No Bake Candy Cane Pie
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- Prepare the Filling:
- In a large bowl beat the softened cream cheese with an electric mixer until it is completely smooth and creamy. This prevents lumps in your final filling. Slowly add powdered sugar a few spoonfuls at a time beating continuously so it blends in thoroughly and creates a fluffy sweet base
- Whip the Cream:
- In a clean chilled bowl whip the heavy cream with a mixer on medium-high speed until soft peaks form. This takes a couple of minutes. Do not over whip or it will look grainy. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Light lifting strokes keep the filling light and airy
- Add Peppermint Flavor:
- Pour peppermint extract into the filling. For extra color squeeze in a few drops of red food coloring and use the spatula to gently swirl. This gives the pie beautiful festive ribbons without fully mixing in the color
- Fold in Candy Canes:
- Sprinkle most of the crushed candy canes into the bowl but set aside a bit for decorating the top later. Gently stir them through along with the mini marshmallows so every slice has candy crunch and marshmallow bites
- Assemble the Pie:
- Scrape the fluffy filling into your graham cracker crust. Use the spatula to spread it right to the edges and smooth out the top. Try to keep the swirls visible on the surface for a pretty finish
- Chill:
- Carefully cover the pie with plastic wrap and place in the refrigerator. Let it chill for at least four hours or up to overnight. This helps the filling firm up and makes it easier to slice
- Add Toppings:
- Just before serving pipe or dollop whipped cream around the pie’s edge. Sprinkle on the reserved crushed candy canes and scatter extra mini marshmallows over the top for a festive snowy look
The crushed candy canes are my absolute favorite bit. They are nostalgic and as a kid I always loved getting the biggest pieces in my slice. Now I let my nephews help sprinkle them over the pie and it has become a whole family tradition.
Storage Tips
Store leftover pie tightly covered in the refrigerator. It keeps its texture and freshness for up to four days. If you have extra filling and no more crust pour it into small jars and chill for festive single serve trifles.
