Candy Cane Pie
A festive, creamy pie featuring a peppermint-flavored filling with crushed candy canes, set in a graham cracker crust, perfect for holiday celebrations.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 4 hours 28 minutes
- Yield: 8 1x
- Method: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- ½ cup granulated sugar
- 1 package (3.4 oz) instant vanilla pudding mix
- 2 cups cold milk
- 1 teaspoon peppermint extract
- 1 cup whipped topping (such as Cool Whip), thawed
- ½ cup crushed candy canes
Instructions
- Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well blended.
- Press the crumb mixture evenly into the bottom and up the sides of a 9-inch pie plate. Bake for 8 minutes. Remove and cool completely.
- In a mixing bowl, whisk together the vanilla pudding mix and cold milk until thickened, about 2 minutes.
- Stir in peppermint extract, then fold in whipped topping and crushed candy canes gently until evenly combined.
- Pour the filling into the cooled crust and smooth the top.
- Refrigerate the pie for at least 4 hours or until set before serving.
- Optionally, garnish with additional crushed candy canes or whipped topping before serving.
Notes
For a stronger peppermint flavor, add a little more peppermint extract. Use fresh whipped topping for best texture. Crush candy canes finely to avoid large hard pieces in the pie.
Nutrition
- Calories: 320
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Find it online: https://www.receipster.com/candy-cane-pie/