Description
Candy Cane Pie is a no-bake peppermint dessert with a creamy, fluffy filling in a chocolate cookie crust, topped with crushed candy canes and whipped topping. Perfect for the holidays, this easy Christmas pie recipe delivers festive flavor with minimal effort.
Ingredients
1 9-inch chocolate cookie crust
8 oz cream cheese, softened
1 cup powdered sugar
½ tsp peppermint extract
2 drops red food coloring (optional)
8 oz whipped topping (like Cool Whip), thawed
½ cup crushed candy canes, divided
Instructions
1. Press the chocolate cookie crust into a pie dish and chill it in the fridge while preparing the filling.
2. In a mixing bowl, beat the softened cream cheese until smooth.
3. Add powdered sugar and peppermint extract, mixing until fully incorporated. Add red food coloring if using.
4. Fold in the whipped topping gently until the mixture is smooth and airy.
5. Add half of the crushed candy canes and fold them into the mixture.
6. Spoon the filling into the prepared crust and smooth out the top.
7. Chill the pie in the refrigerator for at least 4 hours, preferably overnight.
8. Just before serving, top with additional whipped topping and sprinkle with remaining crushed candy canes.
Notes
This pie is best served cold and can be made up to 2 days in advance.
Use gel food coloring for a brighter pink color without thinning the filling.
Crush candy canes just before using to keep them crisp and fresh.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 26g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg