Scale

1 (9-inch) chocolate cookie pie crust

1 (8 oz) package cream cheese, softened

1/2 cup powdered sugar

1/2 tsp peppermint extract

A few drops red or pink food coloring (optional)

1 1/2 cups whipped topping (like Cool Whip), thawed

1/2 cup crushed candy canes (plus extra for topping)

Optional: chocolate shavings or white chocolate drizzle

1. In a large bowl, beat cream cheese until smooth and creamy.

2. Add powdered sugar, peppermint extract, and food coloring. Mix until well combined and light pink.

3. Fold in whipped topping gently until fully combined.

4. Stir in crushed candy canes.

5. Spoon the filling into the prepared cookie crust and smooth the top.

6. Refrigerate for at least 4 hours or until firm.

7. Top with extra crushed candy canes and optional chocolate before serving.

• Use a homemade Oreo crust for extra richness.

• Swap peppermint extract with mint extract for a milder flavor.

• Pie can be made a day ahead—store covered in fridge until ready to serve.

Keywords: candy cane pie recipe, no-bake peppermint pie, holiday dessert, Christmas cream pie