This no-bake holiday pie is a refreshing and creamy peppermint delight, featuring a chocolate cookie crust, a light peppermint filling, and festive candy cane sprinkles. Perfect for your holiday table!
Ingredients:
For the Chocolate Cookie Crust:
1½ cups crushed chocolate cookies (like Oreos)
½ cup unsalted butter, melted
For the Creamy Peppermint Filling:
8 oz cream cheese, softened
1 cup powdered sugar
2 cups whipped topping (like Cool Whip), thawed
1 tsp vanilla extract
½ tsp peppermint extract
½ cup crushed candy canes (plus extra for garnish)
For Topping and Garnish:
Extra whipped topping
Crushed and whole candy canes (optional)
Instructions:
Make the Crust:
Mix crushed chocolate cookies with melted butter in a bowl until well combined. Press the mixture into the bottom and up the sides of a 9-inch pie plate. Chill in the fridge for 15 minutes to firm up.
Prepare the Filling:
In a large bowl, beat cream cheese and powdered sugar until creamy. Add vanilla and peppermint extracts, then gently fold in whipped topping until smooth. Stir in crushed candy canes.
Assemble the Pie:
Spoon the peppermint filling into the chilled crust, smoothing the top with a spatula.
Chill the Pie:
Cover with plastic wrap and refrigerate for at least 4 hours, or overnight, to set.
Garnish and Serve:
Before serving, add a layer of whipped topping and sprinkle with crushed candy canes. Add whole candy canes around the edge, if desired.
Prep Time: 20 mins | Chill Time: 4 hours | Total Time: 4 hrs 20 mins
Servings: 8-10 slices | Calories: Approx. 250-300 kcal per slice
This creamy and crunchy Candy Cane Pie is a simple, festive, and refreshing dessert to make your holiday season a little sweeter!