8 ounces cream cheese, softened to room temperature
14 ounces sweetened condensed milk
1 teaspoon alcohol-free vanilla extract
1/2 teaspoon peppermint extract
2 cups heavy whipping cream, chilled
3/4 cup crushed candy canes, divided
2 drops red food coloring, optional
Instructions
Step 1: Prepare the Creamy Base In a large mixing bowl, beat the softened cream cheese until it is completely smooth and free of lumps. Slowly pour in the sweetened condensed milk while continuing to beat the mixture at a medium speed until the two are fully incorporated and velvety.
Step 2: Add the Holiday Flavors Stir in the alcohol-free vanilla extract and the peppermint extract. If you want your pie to have a festive pink hue, add a couple of drops of red food coloring at this stage and mix until the color is uniform throughout the base.
Step 3: Whip the Cream In a separate chilled bowl, whip the heavy cream until stiff peaks form. Be careful not to overbeat it, as you want a fluffy consistency that will hold its shape. Gently fold about one third of the whipped cream into the cream cheese mixture to lighten it up.
Step 4: Fold and Fill Gently fold in the remaining whipped cream along with 1/2 cup of the crushed candy canes. Use a spatula to incorporate everything with a light touch so you do not deflate the air. Pour the filling into the chocolate cookie crust and smooth the top with a spoon.
Step 5: Chill and Garnish Place the pie in the refrigerator for at least four hours, or ideally overnight, to let it set firmly. Just before serving, sprinkle the remaining 1/4 cup of crushed candy canes over the top for a fresh, crunchy finish.
