Candy Cane Pie, also known as Peppermint Pie, is a delightful dessert that brings a festive touch to your table. This creamy, sweet pie is perfect for holiday gatherings, celebrations, or simply to satisfy your sweet tooth. With its refreshing peppermint flavor and a crunchy graham cracker crust, it’s a dessert that everyone will love!
Why Make This Recipe
Making Candy Cane Pie is a fun and delicious way to celebrate the holidays or any special occasion. It combines easy-to-find ingredients and simple instructions, making it perfect for bakers of all levels. The creamy texture, combined with the crunch of crushed candy canes, creates a wonderful contrast that will impress your family and friends. Plus, it’s a no-bake dessert that you can prepare ahead of time, giving you more time to enjoy your festivities!
How to Make Candy Cane Pie
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon peppermint extract
- 1/2 teaspoon vanilla extract
- 1/2 cup mini marshmallows
- 1/2 cup crushed candy canes (plus extra for garnish)
- Red food coloring (optional, for festive color)
- Whipped cream (for garnish)
- Crushed candy canes (for garnish)
Directions:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined.
- Press this mixture firmly into the bottom of a 9-inch pie dish. Bake the crust for 8-10 minutes until lightly golden, then set aside to cool completely.
- In a large mixing bowl, beat the softened cream cheese with powdered sugar until smooth.
- Add the heavy whipping cream, peppermint extract, and vanilla extract. Beat until thick and fluffy.
- Gently fold in the mini marshmallows and crushed candy canes, leaving a few pieces for topping. If desired, add a few drops of red food coloring for a festive swirl effect.
- Spoon the filling into the cooled crust and spread it evenly.
- Refrigerate the pie for at least 3 hours, or overnight, to allow it to set.
- Before serving, top with whipped cream and sprinkle with extra crushed candy canes for garnish.
How to Serve Candy Cane Pie
Candy Cane Pie is best served chilled. Slice the pie into wedges and place on dessert plates. Add a dollop of whipped cream on top and sprinkle with extra crushed candy canes for decoration. This pie pairs well with a hot cup of cocoa or coffee, adding to the festive vibes!
How to Store Candy Cane Pie
Store any leftovers of Candy Cane Pie in the refrigerator. Cover the pie with plastic wrap or aluminum foil to keep it fresh. It will last for about 3-4 days, but it’s best enjoyed within the first couple of days for optimal taste and texture.
Tips to Make Candy Cane Pie
- Make sure the cream cheese is completely softened to avoid lumps in your filling.
- If you want a colorful pie, add a few drops of red food coloring to the filling before you pour it into the crust.
- Use a hand mixer or stand mixer for best results when whipping the cream cheese and heavy cream.
Variation
For a chocolate twist, you can add chocolate chips or use a chocolate graham cracker crust instead. This adds a delicious layer of flavor that complements the peppermint nicely!
FAQs
1. Can I use a store-bought crust?
Yes, you can use a store-bought graham cracker crust to save time. Just skip the baking step.
2. How can I make this pie a day ahead?
You can prepare the entire pie the day before your event. Just refrigerate it overnight and add the whipped cream and crushed candy canes right before serving.
3. Can I freeze Candy Cane Pie?
While it’s best served fresh, you can freeze the pie. Wrap it tightly in plastic wrap and aluminum foil. Allow it to thaw in the refrigerator before serving.
Candy Cane Pie
- Total Time: 180 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful no-bake dessert with a creamy peppermint filling and crunchy graham cracker crust, perfect for the holidays.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon peppermint extract
- 1/2 teaspoon vanilla extract
- 1/2 cup mini marshmallows
- 1/2 cup crushed candy canes (plus extra for garnish)
- Red food coloring (optional, for festive color)
- Whipped cream (for garnish)
- Crushed candy canes (for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined.
- Press this mixture firmly into the bottom of a 9-inch pie dish. Bake the crust for 8-10 minutes until lightly golden, then set aside to cool completely.
- In a large mixing bowl, beat the softened cream cheese with powdered sugar until smooth.
- Add the heavy whipping cream, peppermint extract, and vanilla extract. Beat until thick and fluffy.
- Gently fold in the mini marshmallows and crushed candy canes, leaving a few pieces for topping. If desired, add a few drops of red food coloring for a festive swirl effect.
- Spoon the filling into the cooled crust and spread it evenly.
- Refrigerate the pie for at least 3 hours, or overnight, to allow it to set.
- Before serving, top with whipped cream and sprinkle with extra crushed candy canes for garnish.
Notes
For a chocolate twist, you can add chocolate chips or use a chocolate graham cracker crust instead. Store leftovers in the refrigerator, best enjoyed within 3-4 days.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: holiday dessert, peppermint pie, no-bake pie, festive dessert, creamy pie