Description
This Candy Cane Pie is a festive no-bake dessert featuring a chocolate cookie crust and a creamy peppermint-flavored filling, topped with whipped cream and crushed candy canes for a perfect holiday treat.
Ingredients
Scale
Crust
- 1 1/2 cups crushed chocolate sandwich cookies
- 1/4 cup melted butter
Filling
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1/4 cup milk
- 1 tsp peppermint extract
- 1 1/2 cups whipped cream
Topping
- 1/2 cup crushed candy canes
Instructions
- Prepare the crust: In a medium bowl, combine the crushed chocolate sandwich cookies with the melted butter until the mixture resembles wet sand. Press it firmly and evenly into the bottom and up the sides of a 9-inch pie plate to form the crust. Refrigerate the crust to set while preparing the filling.
- Make the filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and continue to mix until fully incorporated and creamy. Slowly mix in the milk and peppermint extract until the filling is smooth.
- Fold in whipped cream: Gently fold the 1 1/2 cups whipped cream into the cream cheese mixture to lighten the filling and add fluffiness.
- Assemble the pie: Pour the filling into the prepared crust, spreading it evenly. Smooth the top with a spatula.
- Add topping and chill: Sprinkle the 1/2 cup crushed candy canes evenly over the top of the pie. Refrigerate the pie for at least 2 hours or until firm before serving.
Notes
- This pie is best served chilled and should be kept refrigerated until ready to serve.
- For a dairy-free version, substitute cream cheese and whipped cream with suitable plant-based alternatives.
- Use full-fat cream cheese for the creamiest texture.
- Crushing the candy canes finely helps to avoid large chunks when eating.
- Can be prepared a day in advance for convenience.
