Description
This no-bake candy cane pie is a dreamy combination of creamy peppermint filling, crunchy cookie crust, and crushed candy canes for a festive holiday treat. It’s easy to make and perfect for Christmas celebrations!
Ingredients
Units
Scale
For the Crust:
- 1 1/2 cups chocolate cookie crumbs (such as Oreo, finely crushed)
- 1/4 cup unsalted butter, melted
For the Filling:
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1/4 cup crushed candy canes (plus extra for garnish)
- 1 tsp peppermint extract
- 2 cups whipped topping (like Cool Whip)
For the Topping:
- 1/2 cup whipped topping (additional, for garnish)
- Crushed candy canes or peppermint pieces
Instructions
- Prepare the Crust:
- In a medium bowl, mix the chocolate cookie crumbs and melted butter until evenly combined.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Chill in the refrigerator for 10-15 minutes to set.
- Make the Filling:
- In a large mixing bowl, beat the cream cheese and powdered sugar together until smooth and creamy.
- Stir in the peppermint extract and crushed candy canes. Fold in the whipped topping until fully incorporated.
- Assemble the Pie:
- Spoon the filling into the chilled crust and smooth the top with a spatula.
- Decorate the Pie:
- Spread or pipe additional whipped topping over the top of the pie. Sprinkle with crushed candy canes or peppermint pieces for a festive finish.
- Chill and Serve:
- Refrigerate the pie for at least 2 hours, or until fully set. Slice and serve chilled.
Notes
- For an extra chocolatey twist, drizzle melted chocolate or chocolate syrup over the pie before serving.
- Store leftovers in the refrigerator for up to 3 days.