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Candy Cane Pie

Creamy Candy Cane Pie: A Festive No-Bake Delight

Candy Cane Pie is a festive no-bake dessert that combines creamy peppermint filling with a crunchy Oreo crust, perfect for holiday gatherings.
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Prep Time 30 minutes
Chilling Time 6 hours
Total Time 6 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 24 cookies Oreo Cookies Base structure of the crust; substitute with any chocolate cookie if needed.
  • 5 tablespoons Butter Binds the crushed cookies together; use margarine for a dairy-free option.
For the Filling
  • 10 oz Mini Marshmallows Provides texture and sweetness; can swap with homemade marshmallow or other soft candies if desired.
  • 0.5 cups Heavy Whipping Cream Adds richness to the filling; use evaporated milk for a lighter option.
  • 1 teaspoon Peppermint Extract Infuses the Candy Cane Pie with minty flavor; vanilla extract can be a substitute.
  • 1 drop Red Gel Food Coloring Adds festive color to the filling; omit for a pure white filling.
  • 16 oz Cool Whip Lightens and aerates the filling; alternatively, use homemade whipped cream.
For the Topping
  • Crushed Peppermint Candy Canes Adds a crunchy finish; replace with chocolate sprinkles or crushed nuts if desired.

Equipment

  • 9-inch pie plate
  • Food Processor
  • Medium saucepan

Method
 

Step‑by‑Step Instructions for Candy Cane Pie
  1. Prepare the Pie Plate: Begin by greasing a 9-inch pie plate with softened butter or shortening to prevent sticking. Set the pie plate aside while you prepare the crust.
  2. Make the Crust: In a food processor, pulse Oreo cookies until they form fine crumbs. Combine these crumbs with melted butter in a bowl. Press this mixture firmly into the bottom and up the sides of the prepared pie plate. Freeze the crust for 20 minutes.
  3. Heat the Filling: For the filling, combine mini marshmallows and heavy whipping cream in a medium saucepan over medium heat. Stir continuously for about 5 minutes until the marshmallows are melted and the mixture is smooth. Remove from heat and let it cool slightly.
  4. Add Flavor and Color: Stir in the peppermint extract and one drop of red gel food coloring. Gently fold in half of the Cool Whip until fully combined.
  5. Assemble the Pie: Spoon the peppermint filling into your prepared Oreo crust and smooth the top. Carefully spread the remaining Cool Whip over the filling.
  6. Chill: Cover the assembled Candy Cane Pie with plastic wrap and refrigerate for at least 6 hours, or overnight for the best results.
  7. Garnish and Serve: Sprinkle crushed peppermint candy canes generously over the top of the pie before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 30mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 4IUCalcium: 2mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

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