Candy Cane Pie

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Candy Cane Pie is the ultimate festive dessert that turns a winter classic into a creamy, no-bake dream. This pie combines a rich chocolate cookie crust with a fluffy peppermint filling, and it’s topped with whipped cream and crushed candy canes for a nostalgic holiday crunch. It’s perfect for holiday parties, potlucks, or a sweet after-dinner treat on chilly nights.

What makes this pie stand out is how easy it is to put together. There’s no oven involved, yet it delivers the indulgent texture and flavor of something far more complex. With cool peppermint notes and a creamy pink hue, Candy Cane Pie is as beautiful as it is delicious, guaranteed to be a centerpiece-worthy dessert.

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Preparation Phase & Tools to Use

Before diving into the making of this delightful pie, it’s important to gather the right tools to streamline the process and ensure a smooth, creamy result:

• 9-inch tart or pie pan: Essential for shaping and setting the crust and filling.
• Mixing bowls (medium and large): You’ll need these to combine the crust ingredients and whip up the filling.
• Electric hand mixer or stand mixer: This is crucial for getting that ultra-light, whipped texture in the peppermint cream.
• Spatula: For folding ingredients gently without deflating the filling.
• Measuring cups and spoons: Precision matters when balancing peppermint flavor.
• Plastic wrap or pie cover: To cover the pie while it chills and sets.

Having these tools ready before you start will make your Candy Cane Pie creation smooth and stress-free.

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Ingredients for the Candy Cane Pie

• Chocolate cookie crumbs: These form the rich, crunchy base for your pie.
• Butter (melted): Helps bind the crust and adds flavor.
• Cream cheese: The key to a smooth, tangy filling that balances the sweetness.
• Powdered sugar: Sweetens the filling without graininess.
• Peppermint extract: Delivers that classic candy cane flavor.
• Red food coloring: Optional, but it gives the pie its signature pink hue.
• Whipped topping (like Cool Whip): Makes the filling airy and creamy.
• Crushed candy canes: For that peppermint crunch and festive garnish.
• Whipped cream (for topping): Adds a light, fluffy finish.
• Mini candy canes (optional): Great for decorating and presentation.

Each ingredient plays a role in creating the perfect balance of texture, flavor, and visual appeal in this no-bake holiday treat.

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How To Make the Candy Cane Pie

Step 1: Make the Crust

Combine chocolate cookie crumbs with melted butter in a bowl. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom and up the sides of your pie or tart pan. Refrigerate for at least 30 minutes to firm up.

Step 2: Prepare the Filling

In a large bowl, beat the cream cheese until smooth. Add powdered sugar and peppermint extract, beating until creamy and fluffy. If using, add a few drops of red food coloring for a soft pink color.

Step 3: Fold in Whipped Topping

Gently fold the whipped topping into the cream cheese mixture using a spatula. This keeps the filling light and airy. Mix until well combined.

Step 4: Assemble the Pie

Pour the peppermint filling into the chilled crust. Smooth the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours or overnight to set.

Step 5: Garnish and Serve

Before serving, decorate the pie with swirls of whipped cream, crushed candy canes, and optional mini candy canes. Slice and enjoy!

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Serving and Storing Candy Cane Pie

Candy Cane Pie is best served chilled, straight from the fridge. The creamy texture and peppermint flavor shine brightest when cold. Serve it with a cup of hot cocoa or a peppermint mocha for the ultimate holiday pairing.

To store leftovers, cover the pie tightly with plastic wrap or transfer to an airtight container. It will keep well in the refrigerator for up to 5 days. You can also freeze individual slices for longer storage—just let them thaw slightly before enjoying.

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Frequently Asked Questions

Can I make Candy Cane Pie ahead of time?

Absolutely! This is a great make-ahead dessert. Just prepare it the night before and keep it chilled until serving.

Do I need to bake the crust?

Nope! This pie is completely no-bake. The crust firms up perfectly after chilling.

Can I use homemade whipped cream instead of Cool Whip?

Yes! Just be sure it’s stabilized so it holds up during mixing and chilling.

What if I don’t have peppermint extract?

You can crush extra candy canes and infuse the flavor that way, but the extract adds a more concentrated minty punch.

Is the red food coloring necessary?

Not at all. It’s just for the festive pink look. The flavor stays the same without it.

Can I freeze the whole pie?

Yes, but it’s best enjoyed fresh. If freezing, wrap it tightly and consume within a month.

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Want More Pie Ideas with a Twist?

If you love this creamy and festive Candy Cane Pie, you’ll want to try these other unique takes on pie and sweet treats:

• Paula Deen’s 5-Minute Fudge for a no-bake classic.
• Coconut Snowballs: A Delightful Holiday Treat for wintry coconut bliss.
• Strawberry Cheesecake Dump Cake for a fruity, rich alternative.
• Apple Enchiladas for something sweet and cozy.
• Heavenly Raspberry Cheesecake Cupcakes for bite-sized indulgence.

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Save This Recipe for Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time: Life With Olivia Pinterest.

And let me know in the comments how yours turned out. Did you go all in with whipped cream? Any unique toppings you tried?

I love seeing how you personalize your desserts. Questions? Share them below so we can all bake better together!

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