Irresistibly Delicious Candy Cane Pie aka Peppermint Pie
This no-bake Candy Cane Pie is a creamy, peppermint dream layered in a chocolate cookie crust. Perfectly festive with its pink swirl and crushed candy canes, it’s a refreshing, make-ahead dessert that captures the joy of the holidays in every slice!
Equipment
- Mixing Bowl
- Electric Mixer
- Spatula
- 9-inch Pie Dish
- Refrigerator
Ingredients
Main Ingredients
- 1 6 oz chocolate cookie crust store-bought or homemade
- 8 oz cream cheese softened
- ½ cup powdered sugar
- ½ tsp peppermint extract
- 1 cup crushed candy canes or peppermint candies
- 8 oz whipped topping thawed (like Cool Whip)
- red food coloring optional for pink swirl
- additional crushed candy canes for garnish
- whipped cream for topping (optional)
Instructions
- If making a homemade crust, crush chocolate cookies, mix with melted butter, and press into a pie dish. Chill while preparing the filling.
- In a large bowl, beat softened cream cheese until smooth and fluffy.
- Add powdered sugar and peppermint extract. Mix until combined.
- Fold in the whipped topping gently until smooth and airy.
- Stir in crushed candy canes, then add a few drops of red food coloring and lightly swirl for a pink marbled look.
- Spread filling evenly into the prepared chocolate crust.
- Refrigerate for at least 4 hours or overnight until firm.
- Before serving, top with whipped cream and sprinkle extra crushed candy canes.
Notes
Store in an airtight container in the fridge for up to 5 days or freeze up to 1 month. For a dairy-free version, use vegan cream cheese and coconut whipped topping. Add chocolate shavings or a drizzle of hot fudge for extra indulgence!