Candy Cane Pie Recipe
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.
- 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
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
- 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.
- 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.
- Flavor and Color Filling: Stir peppermint extract and red gel food coloring into the cooled marshmallow mixture until evenly combined.
- Combine with Cool Whip: Stir in half of the thawed Cool Whip until blended thoroughly.
- 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.
- 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.
- 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
Find it online: https://islawhite.com/candy-cane-pie-recipe/
