The holiday season is upon us, and nothing embodies the festive spirit quite like a Candy Cane Pie. This delightful dessert combines the refreshing taste of peppermint with a creamy, rich filling, all nestled in a chocolatey crust. Whether you’re hosting a holiday gathering or just want to treat yourself to something special, this pie is sure to be a hit. Ready to dive in? Let’s get started on making the perfect Candy Cane Pie!
Ingredients
1 For the crust:
- 25 chocolate sandwich cookies (like Oreos), crushed
- 5 tablespoons unsalted butter, melted
2 For the filling:
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 2 cups heavy whipping cream
- 1/2 cup crushed candy canes (plus extra for garnish)
3 For the topping:
- Whipped cream
- Crushed candy canes
- Chocolate shavings (optional)
How to Make Candy Cane Pie
Step 1: Prepare the Crust
Start by preheating your oven to 350°F (175°C). In a food processor, crush the chocolate sandwich cookies into fine crumbs. Transfer the crumbs to a mixing bowl, then stir in the melted butter until the mixture resembles wet sand. Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish. Bake the crust for 8-10 minutes, then let it cool completely.
Step 2: Make the Filling
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar, vanilla extract, and peppermint extract, and continue to beat 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, then stir in the crushed candy canes.
Step 3: Assemble the Pie
Spoon the peppermint filling into the cooled chocolate crust, spreading it evenly. Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until set. For best results, let it chill overnight.
Step 4: Add the Toppings
Just before serving, spread a layer of whipped cream over the top of the pie. Sprinkle with crushed candy canes and, if desired, add a few chocolate shavings for an extra touch of decadence.
Step 5: Serve and Enjoy!
Slice and serve your Candy Cane Pie chilled. Watch as your guests marvel at the festive colors and refreshing taste!
Helpful Tips
- Chill Time: To achieve the best texture, make sure to give the pie ample time to chill and set in the refrigerator.
- Peppermint Extract: A little goes a long way! Start with the recommended amount and adjust to taste.
- Crushing Candy Canes: For a fine crush, place the candy canes in a sealed plastic bag and gently tap them with a rolling pin.
Substitutions and Variations
- Graham Cracker Crust: For a different flavor, swap the chocolate crust for a graham cracker crust.
- Chocolate Filling: Add melted chocolate to the filling for a double-chocolate peppermint pie.
- Minty Twist: Use mint extract instead of peppermint for a slightly different, but equally refreshing, flavor.
Frequently Asked Questions
Can I make this pie ahead of time?
Yes! Candy Cane Pie can be made up to two days in advance. Store it in the refrigerator, covered with plastic wrap, until ready to serve.
How do I store leftover pie?
Store any leftover pie in the refrigerator, covered, for up to 5 days. The crust may soften slightly, but it will still be delicious.
Can I freeze Candy Cane Pie?
Yes, you can freeze the pie (without the whipped cream topping) for up to 1 month. Thaw it in the refrigerator overnight before serving and add the toppings just before serving.
More Holiday Desserts to Try
- Peppermint Bark Cheesecake: A creamy, minty cheesecake perfect for the holidays.
- Gingerbread Trifle: Layers of gingerbread, custard, and whipped cream in a festive trifle.
- Chocolate Peppermint Brownies: Rich, fudgy brownies with a peppermint twist.
Related Recipes :
Christmas Cake Mix Cookies: A Holiday Baking Delight.
The Ultimate Guide to Mexican Casserole.