Candy Cane Pie
A delightful, creamy pie infused with the festive flavors of peppermint and topped with fluffy whipped cream and crushed candy canes, making it the perfect holiday treat.
Ingredients
For the Pie
- 1 crust pre-made graham cracker crust Saves time and adds a delightful crunch.
- 8 oz cream cheese, softened For that rich, creamy base—make sure it’s at room temperature for easy mixing.
- 1 cup powdered sugar Adds sweetness without the grittiness—perfect for smooth textures.
- 1/2 cup heavy cream Whipped to fluffy perfection for a dreamy lightness.
- 1 tsp peppermint extract Infuses the pie with that signature holiday flavor.
- 1/2 cup crushed candy canes Provides a festive crunch.
- to taste whipped cream (for topping) Adds a nice finishing touch.
- to taste additional crushed candy canes (for garnish) Because more candy is always better!
Instructions
Preparation
- In a large mixing bowl, beat the cream cheese until smooth.
- Slowly add in the powdered sugar, mixing until it’s well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Add the peppermint extract and crushed candy canes, folding until fully incorporated.
- Pour the mixture into the graham cracker crust and smooth the top.
- Refrigerate for at least 4 hours or until set.
- Before serving, top with whipped cream and sprinkle on additional crushed candy canes.
Notes
Make sure your cream cheese is softened to prevent lumps. You can make this pie a day in advance. Store leftovers in an airtight container in the fridge for up to 4 days. This pie can also be frozen for up to 2 months.