Description
This No-Bake Candy Cane Pie is a festive holiday dessert with a creamy peppermint filling, a crunchy chocolate cookie crust, and a sprinkle of crushed candy canes. Easy to make, no oven required.
Ingredients
Scale
- 1 pre-made chocolate cookie crust
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon peppermint extract
- 1–2 drops red food coloring
- 8 ounces whipped topping (or homemade whipped cream)
- 1/2 cup crushed candy canes, divided
- Extra whipped cream for topping
Instructions
- Chill mixing bowl in the freezer for 10 minutes.
- In the chilled bowl, beat cream cheese and powdered sugar until smooth.
- Add peppermint extract and food coloring. Mix until evenly pink.
- Fold in whipped topping gently, then stir in half the crushed candy canes.
- Spoon the filling into the chocolate crust and smooth the top.
- Cover and refrigerate for at least 4 hours or overnight.
- Before serving, decorate with whipped cream and remaining crushed candy canes.
Notes
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Bake Candy Cane Pie