Village Inn Candy Cane Pie (Copycat Recipe)
Ingredients
- Crust
- 1 chocolate cookie crust 9-inch, store-bought or homemade
- Filling
- 8 oz cream cheese softened
- 1 14 oz can sweetened condensed milk
- 1 teaspoon peppermint extract adjust to taste
- 1 teaspoon vanilla extract
- 1½ cups heavy whipping cream cold
- Toppings
- ½ cup crushed candy canes or peppermint candies
- Whipped cream for garnish
- Chocolate shavings or chocolate syrup optional
Instructions
- Whip heavy cream in a cold bowl until stiff peaks form, then refrigerate.
- Beat cream cheese in a large bowl until completely smooth.
- Add sweetened condensed milk and mix until fully combined.
- Mix in vanilla extract and peppermint extract.
- Gently fold whipped cream into the cream cheese mixture until light and airy.
- Spoon filling evenly into the chocolate crust and smooth the top.
- Refrigerate for at least 4 hours, preferably overnight, until fully set.
- Just before serving, sprinkle crushed candy canes on top.
- Garnish with whipped cream and chocolate shavings or drizzle, if desired.
Notes
Start with a small amount of peppermint extract; it’s very strong.
Fold whipped cream gently to keep the filling light and fluffy.
Add candy canes right before serving so they stay crunchy.
Chill overnight for the cleanest slices.
Store covered in the refrigerator for up to 4 days.
Freeze without toppings for up to 1 month; thaw overnight in the fridge.