Candy Cane Pie (Printer-Friendly)
No-bake peppermint cream in a chocolate cookie crust, topped with whipped cream and crushed candy canes.
# 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 heavy whipping cream, cold
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 It:
01 - Combine chocolate cookie crumbs and melted butter in a medium bowl until fully coated. Press mixture firmly into a 9-inch pie dish to form an even base. Refrigerate while preparing filling.
02 - Beat cold heavy whipping cream in a large bowl using an electric mixer until stiff peaks form. Set aside.
03 - In a separate bowl, blend softened cream cheese with powdered sugar, vanilla extract, and peppermint extract until smooth and creamy.
04 - Gently fold whipped cream, mini marshmallows, and 1/3 cup crushed candy canes into the cream cheese mixture. If a pink hue is desired, fold in drops of red food coloring carefully.
05 - Transfer filling into the prepared crust. Smooth the surface evenly with a spatula.
06 - Cover the pie and chill in the refrigerator for at least 4 hours or until fully set.
07 - Just before serving, top with whipped cream and a generous sprinkle of additional crushed candy canes or peppermint candies.
# Helpful Hints:
01 -
- This is a no-bake wonder, so the oven can rest while the pie chills into perfection.
- The combo of tangy cream cheese and cool peppermint is secretly addictive—I never have leftovers.
02 -
- Once, I rushed and mixed the butter in while still piping hot—it made my crust patchy, so let it cool a bit first.
- Crushing candy canes by hand (in a zip bag with a rolling pin) leaves satisfying big and small pieces—so much prettier and crunchier than pre-crushed.
03 -
- Never skip chilling even if you’re in a hurry—the set is what makes every bite so airy.
- Use a hand mixer for the cream and a sturdy spatula for folding; too much beating at the end deflates the filling.