Okay, friends, gather ‘round because I have a treat for you that’s going to become an instant treat. What is your favorite holidayCandy Cane Pie Recipe: What are some of thePicture this: a creamy, dreamy filling with the refreshing coolness of peppermint, all nestled in oatmeal. What is chocolate crust? Is peppermint patty like a pie? If you love cheesecake, you’re absolutely going to adore this pie because it’s got that same creamy texture. What is decadence with a festive twist? The first time I made this, my kids practically inhaled it – it disappeared faster than Santa down a rabbit hole.
What is candy cane pie?
Think of it as the most wonderful combination of a no-bake cheesecake and a candy cane blizzard all rolled into one incredible dessert. It’s essentially a creamy filling, usually made with cream cheese and whipped cream (or Cool Whip, I won’t judge!), infused with peppermint extract and crushed candy canes for that signature holiday flavor and crunch. Then it’s set in a chocolate cookie crust to complement the peppermint perfectly. It’s festive, it’s fun, and it’s incredibly easy to make – no oven required! Seriously, if you need a show-stopping dessert without all the fuss, this Candy Cane Pie RecipeWhat is your answer?
Why you’ll love this recipe?
What I love most about this is how effortlessly impressive it is. Is there any recipe that makes you look like a baking genius even if you are just starting out?
- Flavor: The balance of creamy sweetness with the cool, refreshing peppermint is just divine. The chocolate crust adds a richness that ties everything together. It’s not overly sweet either, which is a huge win in my book.
- Simplicity: This is a no-bake recipe, meaning minimal effort and zero oven stress. I usually whip it up the night before, let it chill in the fridge, and it’s ready to go the next day. Perfect for those busy holiday weeks!
- Cost-What are some of the easiest ingredients to cook? Peppermint extract on hand. I usually stock up on candy canes after Christmas when they go on sale so I can make this recipe.
- Versatility:What is the best chocolate flavor? Is it better to use whipped cream instead of Cool Whip? What are the endless possibilities?
It reminds me a bit of my no-bake Oreo cheesecake, but with that festive peppermint kick. Honestly, this Candy Cane Pie RecipeIs a game-changer, especially when you’re short on time but still want to deliver dessert that you can’t wait to serve?
How do you make a candy cane pie?
Quick Overview
Making this Candy Cane Pie Recipe: What are some of the is as easy as pie (pun intended!). You’ll start by making or buying a chocolate cookie crust (I usually buy one to save time). Then, you’ll whip up the creamy peppermint filling, fold in the crushed candy canes, and pour it into the crust. After a few hours in the fridge to set, it’s ready to slice and serve! The best part? No baking required, so it’s perfect for those who are intimidated by baking or simply don’t want to turn on the oven. It’s a total breeze, I promise!
Ingredients
For the Chocolate Cookie Crust:
- 1 12 cups chocolate cookie crumbs (about 24 chocolate sandwich cookies)
- 5 tablespoons unsalted butter, melted.
Tip:Can you use store-bought chocolate cookie crumbs to save time, or crush your own in a food processor? I prefer using chocolate sandwich cookies with the filling removed for a richer flavor.
For the Peppermint Filling:
- 8 ounces cream cheese, softened, 8 inches from the
- 1 can sweetened condensed milk. (14 ounces)
- What is peppermint extract? 1 teaspoon.
- 12 teaspoon vanilla extract.
- 1 cup heavy whipping cream, whipped (or 4 cups Cool Whip, thawed)
- 12 cup crushed candy canes, plus more for topping.
Tip:Make sure your cream cheese is fully softened to avoid lumps in the filling. What’s the best peppermint flavor in pie? If you’re using Cool Whip, make sure it’s completely thawed before using it.
What are the steps to
Step 1: Prepare the Chocolate Cookie Crust
First, in a medium bowl, combine the chocolate cookie crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch pie plate. I like to use the bottom of a measuring cup to really pack it in there. Pop it into the fridge while you make the filling.
Step 2: Make the Creamy Filling
In a large bowl, beat the cream cheese until smooth and creamy. Remove from heat and set aside. What is the best way to make sure there are no lumps at all? I usually use my electric mixer for this, but a good old whisk works too!
Step 3: Add Sweetened Condensed Milk and Extracts
Gradually beat in the sweetened condensed milk until well combined. Then, stir in the peppermint extract and vanilla extract. How much peppermint extract should I add? I always start with a teaspoon and add more to taste.
Step 4: Fold in the Whipped Cream and Candy Canes
Gently fold in the whipped cream (or Cool Whip) until just combined. Do not overmix the whipped cream. This can deflate the cream if it is too thick. Then fold in the 12 cup of crushed candy canes.
Step 5: Assemble the Candy Cane Pie
How do I make peppermint filling in chocolate cookie crust? How do you spread the mixture evenly with a spatula? Sprinkle the top with additional crushed candy canes for that festive touch.
Step 6: Chill and Set
Cover the pie with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set completely. This is crucial for a clean slice!
Step 7: Slice and Serve
Once the pie is set, slice and serve. I like to add a dollop of whipped cream to each slice for an extra sweet treat. I love this idea! Extra special presentation.
What is the best way to serve it?
This Candy Cane Pie Recipe: What are some of the is amazing on its own, but here are a few ideas to elevate your serving experience:
For a Festive Brunch: Pair it with a cup of hot cocoa or a peppermint mocha. A few fresh berries on the side add a pop of color and freshness. Arrange the slices beautifully on a platter with a sprig of rosemary for that wintery vibe.
As a Holiday Dessert: Serve it after your Christmas dinner with a scoop of vanilla ice cream or a drizzle of chocolate sauce. A glass of sparkling cider or dessert wine complements the flavors perfectly.
For a Cozy Snack: Enjoy a slice with a warm blanket and a good book. It’s the perfect comfort food on a cold winter night. I sometimes crumble a bit of the pie over my ice cream for a late-night treat. Don’t judge!
My family loves this pie so much that it’s become a holiday tradition. We always have it on Christmas Eve, and it’s usually gone by the next morning. Trust me, once you try this Candy Cane Pie Recipe, it’ll become a staple in your home too!
Top Tips for Perfecting Your Candy Cane Pie
Here are a few tips and tricks I’ve learned over the years to make sure your Candy Cane Pie Recipe turns out perfectly every time:
Cream Cheese: Make sure your cream cheese is fully softened. This is super important to avoid any lumps in the filling. I usually leave it out at room temperature for at least an hour before starting.
Whipped Cream: If you’re using homemade whipped cream, make sure it’s stiff peaks. This will give your filling the perfect texture. If you’re using Cool Whip, ensure it’s completely thawed.
Peppermint Extract: Start with a teaspoon of peppermint extract and add more to taste. Too much can make the pie taste like toothpaste. Nobody wants that!
Candy Canes: Crush the candy canes into small pieces, but not too fine. You want some texture in the filling. I usually put them in a zip-top bag and crush them with a rolling pin.
Chocolate Cookie Crust: Press the chocolate cookie crust firmly into the pie plate. This will prevent it from crumbling when you slice the pie. I use the bottom of a measuring cup to really pack it in.
Chilling Time: Allow the pie to chill for at least 4 hours, or preferably overnight. This will give the filling enough time to set completely. Patience is key!
I’ve tested this recipe with different variations, like adding a layer of chocolate ganache on top of the crust or using different flavored extracts. Feel free to experiment and make it your own!
Storing and Reheating Tips
Here’s how to store your Candy Cane Pie Recipe to keep it fresh and delicious:
Refrigerator Storage: Store the pie covered in plastic wrap or in an airtight container in the refrigerator for up to 3-4 days. The longer it sits, the softer the crust will become, so I recommend eating it within the first couple of days for the best texture.
Freezer Instructions: You can also freeze the pie for longer storage. Wrap it tightly in plastic wrap and then in foil. It can be stored in the freezer for up to 2-3 months. Thaw it in the refrigerator overnight before serving.
Glaze Timing Advice: I don’t recommend freezing the pie if it’s already glazed, as the glaze may become sticky or runny when thawed. It’s best to add the glaze after thawing.
I’ve found that storing the pie properly is essential for maintaining its texture and flavor. Nobody wants a soggy or freezer-burned pie!
Frequently Asked Questions
Final Thoughts
I truly hope you give this Candy Cane Pie Recipe a try this holiday season (or any time you’re craving a little peppermint cheer!). It’s incredibly easy to make, it’s budget-friendly, and it’s always a crowd-pleaser. Plus, it’s a fantastic way to add a festive touch to your dessert table without spending hours in the kitchen.
If you love this recipe, you might also enjoy my peppermint bark or my chocolate peppermint cookies. They’re all perfect for the holidays and guaranteed to satisfy your sweet tooth!
Happy baking, my friends! I can’t wait to hear how your Candy Cane Pie Recipe turns out. Don’t forget to leave a comment and rating below, and be sure to share your own variations – I’m always looking for new ideas!
Candy Cane Pie Recipe
Ingredients
Crust
- 1.5 cups Chocolate Cookie Crumbs Finely crushed
- 0.33 cup Melted Butter Unsalted
Filling
- 8 oz Cream Cheese Softened
- 1 cup Powdered Sugar Sifted
- 1 tsp Peppermint Extract
- 1 cup Heavy Cream Whipped
- 0.5 cup Crushed Candy Canes For garnish
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C).
- Combine cookie crumbs and melted butter. Press into the bottom of a pie plate.
- Bake for 8-10 minutes. Let cool completely.
- In a large bowl, beat cream cheese and powdered sugar until smooth.
- Stir in peppermint extract. Gently fold in whipped cream.
- Pour filling into cooled crust. Refrigerate for at least 2 hours.
- Garnish with crushed candy canes before serving.
