Candy Cane Pie
Looking for a festive, no-bake holiday dessert that’s as beautiful as it is delicious? This Candy Cane Pie is the perfect blend of creamy peppermint filling, chocolatey crust, and crunchy candy topping. It's a show-stopping treat ideal for quick holiday breakfasts, easy dessert ideas, and wintertime snack tables. Whether you're planning dinner ideas or holiday food ideas, this easy recipe will impress every guest.
Ingredients
- 1 9- inch chocolate cookie crust
- 8 oz cream cheese softened
- 1/2 cup powdered sugar
- 1/2 tsp peppermint extract
- 8 oz whipped topping like Cool Whip, thawed
- 1/4 cup crushed candy canes plus extra for topping
- 2 –3 drops red or pink food coloring optional
Instructions
- 1. If using a pre-made crust, set it aside. For homemade, combine crushed chocolate cookies with melted butter and press into a pie dish. Chill while preparing the filling.
- 2. In a mixing bowl, beat cream cheese until smooth. Add powdered sugar and peppermint extract; beat again until creamy.
- 3. Gently fold in the whipped topping until fully combined. Add food coloring and mix until evenly colored.
- 4. Stir in most of the crushed candy canes, reserving some for topping.
- 5. Spread the filling evenly into the prepared crust and smooth the top.
- 6. Sprinkle remaining crushed candy canes and decorate if desired.
- 7. Cover and refrigerate for at least 4 hours or overnight until set.
- 8. Slice and serve chilled.
Notes
Let cream cheese soften before mixing to ensure a smooth filling.
Add candy cane topping right before serving to keep the crunch.
Use an Oreo crust for a richer chocolate flavor.
Nutrition
Serving: 1sliceCalories: 380kcalCarbohydrates: 42gProtein: 3gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 8gCholesterol: 45mgSodium: 200mgFiber: 1gSugar: 28g
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