Description
Creamy Candy Cane Pie with a buttery graham cracker crust, minty filling, and festive candy cane topping.
Ingredients
1 ½ cups graham cracker crumbs
⅓ cup granulated sugar
6 tablespoons unsalted butter, melted
1 (8 oz) package cream cheese, softened
1 cup powdered sugar
1 teaspoon peppermint extract
1 ½ cups heavy cream, whipped
½ cup crushed candy canes
Whipped cream (optional)
Instructions
1. Preheat oven to 350°F (175°C).
2. Make crust: combine graham crumbs, sugar, butter; press into pan and bake 8–10 min; cool.
3. Prepare filling: beat cream cheese with powdered sugar and peppermint extract, fold in whipped cream.
4. Assemble pie: spread filling into crust and smooth top.
5. Add topping: sprinkle crushed candy canes, chill 2+ hours.
6. Serve with whipped cream if desired.
Notes
Refrigerate 3–4 days; freeze up to 1 month; thaw in fridge before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 100mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 50mg