No Bake Candy Cane Pie

Peppermint pie with candy canes and marshmallows in a graham crust. A festive treat for any holiday occasion.

Ingredients

→ Base

 1 prepared graham cracker pie crust

→ Filling

 8 ounces cream cheese, softened
 1 cup powdered sugar
 1 cup heavy whipping cream
 1 teaspoon peppermint extract
 Red food coloring, as needed

→ Mix-ins and Garnish

 1/2 cup crushed candy canes, divided
 1/2 cup mini marshmallows
 Whipped cream, for garnish

Steps

In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy.

Gradually add powdered sugar to the cream cheese, mixing continuously until fully blended.

In a separate bowl, whip heavy whipping cream until soft peaks form.

Gently fold the whipped cream into the cream cheese mixture, taking care not to deflate the whipped cream.

Stir in peppermint extract and add a few drops of red food coloring for a festive swirl, if desired.

Fold in most of the crushed candy canes, reserving a small amount for garnish.

Spread the filling evenly into the prepared graham cracker crust and smooth the surface with a spatula.

Refrigerate for at least 4 hours, or until set.

Just before serving, decorate the pie with whipped cream, reserved crushed candy canes, and mini marshmallows.

Notes

  1. For best results, chill the pie overnight to ensure a firm set and optimal flavor.

Required Equipment

  • Electric mixer
  • Mixing bowls
  • Spatula
  • Measuring cups and spoons
  • Refrigerator

Allergen Information

Check each ingredient for potential allergens and consult a healthcare professional if needed.
  • Contains dairy and may include gluten if using a traditional graham cracker crust.

Nutritional Info (per serving)

This data is provided as a guide and doesn’t replace medical advice.
  • Calories: 355
  • Fats: 21 g
  • Carbohydrates: 37 g
  • Proteins: 3 g