Candy Cane Pie
A delightful dessert capturing the festive spirit of the holiday season with layers of creamy peppermint filling and a rich chocolate crust.
Ingredients
For the crust
- 24 pieces chocolate sandwich cookies (like Oreos) Provides a deliciously rich and chocolatey crust.
- 5 tablespoons unsalted butter, melted Binds the cookie crumbs together.
For the filling
- 1 package (8 oz) cream cheese, softened Serves as the backbone of the filling.
- 1 cup powdered sugar Sweetens the filling for velvety consistency.
- 1/2 teaspoon peppermint extract Gives the pie its signature minty flavor.
- 1/4 teaspoon vanilla extract Balances the flavors.
- 1 1/2 cups heavy whipping cream Creates a light, airy texture.
- 6-8 drops red food coloring (optional) Adds a festive touch.
- 1/2 cup crushed candy canes Enhances the minty flavor.
- 1 1/2 cups whipped cream or whipped topping For a decorative finish on top.
- to taste pieces extra crushed candy canes or mini candy canes for garnish For adding a touch of holiday cheer.
Instructions
Make the Crust
- Pulse the chocolate sandwich cookies in a food processor until they turn into fine crumbs.
- Add the melted butter to the crumbs and process until evenly moistened.
- Transfer the crumb mixture into a 9-inch pie dish and press it firmly to form an even layer.
- Refrigerate the pie crust for 15 minutes to set.
Make the Peppermint Filling
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
- Gradually incorporate the powdered sugar, peppermint extract, and vanilla extract until fully combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- If desired, add red food coloring and fold in crushed candy canes.
Assemble the Pie
- Spoon the peppermint filling into the chilled chocolate crust evenly.
- Decorate the edges with whipped topping and sprinkle additional crushed candy canes on top.
Chill
- Cover the pie with plastic wrap and refrigerate for at least 4 hours or overnight.
Notes
For best results, ensure cream cheese is softened to room temperature. You can skip red food coloring if short on time. Experiment by adding a layer of chocolate ganache on top for a richer experience.