Description

This no-bake Candy Cane Pie, also known as Peppermint Pie, is a creamy, festive dessert with a rich chocolate cookie crust and a peppermint-infused cream cheese filling. It features a light whipped topping, crushed candy canes for crunch, and an optional pink swirl from red food coloring, making it a vibrant centerpiece perfect for holiday celebrations. Easy to make with minimal prep, it’s ideal for both beginner and experienced bakers looking for a refreshing and crowd-pleasing seasonal treat.

Ingredients

Scale

Main Ingredients

1 (6 oz) chocolate cookie crust (store-bought or homemade)
8 oz cream cheese, softened
1/2 cup powdered sugar
1/2 tsp peppermint extract
1 cup crushed candy canes or peppermint candies
1 (8 oz) container whipped topping (like Cool Whip), thawed
Red food coloring (optional, for pink swirl effect)
Additional crushed candy canes for garnish
Whipped cream for topping (optional)

Instructions

Prepare the Crust: If using a store-bought chocolate cookie crust, simply place it on your serving plate. For a homemade crust, crush chocolate sandwich cookies finely, mix with melted butter until resembling wet sand, then press firmly into a pie dish covering the bottom and sides evenly. Chill the crust while preparing the filling.
Beat the Cream Cheese: In a large mixing bowl, use an electric mixer to beat the softened cream cheese on medium speed until smooth and fluffy, about 2-3 minutes.
Add Sweetness and Flavor: Mix in the powdered sugar and peppermint extract until fully combined, about 1-2 minutes.
Fold in the Whipped Topping: Gently fold the thawed whipped topping into the cream cheese mixture using a spatula, maintaining airiness and achieving a smooth, creamy texture.
Incorporate Candy Canes and Color: Stir in the crushed candy canes for texture and festive flair. If desired, add a few drops of red food coloring and gently swirl for a pink marbled effect without overmixing.
Assemble the Pie: Spoon the peppermint filling into the chilled chocolate cookie crust, smoothing the top with a spatula.
Chill the Pie: Refrigerate the assembled pie for at least 4 hours or overnight to allow it to set firmly and flavors to meld.
Garnish and Serve: Before serving, top the pie with a dollop of whipped cream and sprinkle additional crushed candy canes. Slice and enjoy the creamy, crunchy peppermint delight.

Notes

Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 1 month.
For a dairy-free version, substitute vegan cream cheese and coconut-based whipped topping.
Add chocolate shavings or a drizzle of hot fudge for extra indulgence.
Ensure cream cheese is softened to achieve a smooth mixture.
Fold whipped topping gently to maintain its fluffy texture.
Don’t skip chilling time; it’s essential for proper setting.
Optional: Add vanilla extract drops for enhanced flavor or adjust sugar level to taste.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: American

Keywords: Candy Cane Pie, Christmas Dessert, No Bake Pie, Peppermint Pie