Candy Cane Pie
This Candy Cane Pie is the ultimate no-bake holiday dessert, featuring a light and airy peppermint filling nestled in a rich chocolate cookie crust. With its stunning pink swirls and crushed candy cane topping, it looks bakery-quality but comes together in just 20 minutes of prep. Make it ahead and let it chill while you enjoy the season.
Equipment
- Food processor or plastic bag and rolling pin
- 9-inch pie pan glass recommended
- Large mixing bowl
- Electric hand mixer or stand mixer
- Medium mixing bowl
- Rubber spatula
- Measuring cups and spoons
- Plastic wrap
Ingredients
For the Crust
- 24 chocolate sandwich cookies such as Oreos; about 2 cups crumbs
- 5 tablespoons butter 70g, melted
For the Filling
- 1 package cream cheese 8 oz / 225g, softened
- 1/4 cup granulated sugar 50g
- 2 cups heavy whipping cream 480ml, divided
- 1 teaspoon peppermint extract adjust to taste
- red food coloring gel preferred; 2-3 drops
- 1/2 cup candy canes crushed; about 6-8 canes
- 2 tablespoons powdered sugar 15g
For Serving (Optional)
- whipped cream for piping around edges
- chocolate fudge sauce for drizzling
- vanilla ice cream for serving on the side
- fresh mint leaves for garnish
Instructions
- Pulse chocolate sandwich cookies in a food processor until fine crumbs form, or crush in a sealed plastic bag with a rolling pin.
- Mix crumbs with melted butter until evenly moistened like wet sand, then press firmly into the bottom and up the sides of a 9-inch pie pan. Chill in the refrigerator.
- Beat softened cream cheese and granulated sugar on medium speed for 2 minutes until smooth. Add 1/2 cup heavy cream and beat 1 minute more until fluffy.
- In a separate bowl, whip remaining 1 1/2 cups heavy cream with powdered sugar and peppermint extract on high speed until stiff peaks form, about 3-4 minutes.
- Gently fold half the whipped cream into the cream cheese mixture, then fold in the remaining whipped cream until no white streaks remain.
- Transfer one-third of filling to a small bowl and stir in red food coloring until desired pink shade. Pour white filling into chilled crust and spread evenly.
- Drop spoonfuls of pink filling over white filling and swirl with a knife or skewer in figure-eight patterns. Do not over-swirl.
- Cover loosely with plastic wrap and refrigerate at least 4 hours or overnight until completely set. Garnish with crushed candy canes just before serving.
Notes
- Soften cream cheese properly: Leave at room temperature for at least an hour, or microwave in 10-second intervals until soft but not melted.
- Chill your mixing bowl: Place the bowl for whipping cream in the freezer for 15 minutes before using for faster, better results.
- Don't skip the chilling time: The pie needs at least 4 hours to set properly, but overnight is even better for flavor and texture.
- Crush candy canes in stages: Place in a plastic bag and tap gently with a rolling pin for varied sizes that add texture.
- Add garnish right before serving: Crushed candy canes will start to dissolve if added too early, so wait until ready to serve.
- Use gel food coloring: It creates more vibrant colors without adding extra liquid that can thin the filling.
- Taste as you go: Start with 1/2 teaspoon of peppermint extract and add more if needed, as extract strength varies by brand.
- Storage: Cover tightly and refrigerate up to 4 days. Freeze individual slices wrapped in plastic for up to 2 months; thaw overnight in refrigerator.
- Make-ahead: Prepare up to 2 days in advance, keeping covered in refrigerator. Add candy cane topping just before serving.
- Variations: Use dark chocolate cookies for a less sweet crust, fold in mini chocolate chips for mint chocolate chip, or add 2 tablespoons peppermint schnapps for an adults-only version.
Nutrition
Serving: 1SliceCalories: 420kcalCarbohydrates: 31gProtein: 4gFat: 32gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 95mgSodium: 285mgPotassium: 120mgFiber: 1gSugar: 22gVitamin A: 20IUCalcium: 6mgIron: 6mg
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