Description
This No-Bake Candy Cane Pie is a festive holiday dessert with a creamy peppermint filling, a crunchy chocolate cookie crust, and a sprinkle of crushed candy canes. Easy to make, no oven required.
Ingredients
Scale
- 1 pre-made chocolate cookie crust
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon peppermint extract
- 1–2 drops red food coloring
- 8 ounces whipped topping (or homemade whipped cream)
- 1/2 cup crushed candy canes, divided
- Extra whipped cream for topping
Instructions
- Chill mixing bowl in the freezer for 10 minutes.
- In the chilled bowl, beat cream cheese and powdered sugar until smooth.
- Add peppermint extract and food coloring. Mix until evenly pink.
- Fold in whipped topping gently, then stir in half the crushed candy canes.
- Spoon the filling into the chocolate crust and smooth the top.
- Cover and refrigerate for at least 4 hours or overnight.
- Before serving, decorate with whipped cream and remaining crushed candy canes.
Notes
- Chill the pie overnight for best results and clean slices.
- Use clear peppermint extract to keep the color bright.
- Add more or less peppermint extract to suit your taste.
- Crushed peppermint candies can be used in place of candy canes.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg