CANDY CANE PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
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
Categories Desserts
Total Time 15 minutes
Prep Time 15 minutes
Cook Time 0 minutes
Yield 8 servings.
Number Of Ingredients 9
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 : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
CANDY CANE PIE RECIPE | ALLRECIPES
A gluten-free cookies 'n cream crust is the base for this no-bake candy cane pie composed of 2 layers of chocolate and peppermint cream.
Provided by Angela Sackett Superhotmama
Categories Desserts Pies Custard and Cream Pies
Total Time 1 hours 30 minutes
Prep Time 20 minutes
Yield 1 9-inch pie
Number Of Ingredients 19
Steps:
- Combine sandwich cookies and butter in a food processor and pulse until crumbled and combined. Press into the bottom of a 9-inch glass pie dish and chill for 10 minutes in the refrigerator.
- Sprinkle gelatin over cold water in a bowl and let stand for 1 minute. Slowly pour in boiling water while blending with an electric mixer on low speed. Add sugar, cocoa powder, cream, and almond extract, beating on medium-high speed until fully combined. Spread chocolate mixture into the chilled pie crust. Keep refrigerated.
- Pour the other tablespoon of cold water into a bowl; sprinkle gelatin on top and let stand for 1 minute. Beat using the electric mixer while pouring in boiled water. Mix in cream cheese, powdered sugar, and vanilla and peppermint extracts until fully combined. Add heavy cream and continue beating until stiff peaks form. Gently fold in crushed candy canes. Spread mixture over the chocolate layer and refrigerate for 1 hour to fully set.
- Top pie with crushed peppermint candies before serving.
Nutrition Facts : Calories 677 calories, CarbohydrateContent 80.2 g, CholesterolContent 106.1 mg, FatContent 39.1 g, FiberContent 1.8 g, ProteinContent 4.7 g, SaturatedFatContent 21.7 g, SodiumContent 201.5 mg, SugarContent 56 g
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