Candy Cane Pie
A delightful and festive dessert with creamy peppermint filling and rich chocolate crust, perfect for holiday gatherings.
Ingredients
For the Crust
- 24 chocolate sandwich cookies like Oreos
- 5 tablespoons unsalted butter melted
For the Filling
- 1 package cream cheese 8 oz, softened
- 1 cup powdered sugar
- 1/2 teaspoon peppermint extract
- 1/4 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream
- 6-8 drops red food coloring optional
- 1/2 cup crushed candy canes
- 1 1/2 cups whipped cream or whipped topping for a fluffy final layer
- Extra crushed candy canes or mini candy canes for garnish
Instructions
Make the Crust
- Pulse the chocolate sandwich cookies in a food processor until fine crumbs form.
- Add the melted butter and pulse until the mixture is evenly moistened.
- Press this mixture into a 9-inch pie dish and refrigerate for 15 minutes to set.
Make the Peppermint Filling
- Beat the softened cream cheese in a mixing bowl until silky smooth.
- Gradually incorporate the powdered sugar, peppermint extract, and vanilla until fully combined.
- In a chilled bowl, whip the heavy cream to stiff peaks.
- Gently fold the whipped cream into the cream cheese mixture, being careful to maintain fluffiness.
- If desired, fold in red food coloring and crushed candy canes.
Assemble the Pie
- Remove the chilled crust from the refrigerator and fill it with the peppermint filling.
- Spread evenly and decorate with whipped cream and additional crushed candy canes.
Chill
- Cover the pie with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Notes
Ensure cream cheese is softened for easy incorporation. Chill bowl and beaters for whipping cream.