Candy Cane Pie (Print Version)
Creamy peppermint filling in a chocolate cookie crust, topped with whipped cream and crushed candy canes.
# What You Need:
→ Crust
01 - 1 1/2 cups chocolate cookie crumbs (finely crushed, e.g., Oreos)
02 - 1/4 cup unsalted butter, melted
→ Filling
03 - 1 1/2 cups heavy whipping cream, cold
04 - 8 ounces cream cheese, softened
05 - 1 cup powdered sugar
06 - 1/2 teaspoon vanilla extract
07 - 1 teaspoon peppermint extract
08 - 1 1/2 cups mini marshmallows
09 - 1/3 cup crushed candy canes, plus extra for garnish
10 - Red food coloring, optional
→ Topping
11 - 1 cup whipped cream
12 - Crushed candy canes or peppermint candies, for garnish
# How to Make It:
01 - Combine chocolate cookie crumbs and melted butter in a medium mixing bowl until evenly incorporated. Firmly press mixture into a 9-inch pie dish, forming an even crust. Place in refrigerator to chill while preparing the filling.
02 - Using an electric mixer, beat heavy whipping cream in a large bowl until stiff peaks form. Set aside.
03 - In a separate bowl, blend softened cream cheese, powdered sugar, vanilla extract, and peppermint extract until the mixture is smooth and creamy.
04 - Gently fold the whipped cream, mini marshmallows, and 1/3 cup crushed candy canes into the cream cheese mixture. For a festive touch, add a few drops of red food coloring and swirl lightly to achieve a pink hue if desired.
05 - Spoon the prepared filling into the chilled crust, smoothing the surface with a spatula. Cover and refrigerate for at least 4 hours, or until firmly set.
06 - Just before serving, garnish with whipped cream and additional crushed candy canes or peppermint candies for a decorative finish.
# Expert Hints:
01 -
- You don’t need to turn on the oven or fuss with complicated steps—this pie is forgiving and fun.
- The crunchy-minty bite of candy canes takes a simple creamy filling straight into holiday magic territory.
02 -
- If you rush the chilling time, the slices will slouch when you cut them—patience pays off here.
- Adding marshmallows too early (before folding in the whipped cream) will make the filling too sticky to work with.
03 -
- For the creamiest consistency, let the whipped cream rest a minute before folding into the filling.
- Crust falling apart? Pack the crumbs tightly, using the flat bottom of a glass for even pressure.