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Easy Candy Cane Pie Recipe

Easy Candy Cane Pie

A creamy, peppermint-forward holiday pie with red-and-white swirls, crushed candy canes, and a buttery graham cracker crust. Simple to make, stunning to serve, and perfect for festive gatherings.
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Prep Time 20 minutes
4 hours
Total Time 4 hours 20 minutes
Servings: 8 Slices
Course: Dessert
Cuisine: American, holyday
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pre-made graham cracker crust or chocolate/gingersnap crust
  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1½ cups heavy whipping cream or whipped topping
  • ½ cup crushed candy canes plus extra for garnish
  • A drop or two of red food coloring optional, for swirls

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Spatula
  • Knife
  • Pie dish or tart pan

Method
 

  1. Prepare the cream cheese base: In a mixing bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract; mix until fully combined.
  2. Whip the cream: In a separate bowl, whip heavy cream to stiff peaks. Gently fold into the cream cheese mixture.
  3. Tint and fold candy canes: Split the filling into two portions. Tint one portion with red food coloring. Fold crushed candy canes into both portions.
  4. Assemble the pie: Spoon the white filling into the crust. Dollop the red filling on top and swirl gently with a knife to create a festive pattern.
  5. Garnish: Sprinkle remaining crushed candy canes on top.
  6. Chill: Refrigerate for at least 4 hours or overnight for best results.
  7. Serve: For clean slices, dip your knife in hot water before cutting. Serve chilled.

Notes

  • Fresh candy canes ensure a crisp texture; stale ones may be chewy.
  • Chocolate or gingersnap crusts add a rich contrast to the peppermint flavor.
  • Can use whipped topping instead of heavy cream for a lighter version.
  • Pie can be made a day in advance; flavors improve after overnight chilling.