Description
This Candy Cane Pie is a refreshing and festive holiday treat! With a creamy peppermint filling, a crunchy chocolate cookie crust, and a sprinkle of crushed candy canes, it’s the perfect no-bake dessert for the holiday season.
Ingredients
Scale
- 1 1/2 cups crushed chocolate sandwich cookies
- 1/4 cup melted butter
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1/4 cup milk
- 1 tsp peppermint extract
- 1 1/2 cups whipped cream
- 1/2 cup crushed candy canes
Instructions
- Prepare the Crust:
In a medium bowl, combine the crushed cookies and melted butter. Press the mixture into the bottom of a 9-inch pie dish to form the crust. - Make the Filling:
In a separate bowl, beat the cream cheese until smooth. Add the powdered sugar, milk, and peppermint extract, and mix until fully incorporated. - Add Whipped Cream and Candy Canes:
Gently fold in the whipped cream and crushed candy canes until well combined. - Assemble the Pie:
Spread the peppermint mixture over the prepared cookie crust. - Chill:
Refrigerate the pie for at least 4 hours to allow it to set.
Notes
- For an extra festive touch, you can garnish with additional crushed candy canes or a few whole candy canes on top.
- Make ahead: This pie can be made the night before and refrigerated overnight.
- Prep Time: 20 minutes
- Cook Time: 0 minutes