Irresistible No-Bake Candy Cane Pie
This festive no-bake candy cane pie features a creamy peppermint filling folded with whipped topping and crunchy candy canes, all nestled in a rich chocolate cookie crust. It’s an easy, make-ahead holiday dessert perfect for Christmas gatherings.
Equipment
- Mixing bowl
- Electric mixer
- rubber spatula
- Measuring cups and spoons
- refrigerator
Ingredients
- 1 6 oz chocolate cookie crust
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 tsp peppermint extract
- 1 cup crushed candy canes or peppermint candies
- 8 oz whipped topping, thawed
- red food coloring (optional)
- extra crushed candy canes, for garnish
- whipped cream, for topping (optional)
Instructions
- If using a store-bought crust, set it aside. For a homemade crust, press crushed chocolate cookies mixed with melted butter into a pie dish and chill.
- In a large bowl, beat the softened cream cheese until smooth and fluffy.
- Add the powdered sugar and peppermint extract, mixing until fully combined.
- Gently fold in the whipped topping to keep the mixture light and airy.
- Stir in the crushed candy canes until evenly distributed.
- If desired, add a drop or two of red food coloring and gently swirl for a festive look.
- Spoon the filling into the prepared crust and smooth the top.
- Refrigerate for at least 4 hours, or overnight, until fully set.
- Garnish with whipped cream and extra crushed candy canes before slicing and serving.
Notes
Use room-temperature cream cheese for a smooth filling. Add peppermint extract gradually to control intensity. Chill overnight for the cleanest slices, and garnish just before serving for best texture.