Description
This Candy Cane Pie is the ultimate no-bake holiday dessert. With a creamy peppermint filling, crushed candy canes, and a rich chocolate cookie crust, it’s festive, easy, and perfect for Christmas or winter gatherings. Ideal for fans of peppermint bark or minty desserts!
Ingredients
1 9-inch chocolate cookie crust
8 oz cream cheese, softened
1 can (14 oz) sweetened condensed milk
1/2 teaspoon peppermint extract
1 tub (8 oz) whipped topping, thawed
1/2 cup crushed candy canes
2–3 drops pink food coloring (optional)
Instructions
1. Press the chocolate cookie crust into a 9-inch pie pan and chill while preparing the filling.
2. In a mixing bowl, beat softened cream cheese until smooth.
3. Add sweetened condensed milk and peppermint extract; mix until fully combined.
4. Gently fold in the whipped topping.
5. Stir in crushed candy canes and food coloring if using.
6. Pour filling into crust and spread evenly.
7. Chill the pie for at least 4 hours or overnight until set.
8. Garnish with additional whipped topping and candy cane pieces before serving.
Notes
Chill the pie overnight for the best texture and sliceability.
Add more crushed candy canes on top right before serving for extra crunch.
You can freeze the pie for up to a month—just thaw before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 345
- Sugar: 28g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg