Description
This festive Candy Cane Pie is a delightful no-bake dessert featuring a chocolate cookie crust filled with a creamy peppermint-flavored filling, topped with whipped cream and crushed candy canes for a perfect holiday treat.
Ingredients
Scale
Crust
- 1 1/2 cups crushed chocolate sandwich cookies
- 1/4 cup melted butter
Filling
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1/4 cup milk
- 1 tsp peppermint extract
- 1 1/2 cups whipped cream
Topping
- 1/2 cup crushed candy canes
Instructions
- Prepare the crust: In a mixing bowl, combine the crushed chocolate sandwich cookies with melted butter. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form an even crust. Place the crust in the refrigerator to set while preparing the filling.
- Make the filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and continue beating until well combined and creamy. Mix in the milk and peppermint extract until fully incorporated.
- Fold in whipped cream: Gently fold the whipped cream into the cream cheese mixture, being careful to maintain a light and airy texture.
- Assemble the pie: Pour the filling into the prepared crust and spread evenly. Refrigerate the pie for at least 4 hours or until set.
- Add topping: Just before serving, sprinkle the crushed candy canes evenly over the top of the pie for a festive finish.
Notes
- For best results, ensure the cream cheese is fully softened before mixing to avoid lumps.
- You can substitute crushed peppermint candies if candy canes are not available.
- Keep the pie refrigerated until serving to maintain its shape and texture.
- This pie is a great make-ahead dessert for holiday gatherings.
