Description
Delicious Christmas Candy Cane Pie with an Oreo crust, a pink marshmallow filling, and a whipped cream topping with candy cane pieces (for a 25 cm, 10-serving pie).
Ingredients
Oreo Crust
- 30 Oreo cookies
- 60 g (1/4 cup) unsalted butter, melted
Marshmallow Filling
- 280 g (10 oz) marshmallows
- 130 ml (1/2 cup) heavy cream
- Red/pink food coloring
- 1 tsp vanilla extract
- 400 ml (1 2/3 cups) cold heavy cream
Topping
- 250 ml (1 cup) cold heavy cream
- 1 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Finely crush the Oreo cookies in a food processor and mix with the melted butter.
- Press the mixture into a deep pie pan to form the crust.
- Chill the crust in the fridge while preparing the filling.
- Place the marshmallows and heavy cream in a saucepan and heat over medium heat until the mixture is fully melted.
- Add a few drops of red food coloring and the vanilla extract, then let the mixture cool for about 30 minutes.
- In a large bowl, whip the cold heavy cream with an electric mixer on medium speed until stiff peaks form.
- Slowly incorporate the melted marshmallow mixture into the whipped cream using the electric mixer until the mixture is smooth and pink.
- Pour the marshmallow filling into the Oreo crust, smooth it out with an offset spatula, and refrigerate for at least 4 hours.
- Whip the cold heavy cream with powdered sugar and vanilla for the topping using an electric mixer on medium speed until stiff peaks form.
- Spread the whipped cream on top of the pie and sprinkle with crushed candy canes (crush the candy canes by rolling them in a ziplock bag with a rolling pin). Serve the pie and enjoy!
Notes
Storage: Keep in the fridge for 2-3 days and up to 1 month in the freezer.
Tips:
- Refrigerate the crust well before adding the filling so it stays firm.
- Allow the marshmallow mixture to cool before incorporating it into the whipped cream.
- Decorate with candy cane pieces just before serving to keep them crunchy.
- Use a springform pan for easy removal, or take the pie out of the fridge in advance to soften the butter in the crust and make removal easier.
- For best results, use a kitchen scale instead of measuring cups.
- Prep Time: 20 minutes
- Category: pie, tart, dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 1083
- Sugar: 87.1 g
- Sodium: 693.9 mg
- Fat: 52.2 g
- Carbohydrates: 147.8 g
- Protein: 7.7 g
- Cholesterol: 57.6 mg