Candy Cane Pie (Printable)

No-bake peppermint cream pie with chocolate cookie crust and crushed candy cane topping—chilled for a festive finish.

# What goes in:

→ Crust

01 - 1 1/2 cups chocolate sandwich cookie crumbs, finely crushed
02 - 1/4 cup unsalted butter, melted

→ Filling

03 - 1 1/2 cups cold heavy whipping cream
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 topping
10 - Red food coloring, optional

→ Topping

11 - 1 cup whipped cream
12 - Additional crushed candy canes or peppermint candies

# Directions:

01 - Combine chocolate cookie crumbs and melted butter in a medium bowl. Mix until evenly moistened, then press firmly into a 9-inch pie dish to form an even layer. Refrigerate while preparing the filling.
02 - In a large bowl, using an electric mixer, beat heavy whipping cream to stiff peaks. Set aside.
03 - In a separate bowl, beat softened cream cheese, powdered sugar, vanilla extract, and peppermint extract until smooth and creamy.
04 - Gently fold the whipped cream into the cream cheese mixture, then incorporate mini marshmallows and 1/3 cup crushed candy canes. For a festive color, swirl in a few drops of red food coloring if desired.
05 - Spoon the filling into the chilled crust, smoothing the surface with a spatula.
06 - Cover and refrigerate for at least 4 hours, or until the filling is firm and set.
07 - Just before serving, garnish with whipped cream and additional crushed candy canes.

# Expert Advice:

01 -
  • The creamy filling and pops of crunchy peppermint make every bite feel like a holiday party in your mouth.
  • It saves the oven for other treats so you can whip this up calmly even on the busiest festive day.
02 -
  • If you rush the chilling time, your pie will ooze at the first slice—patience pays off.
  • Candy canes absorb moisture, so always sprinkle them right before serving to keep the crunch alive.
03 -
  • Let your cream cheese soften fully at room temperature for the smoothest filling.
  • Use a hot knife to slice the pie cleanly—run it under warm water and wipe between cuts.

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