Indulge in the Sweetness of Fall with Candy Corn Pie: A Festive Treat for All Occasions

Ingredients

Crust

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ⅓ cup unsalted butter, melted

Filling

• 8 oz cream cheese, softened
• ½ cup sweetened condensed milk
• ½ cup marshmallow fluff
• 1 tsp vanilla extract
• ¼ tsp sea salt

Topping

• 1 cup candy corn, divided
• Optional: whipped cream for serving

Instructions

Making the Filling

1. Blend the Cream Cheese. In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and free of lumps, about 2 minutes. This creates a velvety base that prevents grainy texture later.
2. Incorporate Sweetened Condensed Milk. Gradually add the sweetened condensed milk while continuing to beat. The mixture will become glossy and thick, indicating that the sugars have fully dissolved into the cheese.
3. Fold in Marshmallow Fluff. Gently fold the marshmallow fluff into the cheese mixture using a spatula. This step adds airy lightness, giving the final pie a melt‑in‑your‑mouth quality.
4. Season. Stir in vanilla extract and sea salt. The vanilla amplifies the sweet profile, while the pinch of salt balances it, preventing cloyiness.

Assembling & Baking

5. Spread the Filling. Pour the creamy mixture over the cooled crust, smoothing the top with a spatula. The filling should sit evenly without gaps, ensuring each slice gets a consistent bite.
6. Top with Candy Corn. Sprinkle ½ cup candy corn across the surface, reserving the remaining half for garnish after baking. The candy corn will soften slightly, creating a subtle crunch.
7. Bake. Place the pie in the preheated oven and bake for 25‑30 minutes, or until the edges are set and the center wobbles only slightly when the pan is gently shaken. A light golden hue on the edges signals readiness.
8. Cool. Allow the pie to cool on a wire rack for 15 minutes, then refrigerate for at least 2 hours. Cooling firms the filling, making clean slicing possible.