Description
This festive Candy Cane Pie is a creamy and refreshing dessert perfect for the holiday season. Featuring a crushed chocolate cookie crust combined with a smooth peppermint-flavored cream cheese filling, topped with whipped cream and bits of crunchy candy canes, this no-bake pie is both visually stunning and delicious.
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 and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom and up the sides of a 9-inch pie plate to form an even crust. Place the crust in the refrigerator to chill while you prepare the filling.
- Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and continue beating until well combined. Gradually add the milk and peppermint extract, mixing until the filling is smooth and fluffy.
- Incorporate whipped cream: Gently fold the whipped cream into the cream cheese mixture to maintain a light and airy texture. Be careful not to overmix to keep the filling fluffy.
- Assemble the pie: Pour the filling into the prepared crust, spreading it out evenly to cover the entire surface.
- Add the topping: Sprinkle the crushed candy canes evenly over the top of the pie for a festive crunch and peppermint flavor.
- Chill the pie: Refrigerate the pie for at least 4 hours, or until firm and set, allowing the flavors to meld and the filling to solidify.
- Serve: Once chilled and set, slice and serve the candy cane pie chilled for best taste and texture.
Notes
- For a stronger peppermint flavor, you can increase the peppermint extract to 1 1/2 teaspoons.
- Use homemade whipped cream or store-bought, just ensure it’s fully whipped before folding in.
- The pie crust can be made ahead and stored in the refrigerator for up to 2 days before assembling.
- For a gluten-free version, substitute the chocolate sandwich cookies with gluten-free chocolate cookies.
- If you prefer a less sweet pie, reduce the powdered sugar slightly to suit your taste.
