Description
A festive and creamy no-bake pie with a peppermint candy cane crust and a fluffy whipped filling, perfect for holiday celebrations.
Ingredients
- 1 1/2 cups crushed candy canes (about 20 candy canes)
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon peppermint extract
- 1 cup heavy whipping cream, chilled
- Red food coloring (optional)
- Additional crushed candy canes for garnish
Instructions
- In a medium bowl, mix crushed candy canes, granulated sugar, and melted butter until combined. Press firmly into a 9-inch pie dish to form the crust. Chill in the refrigerator for 30 minutes.
- In a large bowl, beat softened cream cheese, powdered sugar, and peppermint extract until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Add a few drops of red food coloring if desired for a pink swirl.
- Spoon the filling into the chilled crust and spread evenly. Garnish with additional crushed candy canes on top.
- Refrigerate the pie for at least 4 hours or overnight until set before serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Dessert
- Cuisine: American