Description
This no-bake Candy Cane Pie, also known as Peppermint Pie, is a creamy peppermint-flavored dessert layered in a chocolate cookie crust. Perfectly festive with a pink swirl effect and crushed candy canes, this pie is a refreshing, make-ahead treat that captures the joy and flavors of the holiday season in every slice. Easy to prepare and customizable, it’s ideal for holiday parties, potlucks, or any winter gathering.
Ingredients
Scale
Main Ingredients
- 1 (6 oz) chocolate cookie crust (store-bought or homemade with crushed chocolate sandwich cookies and melted butter)
- 1 (8 oz) package cream cheese, softened
- ½ cup powdered sugar
- ½ 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, remove it from its packaging and place it on your serving plate. To make a homemade crust, crush chocolate sandwich cookies into fine crumbs, mix with melted butter until it has a wet sand consistency, and firmly press the mixture into the bottom and sides of a pie dish. 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: Add the powdered sugar and peppermint extract to the cream cheese. Mix thoroughly until fully combined and aromatic, about 1-2 minutes.
- Fold in Whipped Topping: Gently fold the thawed whipped topping into the cream cheese mixture using a spatula, retaining the airiness for a smooth, creamy texture, which will take approximately 1-2 minutes.
- Incorporate Candy Canes: Stir in the crushed candy canes or peppermint candies to add festive crunch and texture.
- Create Pink Swirl (Optional): Add a few drops of red food coloring and gently fold to create a pink marbled effect without overmixing.
- Assemble the Pie: Spoon the peppermint filling evenly into the prepared chocolate cookie crust and smooth the surface with a spatula.
- Chill the Pie: Refrigerate the assembled pie for at least 4 hours or preferably overnight to let it fully set and allow flavors to meld.
- Garnish and Serve: Before serving, optionally top the pie with whipped cream and sprinkle extra crushed candy canes for decoration. Slice and enjoy your festive peppermint dessert!
Notes
- Store the pie in an airtight container in the refrigerator for up to 5 days to maintain freshness.
- For longer storage, freeze the pie by wrapping tightly in plastic wrap and then aluminum foil; freeze up to 1 month.
- If using frozen pie, thaw overnight in the fridge or at room temperature for a couple of hours to prevent sogginess.
- Use softened cream cheese to ensure a smooth mixing process—cold cream cheese will be difficult to blend.
- Fold whipped topping gently to preserve lightness and fluffiness.
- Don’t skip the chilling step as it is essential for the pie to set properly.
- For dairy-free or vegan options, substitute cream cheese with vegan versions and use coconut-based whipped toppings.
- Add a few drops of vanilla extract for extra flavor or adjust powdered sugar to preference for sweetness.
- Enhance texture by adding chocolate shavings, mini chocolate chips, or a drizzle of hot fudge.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert, No-Bake
- Method: No-Cook
- Cuisine: American
Keywords: Candy Cane Pie, Christmas Dessert, No Bake Pie, Peppermint Pie, Holiday Dessert, Festive Treat
