Candy Cane Pie

A slice of pie with a fork bite taken out.

Candy Cane Pie (Peppermint Pie) is the perfect dessert for Christmas with its cool and creamy peppermint marshmallow filling, whipped cream, and Oreo cookie crust.

Course Christmas, Dessert, Pie

Cuisine American

Keyword candy cane pie

Prep Time 15

Cook Time 5

Chill Time 6

Total Time 6 20

Servings

Calories 378kcal

Author Jessica - Together as Family

Equipment

9-inch Pie Plate w/ Lid

Ingredients

Oreo Crust

24 Oreos
5 tablespoons butter melted

Peppermint Pie Filling

1 bag (10 oz) mini marshmallows
1/2 cup heavy whipping cream
1 teaspoon peppermint extract
1 drop red gel food coloring
16 ounces Cool Whip thawed
crushed/chopped peppermint candy canes

Instructions

Oreo Crust

Grease a 9-inch pie plate or dish with softened butter or shortening. Set aside.
Blend the Oreos in a food processor until they are in fine crumbs. While the processor is still running on low speed, slowly pour in the melted butter and continue processing until all the cookie crumbs are coated well.
24 Oreos, 5 tablespoons butter
Press the cookie crumbs into the base and up the sides of the prepared pie dish. Freeze for 20 minutes.

Candy Cane Pie Filling

While the crust is freezing make the peppermint pie filling.
Add the mini marshmallows and heavy whipping cream into a small saucepan, over medium heat, and heat while stirring constantly until the marshmallows have melted. About 5 minutes.
1 bag (10 oz) mini marshmallows, 1/2 cup heavy whipping cream
Remove the saucepan from the heat and let it cool to room temperature, while stirring it occasionally to help it cool down.
^{*See notes below for different ways to speed up this process.}
Stir in the peppermint extract and red gel food coloring and mix well.
1 teaspoon peppermint extract, 1 drop red gel food coloring
Stir in half of the Cool Whip and mix until well combined.
16 ounces Cool Whip
Spoon the peppermint filling into the crust and smooth it out with a spatula.
Spread the other half of the Cool Whip over top the peppermint filling. Cover the pie dish with a lid or plastic wrap and chill in the fridge for at least 6 hours, or overnight is even better.
Before serving, sprinkle the crushed/chopped candy cane pieces over top of the pie. Enjoy!
crushed/chopped peppermint candy canes

Notes

Don't Want To Use Cool Whip? : Add 3 cups heavy whipping cream + 2/3 cup powdered sugar into a mixing bowl, or use a stand mixer, and beat until stiff peaks form. Start at low speed and increase speed as it thickens. Use half of it in the marshmallow mixture and the other half for the top of the pie.

Cooling Tip : To help speed up the cooling process of the marshmallow mixture, you can chill the saucepan in the fridge for 15 minutes, place the saucepan in an ice bath, or transfer the marshmallow mixture into a mixing bowl to cool quicker instead of inside the warm saucepan.

Food Color Tip : Make sure the food coloring is well-mixed to prevent streaks of red in the pie.

Extra Tips : Ensure that you are firmly pressing the Oreo crust into the pie dish to prevent cracks in the crust when slicing. Wait to sprinkle the crushed candy canes until just before serving to keep them having a nice crunchy texture for serving.

Nutrition