Candy Cane Pie: A no bake Christmas dessert that's incredible during the holiday season, made of an Oreo crust, heavy cream, peppermint extract, vanilla extract, homemade whipped cream, crushed candy canes, cream cheese, powdered sugar, and food coloring!
4candy canes(or about 1/4 cup crushed peppermints)
1Oreo Pie Crust
Topping
1cupheavy cream
2Tablespoonspowdered sugar
1candy cane(or about 1 Tablespoon crushed peppermints)
Instructions
First, in a large mixing bowl (a bowl of a Kitchenaid mixer or similar works great for this!) whip 1 cup of heavy cream until stiff peaks form, and then set the bowl aside.
In a different mixing bowl, about medium-sized, add the softened cream cheese and powdered sugar. Mix (I used a hand mixer for this) together the two ingredients until they're evenly combined.
Add in 10 drops of red food coloring, vanilla and peppermint extract, and mix with mixer, until color has evenly blended in with the cream cheese mixture.
Place 4 candy canes (or about 1/4 cup of peppermint candies) in to a small plastic bag, and seal and crush the candies until fine crumbs. (I used a rolling pin for this.)
Pour crushed peppermint candy in to red mixture, and stir to combine.
Next, pour red cream cheese mixture in to the whipped heavy cream that you set aside earlier. Mix until evenly combined, and then pour in the cookie crust.
In either a different mixing bowl, or clean your previous mixing bowl (I cleaned and used my Kitchenaid mixer bowl again) whip the 1 cup of heavy cream and 2 Tablespoons of powdered sugar until stiff peaks form. This will be used to top the pie with.
Spread the homemade whipped cream over the top of the pie, covering the entire candy cane pie.
Sprinkle more crushed peppermints over the top of the pie. (This was about 1-2 crushed peppermints for me, and was about 1 Tablespoon or so of crushed candies.)
Place the plastic cover that came with the store-bought crust, on top of the pie. (Or, if you made your own crust, simply cover it with something that won't mash the whipped cream topping.)
Place the pie in the refrigerator for at least 2 hours, or even overnight to allow the pie to set.
Remove pie from refrigerator, just before serving, slice, and serve! Place the pie back in to the refrigerator when you're not serving.
Notes
Storage:Store the pie in the refrigerator at all times, unless serving. The pie should be good for 3-5 days or you can even freeze the pie for up to 3 months. (Make sure you allow time for thawing in the refrigerator before serving.)Make in Advance:If making this for a party or holiday meal, feel free to make this in advance, so it's one less thing you need to make on the day of.