No-Bake Candy Cane Pie is the ultimate holiday dessert that combines creamy peppermint filling, a crunchy Oreo crust, and festive candy cane toppings. This quick and easy pie requires no baking, making it the perfect stress-free treat for Christmas celebrations.
Why You’ll Love This Recipe
- Festive Flavor: A delightful mix of peppermint and chocolate for the holiday season.
- No Oven Required: Perfect for busy kitchens during holiday baking marathons.
- Quick to Make: Assembles in just minutes with minimal effort.
- Make-Ahead Friendly: Tastes even better after chilling, so it’s great for planning ahead.
- Crowd-Pleaser: Kids and adults alike will love this fun, seasonal dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Oreo cookies (for the crust)
- Unsalted butter (melted)
- Cream cheese (softened)
- Powdered sugar
- Peppermint extract
- Whipped topping (such as Cool Whip)
- Crushed candy canes (for filling and garnish)
- Optional: Chocolate shavings or extra Oreos for garnish
Directions
- Make the Crust: Crush the Oreo cookies into fine crumbs using a food processor. Mix the crumbs with melted butter and press firmly into the bottom of a 9-inch pie pan to form an even crust. Chill in the refrigerator while preparing the filling.
- Prepare the Filling: In a large bowl, beat the cream cheese and powdered sugar together until smooth. Add the peppermint extract and mix well.
- Fold in Whipped Topping: Gently fold in the whipped topping until the filling is light and fluffy.
- Add Crushed Candy Canes: Stir in crushed candy canes for a festive crunch.
- Assemble the Pie: Pour the filling into the prepared crust and smooth the top with a spatula.
- Chill: Refrigerate the pie for at least 4 hours, or until set.
- Garnish and Serve: Just before serving, sprinkle the top with additional crushed candy canes, chocolate shavings, or extra Oreo crumbs. Slice and enjoy!
Servings and Timing
- Servings: 8 slices
- Prep Time: 15 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 15 minutes
Variations
- Chocolate Candy Cane Pie: Add melted chocolate to the filling for a rich, chocolatey twist.
- Gluten-Free: Use gluten-free cookies for the crust to make this pie gluten-free.
- Extra Minty: Double the peppermint extract for a stronger flavor.
- Mini Pies: Use muffin tins to create individual no-bake pies.
- Hot Cocoa Topping: Garnish with mini marshmallows and drizzle with chocolate syrup for a hot cocoa-inspired look.
Storage/Reheating
- Storage: Store the pie in the refrigerator in an airtight container for up to 5 days.
- Freezing: Wrap the pie tightly in plastic wrap and foil, then freeze for up to 1 month. Thaw in the refrigerator before serving.
- Reheating: This dessert is best served cold and does not require reheating.
FAQs
Can I make this pie without an electric mixer?
Yes, but beating the cream cheese and powdered sugar by hand will require extra effort to achieve a smooth consistency.
Can I use homemade whipped cream instead of Cool Whip?
Absolutely! Whip heavy cream with a bit of sugar until stiff peaks form and use it in place of Cool Whip.
What can I use instead of an Oreo crust?
A graham cracker crust or chocolate cookie crust works well as an alternative.
Can I make this pie ahead of time?
Yes, this pie is perfect for making a day or two in advance since it needs time to chill and set.
How do I crush candy canes easily?
Place candy canes in a zip-top bag and use a rolling pin or mallet to crush them into small pieces.
Is peppermint extract necessary?
Peppermint extract gives the pie its signature flavor, but you can substitute vanilla extract for a milder taste.
Can I add food coloring to the filling?
Yes, add a drop or two of red food coloring for a festive pink hue.
How do I prevent the crust from crumbling?
Press the crust firmly into the pan and refrigerate it before adding the filling to help it hold together.
What’s the best way to slice the pie cleanly?
Use a sharp knife dipped in hot water and dried between cuts for clean slices.
Can I use a store-bought crust?
Yes, a pre-made chocolate or graham cracker crust works perfectly for convenience.
Conclusion
No-Bake Candy Cane Pie is a delightful holiday dessert that brings the flavors of the season to your table with ease. Creamy, minty, and topped with festive candy cane pieces, this pie is a showstopper for any celebration. Make it ahead of time and enjoy a stress-free, crowd-pleasing treat this holiday season!
Print
No-Bake Candy Cane Pie
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Description
This no-bake candy cane pie is a dreamy combination of creamy peppermint filling, crunchy cookie crust, and crushed candy canes for a festive holiday treat. It’s easy to make and perfect for Christmas celebrations!
Ingredients
For the Crust:
- 1 1/2 cups chocolate cookie crumbs (such as Oreo, finely crushed)
- 1/4 cup unsalted butter, melted
For the Filling:
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1/4 cup crushed candy canes (plus extra for garnish)
- 1 tsp peppermint extract
- 2 cups whipped topping (like Cool Whip)
For the Topping:
- 1/2 cup whipped topping (additional, for garnish)
- Crushed candy canes or peppermint pieces
Instructions
- Prepare the Crust:
- In a medium bowl, mix the chocolate cookie crumbs and melted butter until evenly combined.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Chill in the refrigerator for 10-15 minutes to set.
- Make the Filling:
- In a large mixing bowl, beat the cream cheese and powdered sugar together until smooth and creamy.
- Stir in the peppermint extract and crushed candy canes. Fold in the whipped topping until fully incorporated.
- Assemble the Pie:
- Spoon the filling into the chilled crust and smooth the top with a spatula.
- Decorate the Pie:
- Spread or pipe additional whipped topping over the top of the pie. Sprinkle with crushed candy canes or peppermint pieces for a festive finish.
- Chill and Serve:
- Refrigerate the pie for at least 2 hours, or until fully set. Slice and serve chilled.
Notes
- For an extra chocolatey twist, drizzle melted chocolate or chocolate syrup over the pie before serving.
- Store leftovers in the refrigerator for up to 3 days.