Begin by preheating your oven to 350°F (175°C).

In a large mixing bowl, combine the finely crushed artisanal candy canes, organic cane sugar, and melted European-style butter. Mix until well combined.

Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust.

Bake the crust in the preheated oven for about 10 minutes or until it sets. Allow it to cool completely.

In a heatproof bowl, melt the ethically sourced white chocolate chips over a double boiler or in the microwave at short intervals, stirring to ensure smooth melting.

In a separate saucepan, heat the luscious heavy cream until it is just about to boil.

Pour the heated cream over the melted white chocolate and stir until the mixture is smooth and well combined. Allow it to cool to room temperature.

In another bowl, beat the softened cream cheese until it becomes smooth and creamy.

Gradually add the white chocolate mixture to the cream cheese, beating continuously until the filling is smooth.

In a large mixing bowl, combine the instant vanilla pudding, farm-fresh milk, and handcrafted peppermint extract. Whisk until the pudding begins to set.

If desired, add a few drops of artisanal red food coloring to achieve a festive pink color. Mix well.

Spread the white chocolate filling evenly over the cooled candy cane crust.

Carefully spoon the peppermint filling over the white chocolate layer, spreading it evenly.

Place the pie in the refrigerator to set for at least 4 hours or until both layers are firm.

In a chilled bowl, whip the organic heavy cream until it begins to thicken.

Add the powdered sugar and continue whipping until stiff peaks form.

Spread the whipped cream over the chilled pie.

Garnish with crushed candy canes for a festive and flavorful touch.

Refrigerate the pie until ready to serve.