Candy Cane Pie Recipe

Introduction

This Candy Cane Pie is a festive and creamy treat that perfectly blends chocolate and peppermint flavors. With a crunchy Oreo crust and a smooth, minty filling, it’s an easy dessert to impress at any holiday gathering.

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 for topping

Instructions

1. Step 1: Grease a 9-inch pie plate with softened butter or shortening and set aside.
2. Step 2: Place the Oreos in a food processor and blend until fine crumbs form. While the processor runs on low, slowly drizzle in the melted butter until the crumbs are evenly coated.
3. Step 3: Press the Oreo crumb mixture firmly into the bottom and up the sides of the prepared pie dish. Freeze the crust for 20 minutes to set.
4. Step 4: Meanwhile, in a small saucepan over medium heat, combine the mini marshmallows and heavy whipping cream. Stir constantly until the marshmallows melt completely, about 5 minutes.
5. Step 5: Remove from heat and let the mixture cool to room temperature, stirring occasionally to speed the cooling.
6. Step 6: Stir in peppermint extract and red gel food coloring until well blended.
7. Step 7: Fold in half of the Cool Whip until fully combined with the peppermint mixture.
8. Step 8: Spoon the peppermint filling into the chilled crust and smooth the top with a spatula.
9. Step 9: Spread the remaining Cool Whip evenly over the filling. Cover the pie and refrigerate for at least 6 hours, or preferably overnight.
10. Step 10: Just before serving, sprinkle the pie generously with crushed or chopped candy canes for a festive crunch. Enjoy!

Tips & Variations

• To speed up cooling the marshmallow mixture, transfer it to a bowl set over an ice bath while stirring.
• Substitute the crushed candy canes topping with chocolate shavings or peppermint bark for extra texture.
• For a stronger peppermint flavor, add an extra 1/2 teaspoon of peppermint extract.
• If you don’t have a food processor, place Oreos in a sealed bag and crush with a rolling pin for the crust.

Storage

Store the pie covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve for the best texture. Reheat is not recommended, as this pie is best enjoyed cold and creamy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cookie for the crust?

Yes, chocolate wafer cookies or graham crackers can be used instead of Oreos. Adjust the amount of butter if needed to achieve a firm crust.

What if I don’t have red gel food coloring?

The red food coloring is mainly for festive color. You can omit it without affecting the taste, or substitute with natural coloring like beet juice, but use sparingly to avoid altering flavor.

Candy Cane Pie Recipe

Print Recipe

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This festive Candy Cane Pie combines a crunchy Oreo crust with a creamy peppermint marshmallow filling, topped with Cool Whip and crushed candy canes for a refreshing holiday treat. Perfect for Christmas celebrations, this no-bake pie blends cool minty flavors with sweet, smooth textures.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 6 hours 20 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

• 24 Oreos
• 5 tablespoons butter, melted

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

Topping

• Crushed or chopped peppermint candy canes (quantity to taste)

Instructions

1. Prepare the Oreo Crust: Grease a 9-inch pie plate with softened butter or shortening. In a food processor, blend the Oreos into fine crumbs. While blending on low speed, slowly pour in the melted butter until the crumbs are well coated.
2. Form the Crust: Press the Oreo crumb mixture firmly into the base and up the sides of the greased pie dish. Place the crust in the freezer for 20 minutes to set.
3. Make the Peppermint Filling: In a small saucepan over medium heat, combine the mini marshmallows and heavy whipping cream. Stir constantly until the marshmallows are completely melted, about 5 minutes.
4. Cool the Filling: Remove the saucepan from heat and allow the mixture to cool to room temperature, stirring occasionally. (To speed cooling, place the pan in an ice bath while stirring.)
5. Flavor and Color: Stir in the peppermint extract and red gel food coloring until evenly mixed.
6. Mix in Cool Whip: Add half of the thawed Cool Whip to the peppermint mixture and stir until fully combined.
7. Assemble the Pie: Spoon the peppermint filling into the chilled Oreo crust and spread it evenly with a spatula.
8. Top the Filling: Spread the remaining Cool Whip over the peppermint filling for a smooth, creamy layer.
9. Chill the Pie: Cover the pie with a lid or plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow flavors to meld and the pie to set properly.
10. Add Final Touch: Just before serving, sprinkle crushed or chopped peppermint candy canes over the top for a festive crunch and decorative touch. Enjoy your Candy Cane Pie!

Notes

• To speed up the cooling of the marshmallow mixture, place the saucepan in an ice bath and stir frequently.
• For best texture, ensure the Cool Whip is fully thawed before mixing.
• The pie should be kept refrigerated and served chilled.
• You can adjust the amount of peppermint extract to taste, but be cautious as it is quite strong.

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