 cup whole milk 3%
- 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
- 3 cups Cool Whip divided in half
- 1 ¾ cups oreo baking crumbs
- ½ cup unsalted butter melted
Instructions
Oreo Cookie Crumb Crust:
- Mix the melted butter with the Oreo Cookie Baking Crumbs.
- Press the mixture into a greased 9” pie plate
- Refrigerate the pie crust for at least 30 minutes before adding the filling.
Candy Cane Pie Filling:
- In a small food processor, crush the peppermint candy and set aside.
- Mix the marshmallows and milk in a medium saucepan (preferably with a heavy bottom) over low heat.
- Stir continuously until marshmallows are melted and the mixture is smooth
- Remove from heat.
- Add in the vanilla extract, salt, peppermint extract and food coloring.
- Stir it all together until pink
- Cool the pie filling for at least 30 minutes, stirring several times. (You could set your phone timer for 5 minutes and then stir, and keep repeating until the 30 minutes are up)
- While the pie filling has cooled add half of the Cool Whip
- Stir in 2 tablespoons crushed candies
- Spoon the candy cane pie filling into the oreo cookie pie crust.
- Refrigerate, covered, 8 hours or overnight.
- Top with the remaining Cool Whip
- Sprinkle with remaining peppermint candy just before you serve..
Video
Nutrition
Serving: 1g | Calories: 512kcal | Carbohydrates: 61g | Protein: 4g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 11g | Cholesterol: 32mg | Sodium: 257mg | Fiber: 1g | Sugar: 41g
