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No-Bake Candy Cane Pie

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  • Author: clara
  • 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

Units Scale

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

  1. 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.
  2. 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.
  3. Assemble the Pie:
    • Spoon the filling into the chilled crust and smooth the top with a spatula.
  4. 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.
  5. 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.