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–+ servings
Susan Queck

No-Bake Candy Cane (Peppermint) Pie

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Total time4 hours 15 minutes
Preparation time15 minutes
Cooking time4 hours
Servings: 8 slices
Course: Homemade Pie
Cuisine: American
Ingredients Method Video Equipment

Ingredients
 
 

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

Step by Step
 

Start Preparation
Making the Crust
  1. Add cookies to a food processor and grind into fine crumbs.
  2. In a large bowl, combine melted butter and cookie crumbs until well combined. Press into the pie plate firmly.
  3. Chill covered in refrigerator at least 30 minutes, longer is fine.
Making the Filling
  1. In a large whisk together milk and pudding mix until smooth and creamy. Stir in peppermint extract.
    Add food coloring, if using.
  2. Fold in about ½ of your whipped topping or whipped cream.
  3. Spoon into crust and chill in the refrigerator for at least 3 hours.
  4. Add remaining whipped topping, or whipping cream, to the top.
  5. Crack candy cane sticks and crumble on the pie. Decorate as desired.
    Serve immediately or place in refrigerator until ready to serve.

Equipment

Nutrition

Serving: 1 sliceCalories: 531 kcalCarbohydrates: 48 gProtein: 6 gFat: 36 gSaturated Fat: 21 gPolyunsaturated Fat: 3 gMonounsaturated Fat: 9 gTrans Fat: 0.3 gCholesterol: 94 mgSodium: 1155 mgPotassium: 226 mgFiber: 1 gSugar: 18 gVitamin A: 1196 IUVitamin C: 0.4 mgCalcium: 128 mgIron: 2 mg

Video

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