Description
Indulge in the festive flavors of the season with this delightful Candy Cane Pie. A creamy peppermint filling loaded with crushed candy canes and marshmallows, all nestled in a chocolate cookie crust. This no-bake dessert is perfect for holiday gatherings and sure to impress your guests.
Ingredients
Scale
Pie Crust:
- 1 prepared chocolate cookie pie crust (9-inch)
Filling:
- 1 package (8 oz) cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon peppermint extract
- 1 container (8 oz) whipped topping, thawed
- 1 1/2 cups crushed candy canes, divided
- 1 cup mini marshmallows
- Red or pink food coloring (optional)
Garnish:
- Extra whipped topping
- Whole candy canes
Instructions
- In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
- Add peppermint extract and food coloring if desired, then mix until fully incorporated.
- Fold in the whipped topping, 1 cup of crushed candy canes, and mini marshmallows until combined.
- Spoon the filling into the prepared chocolate crust and smooth the top with a spatula.
- Cover and refrigerate for at least 4 hours or overnight until firm.
- Before serving, top with extra whipped topping, remaining crushed candy canes, and whole candy canes for garnish.
Notes
- Use peppermint candies if candy canes aren’t available.
- For a more festive look, swirl in red food coloring gently instead of mixing completely.
- This pie can be made 1–2 days ahead and kept refrigerated.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 34g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
