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Candy Cane Pie Recipe

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4.3 from 14 reviews

This dreamy Candy Cane Pie is a festive favorite during the holiday season! Featuring a chocolate cookie crust, creamy peppermint filling, and crushed candy canes on top, it’s a no-bake dessert that’s perfect for winter parties and Christmas menus. Light, fluffy, and packed with cool peppermint flavor, this holiday treat is both beautiful and delicious, ideal for impressing guests or satisfying your sweet cravings during the holidays.

Ingredients

For the Crust

  • 24 chocolate sandwich cookies
  • 5 tablespoons unsalted butter, melted

For the Filling

  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1/2 teaspoon peppermint extract
  • 2–3 drops red food coloring
  • 1 1/2 cups heavy whipping cream
  • 1/2 cup crushed candy canes

For the Topping

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 2 tablespoons crushed candy canes

Instructions

  1. Make the Crust: Pulse the chocolate sandwich cookies in a food processor until fine crumbs form. Add the melted butter and mix until the texture resembles wet sand. Press the mixture firmly into the bottom and sides of a 9-inch pie or tart pan. Chill in the refrigerator for at least 30 minutes.
  2. Prepare the Filling: In a large bowl, beat the softened cream cheese until smooth and fluffy. Add the powdered sugar and continue mixing until well blended. Stir in the peppermint extract and red food coloring until the color is evenly distributed.
  3. Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture using slow, sweeping motions to keep the texture light and airy.
  4. Add the Candy Canes: Fold the crushed candy canes into the filling just before transferring it to the crust. Mix briefly to distribute evenly without deflating the whipped mixture.
  5. Assemble the Pie: Spoon the filling into the chilled crust and smooth the top with a spatula. Cover the pie and refrigerate for at least 4 hours, or overnight for best texture.
  6. Make the Topping: Just before serving, whip the remaining heavy cream with powdered sugar until stiff peaks form. Pipe or spoon the whipped cream onto the chilled pie. Sprinkle with additional crushed candy canes for garnish.
  7. Slice and Serve: For clean slices, dip a knife in hot water and wipe it dry between cuts. Serve the pie cold and store any leftovers covered in the refrigerator.

Notes

  • Use only peppermint extract, not mint or spearmint, to avoid a medicinal flavor.
  • Crushed candy canes will soften slightly in the filling over time but retain a pleasant texture.

Find it online: https://bitezly.com/candy-cane-pie-recipe/