Description
This Candy Cane Pie is a festive, refreshing dessert perfect for holiday celebrations. Combining a crunchy chocolate cookie crust with a creamy peppermint-flavored filling and topped with whipped cream and crushed candy canes, this no-bake pie delivers a delightful mix of textures and flavors that capture the spirit of the season.
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: Mix the crushed chocolate sandwich cookies with the melted butter until well combined. Press the mixture evenly into the bottom and up the sides of a 9-inch pie plate. Refrigerate the crust to set while preparing the filling.
- Make the filling: In a large bowl, beat the softened cream cheese with powdered sugar until smooth and creamy. Gradually add milk and peppermint extract, mixing well to combine. Gently fold in the whipped cream until the filling is light and fluffy.
- Assemble the pie: Pour the filling into the chilled crust, smoothing the top with a spatula. Refrigerate the pie for at least 4 hours or until firm.
- Add topping: Just before serving, sprinkle the crushed candy canes evenly over the top of the pie for a festive crunch and peppermint flavor.
Notes
- For best results, use softened cream cheese to avoid lumps in the filling.
- Allow the pie to chill for the full 4 hours to ensure it sets properly.
- Crushing candy canes finely will make the topping easier to eat and prevent large hard chunks.
- This pie is best served cold and stored in the refrigerator.
- You can substitute peppermint extract with vanilla extract for a milder flavor.
