Description
Candy Cane Pie is a festive no-bake dessert with a rich chocolate cookie crust and a fluffy peppermint filling, topped with whipped cream and crushed candy canes. It’s easy to make, no oven required, and perfect for the holidays.
Ingredients
1 1/2 cups chocolate cookie crumbs
6 tablespoons butter, melted
8 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon peppermint extract
2 to 3 drops red food coloring (optional)
8 ounces whipped topping (like Cool Whip), thawed
1/2 cup crushed candy canes
1 cup whipped cream (for topping)
6 mini candy canes (optional, for garnish)
Instructions
1. Combine chocolate cookie crumbs and melted butter in a mixing bowl. Mix until well blended.
2. Press the mixture firmly into the bottom and sides of a 9-inch pie pan. Refrigerate for at least 30 minutes.
3. In a large bowl, beat softened cream cheese until smooth.
4. Add powdered sugar and peppermint extract. Beat until fluffy and well combined.
5. Stir in red food coloring if using, for a pink hue.
6. Gently fold in the whipped topping with a spatula until evenly incorporated.
7. Pour filling into the prepared crust and smooth the top.
8. Cover and refrigerate for at least 4 hours or overnight.
9. Before serving, top with whipped cream, crushed candy canes, and garnish with mini candy canes if desired.
Notes
Make sure cream cheese is fully softened to avoid lumps in the filling.
For a stronger peppermint taste, increase extract to 1 1/2 teaspoons.
Crust can be made with Oreo crumbs for extra chocolate flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 29g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: holiday dessert, no-bake pie, peppermint pie, Christmas pie