No-Bake Candy Cane Cream Pie
This no-bake candy cane cream pie with a chocolate graham cracker crust is one of my favorite holiday desserts. I’ve been making it for over 15 years, and it’s always a hit with everyone who tries it.
The pie is rich and creamy, with a delicious peppermint flavor. The chocolate graham cracker crust is the perfect complement to the filling, and the crushed candy canes on top add a festive touch.
This pie is so easy to make, and it’s perfect for any holiday gathering. It’s also a great dessert to make ahead of time, so you can relax and enjoy your guests on the day of your party.
Here are a few tips for making the perfect no-bake candy cane cream pie:
- Use high-quality ingredients. This will make a big difference in the taste and texture of your pie.
- Don’t overmix the filling. Overmixing can make the filling tough.
- Make sure the pie is completely chilled before serving. This will help the pie set and make it easier to slice.
- Garnish with crushed candy canes for a festive touch.
Questions I get about this amazing dessert:
Q: Can I use a different type of crust?
A: Yes, you can use any type of pre-made crust you like. Graham cracker crust, chocolate cookie crust, and even shortbread crust would all be delicious.
Q: Can I make this pie ahead of time?
A: Yes, you can make this pie up to 24 hours ahead of time. Simply refrigerate the pie until you’re ready to serve.
Q: Can I freeze this pie?
A: Yes, you can freeze this pie for up to 2 months. Simply wrap the pie tightly in plastic wrap and foil before freezing. To thaw, let the pie sit in the refrigerator overnight.
Q: How do I make sure the pie sets?
A: Make sure to use full-fat cream cheese and heavy cream. You should also make sure not to overmix the filling. Overmixing can make the filling tough and prevent it from setting properly.
Q: What other toppings can I use on this pie?
A: In addition to crushed candy canes, you could also top this pie with whipped cream, chocolate shavings, peppermint bark, or even mini marshmallows.
What you need to make this pie:
Ingredients:
For the Chocolate Graham Cracker Crust:
1 (14.5 ounce) package graham crackers, crushed (about 2 1/4 cups)
1/4 cup unsweetened cocoa powder
1/4 cup melted butter
For the Filling:
1 (8 ounce) package cream cheese, softened
1/2 cup powdered sugar
1/4 cup heavy cream
1 teaspoon vanilla extract
1/4 teaspoon peppermint extract
1/4 cup crushed candy canes
For the Whipped Cream Topping:
1 (8 ounce) package cream cheese, softened
1/2 cup powdered sugar
1/4 cup heavy cream
1 teaspoon vanilla extract
1/4 teaspoon peppermint extract
Additional crushed candy canes for garnish
How to make this delicious pie:
Instructions:
Make the chocolate graham cracker crust: In a medium bowl, combine the crushed graham crackers, cocoa powder, and melted butter. Mix well. Press into the bottom of a 9-inch pie plate. Refrigerate while making the filling.
Make the filling: In a large bowl, cream together the cream cheese and powdered sugar until smooth. Beat in the heavy cream, vanilla extract, and peppermint extract until combined. Stir in the crushed candy canes.
Pour the filling into the prepared crust. Refrigerate for at least 2 hours, or overnight.
Make the whipped cream topping: In a large bowl, beat together the cream cheese, powdered sugar, heavy cream, vanilla extract, and peppermint extract until stiff peaks form.
Spread the whipped cream topping over the chilled pie filling. Garnish with additional crushed candy canes.
Serve immediately or refrigerate for later.
Printable Recipe:
No-Bake Candy Cane Cream Pie
This no-bake candy cane cream pie with a chocolate graham cracker crust is one of my favorite holiday desserts. I've been making it for over 15 years, and it's always a hit with everyone who tries it.
Ingredients
For the Chocolate Graham Cracker Crust
- 1 (14.5 ounce) package graham crackers, crushed (about 2 1/4 cups)
- 1/4 cup unsweetened cocoa powder
- 1/4 cup melted butter
For the Filling:
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- 1/4 cup crushed candy canes
For the Whipped Cream Topping:
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- Additional crushed candy canes for garnish
Instructions
- Make the chocolate graham cracker crust: In a medium bowl, combine the crushed graham crackers, cocoa powder, and melted butter. Mix well. Press into the bottom of a 9-inch pie plate. Refrigerate while making the filling.
- Make the filling: In a large bowl, cream together the cream cheese and powdered sugar until smooth. Beat in the heavy cream, vanilla extract, and peppermint extract until combined. Stir in the crushed candy canes.
- Pour the filling into the prepared crust. Refrigerate for at least 2 hours, or overnight.
- Make the whipped cream topping: In a large bowl, beat together the cream cheese, powdered sugar, heavy cream, vanilla extract, and peppermint extract until stiff peaks form.
- Spread the whipped cream topping over the chilled pie filling. Garnish with additional crushed candy canes.
- Serve immediately or refrigerate for later.
Notes
- Use high-quality ingredients. This will make a big difference in the taste and texture of your pie.
- Don't overmix the filling. Overmixing can make the filling tough.
- Make sure the pie is completely chilled before serving. This will help the pie set and make it easier to slice.
- Garnish with crushed candy canes for a festive touch.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make dessert. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook.
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