Candy Cane Pie
This candy cane pie is a festive, creamy, and refreshing holiday dessert made with peppermint, cream cheese, and a buttery crust. Easy to prepare and perfect for Christmas gatherings, it’s a no-bake treat everyone will love.
Ingredients
- For the Crust:
- 1 pre-made graham cracker crust or Oreo crust
- For the Filling:
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon peppermint extract
- 1½ cups whipped topping or whipped cream
- ½ cup crushed candy canes
- Optional Toppings:
- Extra whipped cream
- Crushed candy canes
- Chocolate drizzle
Instructions
- In a large bowl, beat softened cream cheese until smooth.
- Add powdered sugar and peppermint extract, mixing until creamy.
- Gently fold in whipped topping until light and fluffy.
- Stir in crushed candy canes.
- Spoon the mixture into the crust and smooth the top.
- Refrigerate for 3–4 hours or until set.
- Garnish with whipped cream, crushed candy canes, or chocolate drizzle before serving.
Notes
- Use fully softened cream cheese to avoid lumps.
- Do not overmix after adding whipped topping to keep texture light.
- Crush candy canes finely for even flavor distribution.
- Chill thoroughly to ensure the pie sets properly.
- Adjust peppermint extract carefully—it can be strong.