Candy Cane Pie
Directions to follow
- In a mixing bowl, whip the heavy cream until soft peaks form.
- In another bowl, combine cream cheese and powdered sugar until smooth.
- Add vanilla extract, peppermint extract, and red food coloring to the cream cheese mixture, mixing until well combined.
- Gently fold the whipped cream into the cream cheese mixture until integrated.
- Fold in the crushed peppermint candy canes for a festive crunch.
- Carefully pour the mixture into the Oreo pie crust, smoothing the top with a spatula.
- Refrigerate for at least 4 hours or until set.
- Before serving, top with Cool Whip and sprinkle with additional crushed peppermint candy for a finishing touch.
Best ways to enjoy it
Candy Cane Pie shines on its own, but you can elevate your serving game with a few simple ideas. Serve slices with a dollop of whipped cream for added richness, or garnish with sprigs of mint to bring out that refreshing peppermint flavor. Pair it with warm hot chocolate or coffee for a cozy winter dessert experience.
Keeping leftovers fresh
You can keep any leftover Candy Cane Pie in the refrigerator. Make sure to cover it with plastic wrap or keep it in an airtight container to maintain its freshness. It’s best enjoyed within 3-4 days, but I doubt you’ll have much left over! If you want to keep it longer, consider freezing it; however, the texture might change slightly once thawed.
Helpful cooking tips
- Ensure your heavy cream is cold before whipping; this helps achieve those fluffy peaks faster.
- Use a spatula to gently fold in the whipped cream; over-mixing can deflate your creamy filling.
- For extra peppermint flavor, consider adding a few drops of peppermint extract to the whipped cream.
Creative twists
Feel free to get creative with this recipe! Consider using a graham cracker crust instead of Oreos for a lighter base. You can also experiment with different extracts—vanilla bean or almond can add unique flavors. For a chocolate twist, drizzle melted chocolate over the top before serving, or mix in mini chocolate chips for an extra pop!
FAQ
What is the prep time for Candy Cane Pie?
The total prep time is about 30 minutes, but remember to allow at least 4 hours for it to set in the refrigerator.
Can I make this dessert ahead of time?
Absolutely! Candy Cane Pie can be made a day in advance, making it perfect for holiday gatherings.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for longer storage, but be mindful of potential texture changes after thawing.
Give this delightful Candy Cane Pie a try at your next gathering, and watch it become a favorite in your holiday dessert rotation!
Candy Cane Pie
A festive no-bake dessert that combines creamy peppermint layers with a crunchy Oreo crust, perfect for holiday gatherings.
For the Pie
- 1 each Oreo pie crust
- 1 cup heavy cream (Ensure it’s cold before whipping.)
- 1.5 cups powdered sugar
- 2 packages cream cheese (Regular or low-fat/vegan options can be used.)
- 10 drops red food coloring
- 2 tsp vanilla extract
- 1 tsp peppermint extract
- 0.5 cups peppermint candy canes, crushed
- 1 tub Cool Whip (For topping.)
- Crushed peppermint candy (For additional topping.)
Preparation
- In a mixing bowl, whip the heavy cream until soft peaks form.
- In another bowl, combine cream cheese and powdered sugar until smooth.
- Add vanilla extract, peppermint extract, and red food coloring to the cream cheese mixture, mixing until well combined.
- Gently fold the whipped cream into the cream cheese mixture until integrated.
- Fold in the crushed peppermint candy canes for a festive crunch.
- Carefully pour the mixture into the Oreo pie crust, smoothing the top with a spatula.
- Refrigerate for at least 4 hours or until set.
- Before serving, top with Cool Whip and sprinkle with additional crushed peppermint candy for a finishing touch.
Store leftovers in an airtight container. Best enjoyed within 3-4 days. Can be frozen, but texture may change after thawing.
