Candy Cane Peppermint Pie (Printable Version)

Creamy peppermint marshmallow filling layered on Oreo crust, topped with whipped cream and crushed candy canes for a festive treat.

# Ingredients:

→ Oreo Crust

01 - 24 Oreos
02 - 5 tablespoons butter, melted

→ Peppermint Pie Filling

03 - 1 bag (10 oz) mini marshmallows
04 - 1/2 cup heavy whipping cream
05 - 1 teaspoon peppermint extract
06 - 1 drop red gel food coloring
07 - 16 ounces Cool Whip, thawed
08 - Crushed/chopped peppermint candy canes for garnish

# Steps:

01 - 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.
02 - Press the cookie crumbs into the base and up the sides of the prepared pie dish. Freeze for 20 minutes.
03 - Add the mini marshmallows and heavy whipping cream into a small saucepan over medium heat. Heat while stirring constantly until the marshmallows have melted, about 5 minutes.
04 - Remove the saucepan from the heat and let it cool to room temperature, stirring occasionally to help it cool down.
05 - Stir in the peppermint extract and red gel food coloring and mix well.
06 - Stir in half of the Cool Whip and mix until well combined.
07 - Spoon the peppermint filling into the crust and smooth it out with a spatula. Spread the remaining half of the Cool Whip over top of the peppermint filling.
08 - Cover the pie dish with a lid or plastic wrap and chill in the refrigerator for at least 6 hours, or overnight for best results.
09 - Before serving, sprinkle the crushed/chopped candy cane pieces over top of the pie.

# Notes:

01 - 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 in the marshmallow mixture and half for topping.
02 - To speed up the cooling process of the marshmallow mixture, chill the saucepan in the refrigerator for 15 minutes, place it in an ice bath, or transfer the mixture to a mixing bowl.
03 - Ensure food coloring is thoroughly mixed to prevent red streaks in the pie.
04 - Press the Oreo crust firmly into the pie dish to prevent cracks when slicing.
05 - Add crushed candy canes just before serving to maintain their crunch.

Go Back