Candy Cane Pie Recipe – No-Bake Christmas Dessert
Hey there, friends! Today, I’m excited to share with you a delightful recipe for Candy Cane Pie. This no-bake Christmas dessert is a real crowd-pleaser and brings a festive touch to any holiday gathering. I remember the first time I made this pie – the refreshing peppermint flavor combined with the smooth creaminess had everyone asking for seconds!
Why You’ll Love This
My family goes crazy for this because it’s the perfect blend of sweet and minty freshness. I make this when I want to impress my guests with a dessert that looks fancy but is actually quite easy to put together. The combination of the crunchy chocolate crust, creamy filling, and candy cane topping is simply irresistible!
Ingredients:
For the crust: crushed chocolate cookies, melted butter; For the filling: cream cheese, powdered sugar, peppermint extract, heavy cream; For the topping: crushed candy canes, whipped cream (optional)
Directions:
To make the crust, mix crushed cookies with melted butter and press into a pie dish. For the filling, beat cream cheese, powdered sugar, and peppermint extract until smooth. In a separate bowl, whip heavy cream until stiff peaks form, then fold it into the cream cheese mixture. Pour the filling into the crust and refrigerate for at least 4 hours or overnight. Before serving, top with crushed candy canes and whipped cream if desired.
Notes:
Through trial and error, I’ve found that chilling the pie for longer results in a firmer texture, so don’t rush this step. You can also adjust the amount of peppermint extract based on your preference for a stronger or milder mint flavor.
Variations:
I once tried adding chocolate shavings to the filling, but it ended up overpowering the peppermint taste. Feel free to experiment with different toppings like chocolate sauce or sprinkles for a fun twist!
Equipment:
If you don’t have a stand mixer for whipping the cream, a hand mixer works just as well. Don’t worry about not having all the fancy tools – improvising is part of the fun of baking!
Storage Information:
Though honestly, in my house, this pie never lasts more than a day! But if you do have leftovers, store them in the refrigerator to keep it fresh. It’s best enjoyed within a couple of days.
Serving Suggestions:
I think this pie tastes even better the next day when the flavors have had time to meld together. Serve it chilled for a refreshing treat after a hearty holiday meal.
Pro Tips:
I once tried rushing the chilling time, and the filling didn’t set properly, so patience is key with this recipe. Also, don’t skimp on the crushed candy canes – they add a lovely crunch and burst of flavor!
FAQ:
Q: Can I use regular mint extract instead of peppermint extract? A: Yes, you can, but keep in mind that peppermint extract has a stronger flavor, so you may need to adjust the amount.
Candy Cane Pie Recipe – No-Bake Christmas Dessert
A delightful no-bake Christmas dessert that combines the refreshing peppermint flavor with smooth creaminess. This Candy Cane Pie is the perfect blend of sweet and minty freshness, featuring a crunchy chocolate crust, creamy filling, and a candy cane topping.
Ingredients
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1 1/2 cups crushed chocolate cookies
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1/3 cup melted butter
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8 oz cream cheese
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1 cup powdered sugar
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1 tsp peppermint extract
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1 cup heavy cream
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1/2 cup crushed candy canes
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Whipped cream (optional)
Directions
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To make the crust, mix crushed cookies with melted butter and press into a pie dish.
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For the filling, beat cream cheese, powdered sugar, and peppermint extract until smooth.
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In a separate bowl, whip heavy cream until stiff peaks form, then fold it into the cream cheese mixture.
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Pour the filling into the crust and refrigerate for at least 4 hours or overnight.
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Before serving, top with crushed candy canes and whipped cream if desired.
