Description

This no-bake Candy Cane Pie, also known as Peppermint Pie, is a creamy, peppermint-flavored dessert set in a rich chocolate cookie crust. It features a smooth cream cheese and whipped topping filling infused with peppermint extract and crushed candy canes, finished with an optional pink swirl from red food coloring. Perfectly festive and quick to prepare, this pie is an ideal make-ahead treat for holiday gatherings, offering a refreshing flavor and delightful texture combination that appeals to both kids and adults.

Ingredients

Scale

Main Ingredients

1 (6 oz) chocolate cookie crust (store-bought or homemade with crushed chocolate sandwich cookies and melted butter)
8 oz cream cheese, softened
½ cup powdered sugar
½ tsp peppermint extract
1 cup crushed candy canes or peppermint candies
8 oz whipped topping (like Cool Whip), thawed
Red food coloring (optional, for pink swirl effect)
Additional crushed candy canes for garnish
Whipped cream for topping (optional)

Instructions

Gather Your Ingredients: Make sure all ingredients are at room temperature, especially the cream cheese, to ensure easy mixing.
Prepare Your Crust: If using a store-bought chocolate cookie crust, remove from package and place on serving plate. For homemade, crush chocolate sandwich cookies into fine crumbs, mix with melted butter until wet sand-like, press firmly into a 9-inch pie dish evenly on bottom and sides, then chill while preparing filling.
Beat the Cream Cheese: In a large bowl, use an electric mixer to beat softened cream cheese on medium speed for 2-3 minutes until smooth and fluffy.
Add Sweetness and Flavor: Mix in powdered sugar and peppermint extract until fully combined and aromatic, about 1-2 minutes.
Fold in Whipped Topping: Gently fold thawed whipped topping into cream cheese mixture with a spatula to retain airiness, mixing until smooth and creamy, about 1-2 minutes.
Mix in the Candy Canes: Stir in crushed candy canes or peppermint candies for festive texture and flavor.
Add a Splash of Color: Optional: Add a few drops of red food coloring and gently fold to create a pink swirl effect without overmixing.
Pour into the Crust: Spoon the peppermint filling evenly into the prepared chocolate cookie crust and smooth the top with a spatula.
Chill the Pie: Refrigerate the assembled pie for at least 4 hours or overnight to allow it to set and flavors to meld.
Garnish and Serve: Before serving, top with whipped cream and sprinkle additional crushed candy canes. Slice and enjoy your creamy, peppermint holiday treat!

Notes

Store the pie in an airtight container in the refrigerator for up to 5 days.
Freeze the pie tightly wrapped for up to 1 month; thaw overnight in the fridge before serving.
For dairy-free, use vegan cream cheese and coconut-based whipped topping.
Avoid using cold cream cheese to ensure smooth mixing.
Gently fold whipped topping to maintain fluffy texture; overmixing deflates it.
Don’t skip chilling—it’s essential for proper setting and flavor development.
Variations: add chopped nuts (walnuts/pecans), spices (cinnamon/nutmeg), or swirl melted chocolate for added flavor layers.
Substitute crust with gluten-free cookie crust or graham cracker crust as needed.
Reduce powdered sugar for less sweetness or swap with sugar substitutes for sugar-free version.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: American

Keywords: Candy Cane Pie, Christmas Dessert, No Bake Pie, Peppermint Pie, Holiday Dessert, Festive Pie, Easy Dessert