Candy Cane Pie

The crust is twenty-four crushed chocolate sandwich cookies bound with melted butter, pressed into a pie plate and baked for eight minutes.

The filling folds whipped cream and a third of a cup of crushed candy canes into sweetened cream cheese with peppermint extract, then chills for four hours.

How to Make It

1. Crust baked

   Heat oven to 350°F. Mix the chocolate sandwich-cookie crumbs with melted butter and press into a 9-inch pie plate. Bake 8 minutes, then cool completely.

2. Filling folded

   Beat cream cheese with powdered sugar and peppermint extract until smooth. In a separate bowl whip the heavy cream to stiff peaks. Fold two-thirds of the whipped cream and 1/3 cup crushed candy canes into the cream-cheese mixture.

3. Chilled

   Spread the peppermint filling into the cooled crust. Chill at least 4 hours, until firm enough to slice.

4. Topped

   Spoon or pipe the reserved whipped cream in the center and sprinkle with the remaining crushed candy canes before serving.

Ingredient Notes

Chocolate sandwich cookies

Twenty-four, finely crushed for the crust.

Peppermint extract

One teaspoon, the only flavouring in the filling.

Crushed candy canes

Half a cup, split between the filling and the top.

Success Tips

• Press the crumbs up the sides with the base of a glass for an even crust.
• Fold the whipped cream in two additions so it keeps its volume.
• Add the topping candy canes just before serving so they stay crisp.

Why This Recipe Works

• Baking the crumb crust briefly sets it so slices lift cleanly.
• Whipping the cream separately keeps the filling light rather than dense.
• Four hours of chilling firms the filling enough to cut.
• Candy canes added at the end stay crunchy instead of dissolving.

Serving Ideas

Slice cold and finish each plate with a little more crushed candy cane.

Storage and Reheating