Candy Cane Pie (Printable)
No-bake peppermint pie with chocolate cookie crust, fluffy cream cheese filling and crushed candy cane topping.
# What You'll Need:
→ Crust
01 - 1 1/2 cups chocolate cookie crumbs (such as Oreos, finely crushed)
02 - 1/4 cup unsalted butter, melted
→ Filling
03 - 1 1/2 cups cold heavy whipping cream
04 - 8 ounces cream cheese, softened
05 - 1 cup powdered sugar
06 - 1/2 teaspoon vanilla extract
07 - 1 teaspoon peppermint extract
08 - 1 1/2 cups mini marshmallows
09 - 1/3 cup crushed candy canes, plus extra for topping
10 - Red food coloring, optional
→ Topping
11 - 1 cup whipped cream
12 - Additional crushed candy canes or peppermint candies
# How To Make:
01 - Combine chocolate cookie crumbs with melted butter in a medium bowl and mix thoroughly. Press the mixture evenly and firmly into the base and sides of a 9-inch pie dish. Transfer to the refrigerator to chill while assembling the filling.
02 - In a large mixing bowl, beat the heavy whipping cream with an electric mixer until stiff peaks form. Set the whipped cream aside.
03 - In a separate bowl, beat softened cream cheese with powdered sugar, vanilla extract, and peppermint extract until completely smooth and creamy.
04 - Gently fold the whipped cream into the cream cheese mixture along with mini marshmallows and crushed candy canes. If desired, swirl in a few drops of red food coloring to achieve a light pink color.
05 - Spread the filling evenly over the chilled crust, smoothing the surface with a spatula. Cover the pie and refrigerate for at least 4 hours or until fully set.
06 - Just before serving, top the pie with whipped cream and garnish generously with additional crushed candy canes or peppermint candies for extra crunch.
# Expert Tips:
01 -
- If you’re looking for an effortless showstopper, this pie is the secret shortcut to holiday cheer.
- The contrast of crisp candy canes and cloudlike filling is what makes it a nonnegotiable centerpiece every December.
02 -
- Once, I covered the pie while it was still warm and the topping turned into a sticky mess—always cool it before topping.
- I discovered that pressing the crust up the sides is key to keeping the filling in place after slicing.
03 -
- Swipe a warm knife through hot water and wipe it clean between slices—it makes for the prettiest pieces every time.
- A drop of extra vanilla in the whipped cream topping takes the flavor from good to irresistible.