Cool Creamy Peppermint Delight

This festive candy cane pie transforms holiday flavors into a cool, creamy dessert that's become my signature Christmas offering. The combination of peppermint-infused marshmallow filling layered with fluffy whipped cream atop a chocolatey Oreo crust creates a showstopping finale to any holiday meal.

I first created this pie when looking for something special yet simple for our family Christmas Eve tradition. Now my nieces and nephews start asking about "the pink pie" as soon as December arrives, making it an essential part of our holiday celebrations.

Ingredients

• Oreo cookies provide the perfect chocolate foundation that complements the minty filling
• Butter binds the crust and adds rich flavor
• Mini marshmallows create that dreamy meltable base for the filling
• Heavy whipping cream adds richness and helps the marshmallows melt smoothly
• Peppermint extract delivers authentic candy cane flavor without overwhelming
• Red food coloring creates that festive pink hue reminiscent of candy canes
• Cool Whip ensures a stable whipped topping that holds up beautifully
• Crushed candy canes add holiday flair and a delightful textural contrast

Step-by-Step Instructions

Prepare the Crust

Grease a 9-inch pie plate thoroughly to ensure easy serving later. Process Oreos until they become fine crumbs, then incorporate melted butter while the processor runs. Press this mixture firmly into your pie plate, creating an even layer on the bottom and sides. Freeze for 20 minutes to set the crust perfectly while you prepare the filling.

Create the Peppermint Filling

Combine mini marshmallows and heavy cream in a saucepan over medium heat. Stir constantly to prevent scorching until the marshmallows completely dissolve into a smooth mixture. This takes about 5 minutes and creates the luxurious base for your filling. Allow this mixture to cool to room temperature, stirring occasionally to release heat and prevent a skin from forming.

Add Flavor and Color

Once cooled, incorporate the peppermint extract and red food coloring. Mix thoroughly to distribute the color evenly, creating that signature candy cane pink hue. Be patient with mixing to ensure no streaks remain for a professional looking result.

Assemble the Layers

Fold in half the Cool Whip until completely incorporated with the peppermint mixture. This lightens the texture while maintaining stability. Pour this beautiful pink filling into your prepared crust, spreading evenly with a spatula. Top with remaining Cool Whip, creating a pure white layer that contrasts beautifully with the pink filling below.

Chill and Garnish

Cover the pie and refrigerate for at least 6 hours, though overnight chilling produces the best texture. Just before serving, sprinkle with crushed candy canes to add festive color, crunch, and an extra burst of peppermint flavor.

Bookmark

The peppermint extract is truly the heart of this recipe. I discovered through experimentation that a full teaspoon creates the perfect balance—enough to deliver that distinctive candy cane flavor without becoming overwhelming or medicinal. The first time I served this pie, my mother-in-law requested the recipe before dinner was even finished!

Homemade Whipped Cream Option

If you prefer to skip store-bought Cool Whip, you can easily create your own stabilized whipped cream. Combine 3 cups of cold heavy whipping cream with 2/3 cup powdered sugar in a chilled mixing bowl. Beat starting at low speed and gradually increasing as the mixture thickens until you achieve stiff peaks. The powdered sugar not only sweetens but also stabilizes the whipped cream, helping it maintain its structure longer.

Cooling Techniques

The marshmallow mixture cooling process can be accelerated using several methods. For fastest results, transfer the hot mixture to a wide, shallow bowl and place it over an ice bath, stirring frequently. Alternatively, you can refrigerate the saucepan for about 15 minutes, stirring occasionally. Proper cooling prevents the mixture from melting the whipped topping when combined, maintaining those distinct beautiful layers.

Make-Ahead and Storage Tips

This pie actually improves with time as the flavors meld and the texture sets, making it perfect for busy holiday planning. Prepare it up to 2 days in advance and store covered in the refrigerator. For best results, wait to add the crushed candy cane topping until just before serving to maintain their crunch and prevent any color bleeding into the white topping. Leftovers will keep for up to 3 days refrigerated, though the candy cane topping may soften over time.

Serving Suggestions

For an extra special presentation, serve each slice with a small candy cane garnish and a light dusting of crushed Oreos around the plate. The pie pairs beautifully with hot chocolate or coffee for a cozy holiday dessert experience. For a dramatic effect at family gatherings, bring the whole pie to the table before adding the crushed candy cane topping, then sprinkle it on in front of your guests for that wow factor.

Recipe FAQs

→ Can I make Candy Cane Pie ahead of time?

Yes, this pie is perfect for making ahead! It actually benefits from chilling overnight (at least 6 hours minimum). Just wait to add the crushed candy cane topping until just before serving to maintain its crunch.

→ How do I store leftovers?

Store any leftover pie covered in the refrigerator for up to 3-4 days. The candy cane topping may soften over time but the flavor will remain delicious.

→ Can I use homemade whipped cream instead of Cool Whip?

Absolutely! Whip 3 cups of heavy cream with 2/3 cup powdered sugar until stiff peaks form. Use half in the marshmallow mixture and the remaining half for topping the pie.

→ How can I speed up the cooling process for the marshmallow mixture?

You have several options: place the saucepan in an ice bath, transfer the mixture to a cool bowl, or chill the saucepan in the refrigerator for about 15 minutes, stirring occasionally.

→ Can I freeze this pie?

Yes, you can freeze this pie for up to 1 month. Wrap it tightly with plastic wrap and aluminum foil, omitting the candy cane topping. Thaw overnight in the refrigerator and add fresh candy cane pieces before serving.

→ What if I can't find candy canes?

You can substitute with peppermint candies or peppermint bark broken into small pieces. For a non-holiday version, use any peppermint candies crushed into pieces.