Candy Cane Pie
This Candy Cane Pie is a delicious pink cream pie made with cream cheese, pudding, peppermint extract, and a few other ingredients!
Servings: 10 slices
Ingredients
Crust
- 18 Oreos crushed
- 4 tablespoons butter melted
Filling
- 16 ounces cream cheese room temperature
- 1 ¼ cups powdered sugar
- 1 tablespoon butter room temperature
- 1 teaspoon vanilla extract
- 1 ½ teaspoon peppermint extract
- 3.4 ounce instant pudding mix cheesecake flavor
- 1 ½ cups heavy whipping cream
- 2 - 4 drops red gel food color
Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 12 soft peppermint candies or 1 tablespoon crushed candy canes
Instructions
Crust
- Add the 18 Oreos to a food processor and pulse until fine crumbs form. You can also add the cookies to a storage bag and crush them with a rolling pin. The filling tends to stick to the storage bag so I prefer the food processor.
- Add the 4 tablespoons butter to the crumbs and pulse until the butter coats the Oreo crumbs. If using the storage bag method, add the crumbs to a medium bowl and with the butter and stir until the butter coats all of the crumbs.
- Pour the oreo crumbs into a 9-inch pie plate and firmly press into the bottom and up the sides of the plate.
- Place the pie crust in the freezer or refrigerate if you don’t have room in the freezer to firm up while working on the filling.
Filling
- In a large bowl, add in the 16 ounces cream cheese, 1 ¼ cups powdered sugar, and 1 tablespoon butter. Using a hand mixer, beat on medium speed until smooth and creamy.
- Add in the 1 teaspoon vanilla extract and 1 ½ teaspoon peppermint extract and beat until combined.
- In a separate large bowl, add the 3.4 ounce instant pudding mix and 1 ½ cups heavy whipping cream. Beat with the hand mixer until stiff peaks form and the pudding mix is thoroughly combined.
- Add the 2 - 4 drops red gel food color, and pudding whipped cream mixture to the cream cheese mixture. Beat until incorporated.
- Scoop the mixture on top of the chilled crust and spread out evenly.
- Place in the fridge for 4 hours to overnight to set up.
Whipped Cream
- Add the 1 cup heavy whipping cream and 2 tablespoons powdered sugar to a large mixing bowl. Beat using a hand mixer on medium speed until stiff peaks form.
- Add the whipped cream to a piping bag fitted with a Wilton 1M tip and pipe swirls on top of the pie.
- Just before serving, top each swirl of whipped cream with a soft peppermint.
- Place the pie in an airtight container and store in the refrigerator.
Notes
Storage: Store in an airtight container or covered in the refrigerator for up to 5 days.
Nutrition
Calories: 614kcal | Carbohydrates: 45g | Protein: 6g | Fat: 47g | Saturated Fat: 28g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 128mg | Sodium: 337mg | Potassium: 171mg | Fiber: 1g | Sugar: 29g | Vitamin A: 1659IU | Vitamin C: 0.4mg | Calcium: 90mg | Iron: 3mg
