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No-Bake Candy Cane Pie

A delightful and easy dessert that combines a rich, creamy filling with a crunchy chocolate crust, perfect for the holidays and festive occasions.
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Prep Time 30 minutes
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Dessert, Holiday Treat
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 1 1/2 cups crushed chocolate graham crackers For a crunchy base.
  • 1/3 cup melted butter To bind the crust.
Filling Ingredients
  • 8 oz cream cheese, softened Ensure it's at room temperature for easy mixing.
  • 1 cup powdered sugar For sweetness.
  • 1 teaspoon peppermint extract To flavor the filling.
  • 1 1/2 cups heavy whipping cream Use heavy cream for a fluffy texture.
  • 1/2 cup crushed candy canes Reserve some for garnish.
  • Whipped cream for garnish Optional decoration.
  • Whole candy canes for garnish For a festive touch.

Method
 

Preparation
  1. In a medium bowl, combine crushed graham crackers and melted butter. Press the mixture evenly into the bottom and up the sides of a 9-inch pie pan. Chill in the refrigerator for 15 minutes to set.
  2. In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. Mix in the peppermint extract.
  3. In a separate bowl, whip the heavy cream until stiff peaks form.
  4. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
  5. Fold in the crushed candy canes, reserving a small amount for garnish.
  6. Pour the filling into the chilled crust, smoothing the top with a spatula.
  7. Refrigerate the pie for at least 4 hours or until firm.
Serving
  1. Before serving, garnish with whipped cream and the reserved crushed candy canes and whole candy canes.

Notes

This No-Bake Candy Cane Pie is perfect on its own, but serves well with warm chocolate sauce or a scoop of vanilla ice cream. It can be stored covered in the refrigerator for about a week. For optimal flavor, let it chill overnight before serving.