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Candy Cane Pie

Decadent Candy Cane Pie for a Festive No-Bake Treat

This Candy Cane Pie is a delightful no-bake dessert featuring a creamy peppermint filling and a rich chocolate Oreo crust, perfect for festive celebrations.
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Prep Time 30 minutes
Chill Time 2 hours
Total Time 2 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 24 pieces Oreo Cookies Base of the pie crust for a rich chocolate flavor.
  • 0.5 cups Butter Use unsalted butter for better flavor control.
For the Filling
  • 8 ounces Cream Cheese Ensure cream cheese is softened for easy mixing.
  • 1 cup Sweetened Condensed Milk For lower sugar, you could use unsweetened condensed milk with additional sweetener.
  • few drops Red Food Coloring Optional coloring for aesthetic appeal.
  • 1 teaspoon Peppermint Extract Optional substitution: Use vanilla extract for a different flavor.
  • 8 ounces Cool Whip Substitution: Homemade whipped cream can be used as an alternative.
For the Topping
  • 1 cup Candy Canes Crushed for topping, imparting a festive crunch and flavor.

Equipment

  • food processor
  • Mixing Bowl
  • spatula
  • pie pan

Method
 

Preparation Steps
  1. Begin by greasing a 9-inch pie pan to prevent sticking. In a food processor, crush 24 Oreo cookies until they reach a fine crumb texture. Melt ½ cup of unsalted butter and mix with Oreo crumbs until well combined. Press into the pie pan and refrigerate for 30 minutes to set.
  2. In a large mixing bowl, beat 8 ounces of softened cream cheese with an electric mixer until smooth. Gradually add in 1 cup of sweetened condensed milk, mixing until fully incorporated. Add red food coloring and peppermint extract, blending until uniform.
  3. Gently fold in 8 ounces of thawed Cool Whip using a spatula to maintain an airy texture.
  4. Pour the creamy filling into the chilled Oreo crust, smoothing the top. Top with remaining Cool Whip.
  5. Sprinkle crushed candy canes over the whipped topping for a festive finish.
  6. Place in the freezer for at least 2 hours. Let sit at room temperature for 15 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

This pie can be made in advance and frozen for up to 3 months. For best texture, thaw overnight in the refrigerator before serving.

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