Candy Cane Pie Recipe

Introduction

Candy Cane Pie is a festive and creamy dessert perfect for the holiday season. With a crunchy Oreo crust and a cool peppermint marshmallow filling, it’s both delightful and visually appealing. This no-bake pie is an easy way to impress guests with minimal effort.

Ingredients

• 24 Oreos
• 5 tablespoons butter, melted
• 1 bag (10 oz) mini marshmallows
• 1/2 cup heavy whipping cream
• 1 teaspoon peppermint extract
• 1 drop red gel food coloring
• 16 ounces Cool Whip, thawed
• Crushed or chopped peppermint candy canes

Instructions

1. Step 1: Grease a 9-inch pie plate with softened butter or shortening. Set aside.
2. Step 2: Blend the Oreos in a food processor until finely crushed. With the processor running on low, slowly add the melted butter and continue processing until crumbs are coated.
3. Step 3: Press the Oreo crumb mixture evenly into the base and up the sides of the prepared pie plate. Freeze for 20 minutes.
4. Step 4: For the filling, combine mini marshmallows and heavy whipping cream in a small saucepan over medium heat. Stir constantly until marshmallows melt, about 5 minutes.
5. Step 5: Remove the saucepan from heat and let the mixture cool to room temperature, stirring occasionally to speed cooling.
6. Step 6: Stir in peppermint extract and red gel food coloring, mixing thoroughly.
7. Step 7: Fold in half of the Cool Whip until well combined.
8. Step 8: Spoon the peppermint filling into the frozen crust and smooth the surface with a spatula.
9. Step 9: Spread the remaining Cool Whip over the filling layer.
10. Step 10: Cover the pie with a lid or plastic wrap and chill in the refrigerator for at least 6 hours, or overnight for best results.
11. Step 11: Just before serving, sprinkle crushed peppermint candy canes on top to add crunch and festive color. Enjoy!

Tips & Variations

• If you prefer not to use Cool Whip, whip 3 cups heavy cream with 2/3 cup powdered sugar until stiff peaks form. Use half in the marshmallow mixture and half for the topping.
• To cool the marshmallow mixture faster, chill the saucepan in the fridge, place it in an ice bath, or transfer the mixture to a cool bowl while stirring.
• Mix the red food coloring well to avoid streaks in the filling.
• Press the Oreo crust firmly into the dish to prevent cracks when slicing.
• Add crushed candy canes only right before serving to keep them crunchy.

Storage

Store the Candy Cane Pie covered in the refrigerator for up to 3 days. Keep the crushed candy canes separate and sprinkle on just before serving to maintain their texture. To reheat, this pie is best served chilled and does not require heating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, the pie tastes even better when chilled overnight, allowing the flavors to meld and the filling to set fully.

Can I use a different cookie for the crust?

Absolutely. Chocolate wafer cookies or any chocolate sandwich cookies work well as substitutes for Oreos.

Candy Cane Pie Recipe

Print Recipe

★★★★★

4.4 from 69 reviews

This festive Candy Cane Pie combines a rich Oreo cookie crust with a creamy peppermint-flavored filling that’s light, fluffy, and perfect for holiday celebrations. The pie is layered with melted marshmallows, peppermint extract, whipped topping, and finished with crushed candy canes for a refreshing crunch. It requires no baking, making it a simple and quick dessert to prepare ahead of time.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 6 hours 20 minutes (including chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Oreo Crust

• 24 Oreos
• 5 tablespoons butter, melted

Peppermint Pie Filling

• 1 bag (10 oz) mini marshmallows
• 1/2 cup heavy whipping cream
• 1 teaspoon peppermint extract
• 1 drop red gel food coloring
• 16 ounces Cool Whip, thawed
• Crushed/chopped peppermint candy canes (for topping)

Instructions

1. Prepare Oreo Crust: Grease a 9-inch pie plate with softened butter or shortening. In a food processor, blend Oreos until fine crumbs form. With the processor running on low, slowly add melted butter and process until crumbs are well coated. Press the crumb mixture firmly into the base and up the sides of the pie dish. Freeze for 20 minutes to set.
2. Make Peppermint Pie Filling: While the crust freezes, place mini marshmallows and heavy whipping cream in a small saucepan over medium heat. Stir constantly until marshmallows melt, about 5 minutes. Remove from heat and cool to room temperature, stirring occasionally to speed cooling.
3. Flavor and Color Filling: Stir peppermint extract and red gel food coloring into the cooled marshmallow mixture until evenly combined.
4. Combine with Cool Whip: Stir in half of the thawed Cool Whip until blended thoroughly.
5. Assemble the Pie: Spoon the peppermint filling into the Oreo crust and smooth with a spatula. Spread the remaining Cool Whip evenly over the filling layer.
6. Chill to Set: Cover the pie with plastic wrap or a lid and refrigerate for at least 6 hours, preferably overnight, to allow it to firm up.
7. Serve: Just before serving, sprinkle crushed peppermint candy canes over the top for a crunchy festive garnish. Enjoy your Candy Cane Pie!

Notes

• If avoiding Cool Whip, whip 3 cups heavy whipping cream with 2/3 cup powdered sugar until stiff peaks form; use half in the marshmallow mixture and half for the topping.
• To cool the marshmallow mixture faster, chill the saucepan in the fridge for 15 minutes, use an ice bath, or transfer to a mixing bowl to cool.
• Mix food coloring thoroughly to prevent uneven coloring or streaks.
• Press the Oreo crust firmly into the pie plate to prevent cracking when slicing.
• Add crushed candy canes only just before serving to maintain their crunchy texture.

Keywords: Candy Cane Pie, peppermint pie, Oreo crust dessert, no bake pie, holiday dessert, peppermint marshmallow pie