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Candy Cane Pie

A delightful no-bake holiday dessert with a creamy peppermint filling and crunchy candy cane pieces, perfect for festive gatherings.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

Crust
  • 1 pre-made chocolate cookie crust Chill before use
Filling
  • 1 can sweetened condensed milk (14 ounces)
  • 1 teaspoon peppermint extract
  • 2-3 drops red food coloring (optional) For color
  • 2 cups whipped topping Plus extra for garnish
  • 1/2 cup crushed candy canes Divided for mixing and garnish
  • whole candy canes For garnish, optional

Method
 

Preparation
  1. Chill the chocolate cookie crust in the fridge.
  2. In a large bowl, stir together the sweetened condensed milk and peppermint extract.
  3. Add red food coloring and mix until evenly distributed.
  4. Gently fold in the whipped topping to keep the texture airy.
  5. Mix in half of the crushed candy canes.
  6. Pour the filling into the chilled crust, smoothing the top with a spatula.
  7. Refrigerate the pie for at least 4 hours, or overnight for best results.
Garnishing
  1. Before serving, decorate with swirls of whipped cream around the edge.
  2. Sprinkle the remaining crushed candy canes on top and garnish with whole candy canes.
  3. Slice, serve, and enjoy!

Notes

Store covered in plastic wrap or in an airtight container in the refrigerator for up to 5 days. Consider making it a day in advance for the best flavor.