Description
This No-Bake Candy Cane Pie is the perfect holiday dessert, offering a refreshing peppermint and chocolate flavor combination. With a crunchy chocolate cookie crust, creamy peppermint-infused filling, and a festive garnish of whipped cream, candy canes, and chocolate shavings, this easy dessert requires no baking. It’s ideal for busy holiday kitchens, and it chills in the fridge, making it a convenient make-ahead treat for your Christmas gatherings.
Ingredients
- For the Crust:
- 1 1/2 cups crushed chocolate sandwich cookies (like Oreos)
- 1/4 cup unsalted butter, melted
- For the Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon peppermint extract
- 2 cups whipped topping (like Cool Whip), thawed
- 1/2 cup crushed candy canes
- For Garnish (Optional):
- Whipped cream
- Extra crushed candy canes
- Chocolate shavings
Instructions
- Make the Crust: Mix crushed cookies with melted butter in a bowl. Press the mixture into a 9-inch pie pan and refrigerate.
- Prepare the Filling: Beat softened cream cheese and powdered sugar until smooth. Add peppermint extract and mix well.
- Incorporate Whipped Topping: Gently fold in the whipped topping until fully combined, then fold in crushed candy canes.
- Assemble the Pie: Pour the filling into the chilled crust and smooth the top with a spatula.
- Chill: Refrigerate the pie for at least 4 hours or until firm.
- Garnish and Serve: Before serving, top with whipped cream, extra crushed candy canes, and chocolate shavings if desired.
Notes
- For a stronger peppermint flavor, increase the peppermint extract to 1 1/2 teaspoons.
- Use a pre-made crust for convenience or a graham cracker crust for a milder flavor.
- To make it dairy-free, substitute dairy-free cream cheese and coconut whipped topping.
- For mini pies, use a muffin tin with cupcake liners.
- Prep Time: 15 minutes
- Chill Time: 4 hours
- Category: Dessert, Holiday Treat
- Method: No-Bake
- Cuisine: American
