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–+ servings
candy cane pie made on a chocolate Oreo cookie crust.
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5 from 9 votes

Candy Cane Pie

You'll love this No Bake Candy Cane Pie that's made with cream cheese, real peppermint and crushed candy canes on an Oreo cookie crust.
Prep Time30 minutes
Cook Time0 minutes
Refrigeration1 hour
Total Time1 hour 30 minutes
Course: Desserts
Cuisine: American
Servings: 8
Calories: 498kcal
Author: Debi Morgan | Quiche My Grits

Equipment

Ingredients

Filling

  • 16 ounces cream cheese
  • 1 cup powdered sugar
  • 2 teaspoons peppermint extract
  • 1 candy cane (crushed into small bits)
  • 8 ounces Cool Whip (whipped topping)

Crust

  • 10 ounce pkg. Oreo Thins cookies (get the THIN type)
  • ½ stick salted butter (4 Tablespoons)

Topping

  • 2 cups heavy whipping cream
  • 2 Tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 2 candy canes (crushed for garnish)
  • 2 candy canes (whole decoration for top of pie)

Instructions

Filling

  • Let cream cheese sit until it reaches room temperature.
  • Blend cream cheese with a stand or hand mixer until creamy and no lumps remain.
  • Add powdered sugar and peppermint extract. Blend well.
  • Place 1 candy cane in a baggie.
  • Crush candy cane (ad) with the back of a spoon or a heavy measuring cup until it becomes tiny little pieces.
  • Add crushed candy to cream cheese mixture and stir.
  • Stir in Cool Whip and place pie filling in the refrigerator while making the crust.

Crust

  • Add entire bag of Oreo cookie thins to a food processor or blender (ad) and pulse until crumbly.
  • Mix cookie crumbs with melted butter in a medium bowl.
  • Pour crumb mixture into a pie pan or 9 inch pie plate and press down into the bottom and up the sides.
  • Place crust in the freezer for 15 minutes while making the whipped cream.

Assembly

  • Take crust out of the freezer. Spoon cream cheese filling into the crust.
  • Add 2 candy canes in the middle of the pie in any design you wish.
  • Decorate the top of pie with whipped cream and crushed candy canes.

Topping

  • Add heavy cream to a mixing bowl. With a mixer, beat until stiff peaks form.
  • Add powdered sugar and vanilla extract to whipped cream and mix until well blended.
  • Use whipped cream to decorate the top of the pie however you wish. Use a piping bag, or spread whipped cream on top of pie.
  • Place 2 candy canes in a baggie and close. Crush into small pieces and sprinkle over pie as desired.

Notes

  • Try adding only 1 teaspoon of peppermint and tasting the batter before adding another. Some folks like it strong, and others don't. 
  • See blog post on directions on how to decorate with a piping bag and cake tip.
  • You'll need a total of 5 candy canes for this recipe.
  • Wrap leftover pie with plastic wrap and store in the refrigerator for up to 5 days.
  • If freezing, wrap pie in plastic wrap and cover with a layer of aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
  • This no-bake pie can be made ahead of your party or celebration! Wrap tightly or place in an airtight container. Store for up to 3 days before serving.
  • Pulse the candy canes into very small bits for the filling. Leave a few candy cane pieces intact for the garnish.
  • Candy Cane pie slices easier after it has been refrigerated for at least one hour. Refrigerating overnight is best and freezing this peppermint pie is even better!
  • View the Google Web Story for Candy Cane Pie!

Nutrition

Calories: 498kcal | Carbohydrates: 29g | Protein: 6g | Fat: 48g | Saturated Fat: 30g | Sodium: 260mg | Potassium: 166mg | Fiber: 0.1g | Sugar: 25g | Vitamin C: 0.4mg | Calcium: 127mg | Iron: 0.1mg