Candy Cane Pie
This Candy Cane Pie is a creamy, minty, and chocolatey no-bake dessert that captures all the joy of the holiday season. With a buttery chocolate cookie crust, a fluffy peppermint cream filling, and a topping of whipped cream and crushed candy canes, every slice delivers the perfect balance of sweet and refreshing. It’s easy to make, festive to serve, and guaranteed to be the star of your dessert table.
Ingredients
- For the Crust:
- 24 chocolate sandwich cookies like Oreos, crushed
- 5 tablespoons melted butter
- For the Filling:
- 8 oz cream cheese softened
- ½ cup granulated sugar
- 1 teaspoon peppermint extract
- 2 cups whipped topping or whipped cream
- ½ cup crushed candy canes
- Optional: a few drops red food coloring for a peppermint swirl
- For the Topping:
- Whipped cream
- Crushed candy canes
- Chocolate curls or shavings optional
Instructions
- Step 1 – Prepare the Crust:
- Crush the cookies into fine crumbs and mix with melted butter until combined. Press firmly into the bottom and sides of a pie dish. Chill in the fridge while preparing the filling.
- Step 2 – Make the Filling:
- In a large bowl, beat cream cheese and sugar until smooth. Add peppermint extract and food coloring (if using). Gently fold in whipped topping and crushed candy canes until evenly combined.
- Step 3 – Assemble the Pie:
- Spread the filling evenly over the chilled crust. Smooth the top and refrigerate for at least 4 hours, or overnight, until set.
- Step 4 – Decorate and Serve:
- Before serving, top with whipped cream and sprinkle with crushed candy canes or chocolate curls. Slice and enjoy chilled.
Notes
- Chill completely before serving for clean slices.
- Use real peppermint extract — not mint extract — for authentic flavor.
- Crush candy canes finely to avoid a gritty texture.
- Make ahead: It tastes even better after a night in the fridge.