Name: Candy Cane Pie
Prep time: 15 min
Yield: 8 servings
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)

Our candy cane pie will be a showstopper on your holiday dessert table with its festive look and rich peppermint filling.

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)

Instructions

1 Melt the marshmallows

2 In a heavy saucepan, combine the marshmallows and milk over low heat. Cook and stir until the marshmallows are melted and the mixture is smooth. Remove from the heat.

3 Create the filling

4 Stir in the vanilla, salt, peppermint extract and food coloring. Cool the mixture at room temperature for 30 minutes, stirring several times. Stir in 2 tablespoons of the crushed candies. Fold in the whipped cream.

5 Refrigerate the pie

6 Spoon the mixture into the crust. Cover the pie with storage wrap, and refrigerate until the pie is set, eight hours or overnight. If desired, top with additional sweetened whipped cream. Just before serving, sprinkle with the remaining crushed candy.