Jefferson County Recipe of the Day: Candy Cane Pie

This is a perfect pie for Christmas Day!

Candy Cane Pie


24 large marshmallows
1/2 cup 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 – 8″ chocolate crumb crust


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

~Stir in vanilla, salt, peppermint extract, and food coloring. Cool for 30 minutes, stirring several times. Stir in two tablespoons crushed candies; fold in whipped cream.

~Spoon into crust. Refrigerate, covered, for eight to 10 hours.

~Just before serving, sprinkle with remaining candy.

~Makes eight servings.

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