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No-Bake Candy Cane (Peppermint) Pie
This No-Bake Peppermint Candy Cane Pie is sure to satisfy your tastebuds. A little hint of mint dances with chocolate and cream. What a pie!
Prep Time
15
minutes
minutes
Total Time
4
hours
hours
15
minutes
minutes
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Course
Homemade Pie
Cuisine
American
Servings
8
slices
Calories
531
kcal
Cook Mode
Screen not going dark
Ingredients
US Custom
-
Metric
Crust
24
chocolate cookies
5
tablespoons
unsalted butter
molten
Filling
2
cups
milk
cold
6.6
oz
instant white chocolate pudding mix
2 boxes
½
teaspoon
peppermint extract
2
cups
whipping cream
or 8 oz whipped topping, thawed
red food coloring
optional
Decorations
Candy canes
Instructions
Making the Crust
Add cookies to a food processor and grind into fine crumbs.
In a large bowl, combine melted butter and cookie crumbs until well combined. Press into the pie plate firmly.
Chill covered in refrigerator at least 30 minutes, longer is fine.
Making the Filling
In a large whisk together milk and pudding mix until smooth and creamy. Stir in peppermint extract.
Add food coloring, if using.
Fold in about ½ of your whipped topping or whipped cream.
Spoon into crust and chill in the refrigerator for at least 3 hours.
Add remaining whipped topping, or whipping cream, to the top.
Crack candy cane sticks and crumble on the pie. Decorate as desired.
Serve immediately or place in refrigerator until ready to serve.
Nutrition
Serving:
1
slice
|
Calories:
531
kcal
|
Carbohydrates:
48
g
|
Protein:
6
g
|
Fat:
36
g
|
Saturated Fat:
21
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
9
g
|
Trans Fat:
0.3
g
|
Cholesterol:
94
mg
|
Sodium:
1155
mg
|
Potassium:
226
mg
|
Fiber:
1
g
|
Sugar:
18
g
|
Vitamin A:
1196
IU
|
Vitamin C:
0.4
mg
|
Calcium:
128
mg
|
Iron:
2
mg
Nutrition information isn’t always accurate.
Equipment
9" Pie Dish
Recipe Video
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Author:
Susan Queck