Candy Cane Pie

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A no-bake Candy Cane Pie that combines rich chocolate and refreshing peppermint, perfect for holiday gatherings.

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Pulse the chocolate sandwich cookies in a food processor until fine crumbs form. Add the melted butter and mix until the texture resembles wet sand. Press the mixture firmly into the bottom and sides of a 9-inch pie or tart pan. Chill in the refrigerator for at least 30 minutes.
In a large bowl, beat the softened cream cheese until smooth and fluffy. Add the powdered sugar and continue mixing until well blended. Stir in the peppermint extract and red food coloring until the color is evenly distributed.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, using slow, sweeping motions to keep the texture light and airy.
Fold the crushed candy canes into the filling just before transferring it to the crust. Mix briefly to distribute evenly without deflating the whipped mixture.
Spoon the filling into the chilled crust and smooth the top with a spatula. Cover the pie and refrigerate for at least 4 hours, or overnight for best texture.
Just before serving, whip the remaining heavy cream with powdered sugar until stiff. Pipe or spoon the whipped cream onto the chilled pie. Sprinkle with additional crushed candy canes for garnish.
For clean slices, dip a knife in hot water and wipe it dry between cuts. Serve the pie cold and store any leftovers covered in the refrigerator.

For the best texture, keep the whipped cream chilled while preparing the filling. Leftovers can be stored in the refrigerator for up to three days.

Find it online: https://doughgirlbylea.com/candy-cane-pie-recipe/