Go Back

Candy Cane Cookie Pie

A festive peppermint cream pie with a chocolate cookie crust, crushed candy canes, and a creamy holiday filling.
Print Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 8 slices
Course: Dessert, Holiday
Cuisine: American, Christmas
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Cookie Crust
  • 2 cups crushed chocolate cookies
  • 6 tbsp melted butter
  • 2 tbsp granulated sugar
Peppermint Filling
  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 tsp peppermint extract
  • 1 cup heavy cream
  • 4 candy canes crushed
  • 2-3 drops red food coloring optional
Topping
  • 3-4 tbsp crushed candy canes

Equipment

  • Mixing bowls
  • Pie dish
  • Hand mixer or stand mixer
  • Spatula

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Combine crushed cookies, sugar, and melted butter.
  3. Press mixture into a pie dish to form crust.
  4. Bake crust for 8–10 minutes, then cool.
  5. Beat cream cheese until smooth.
  6. Add powdered sugar and peppermint extract.
  7. Whip heavy cream to stiff peaks.
  8. Fold whipped cream into peppermint mixture.
  9. Mix in crushed candy canes.
  10. Add food coloring for a pink swirl if desired.
  11. Spread filling into cooled crust.
  12. Top with crushed candy canes and chill 3 hours.

Notes

Add crushed candy canes right before serving for best color and crunch.