Candy Cane Pie
This Candy Cane Pie is the perfect no-bake dessert for the holiday season! Not only is it full of peppermint flavor, but it’s also the perfect dessert to share with family and friends.
If you’re looking for the perfect pie to eat after Christmas dinner, look no further than this candy cane pie recipe!
The texture of the whipped cream paired with the flavor of the crushed candy canes and peppermint extract will have everyone asking for this great recipe.
I love an easy dessert during the holiday season, and this one is always at the top of my list.
I’ve literally been told that it’s the perfect holiday dessert – and one of the best ways to kick off the New Year! As someone who loves to cook and share with others, I never mind the rave reviews!
While this delicious pie does have to sit overnight in the fridge, it’s worth it – I promise! I always just make it the night before I plan on eating it, and that way, when I wake up, I know that I have a delicious peppermint pie recipe reading and waiting for me.
It’s like my own personal holiday present to myself – ready to enjoy!
Ingredients for your Candy Cane Pie
Be sure to head to the grocery store and get all the ingredients that you need before starting. You’ll also want to have a rubber spatula, food processor, and small saucepot handy as well.
- marshmallows
- whole milk (3%)
- vanilla extract
- salt
- peppermint extract
- red food coloring
- crushed peppermint candy
- Cool Whip
- Oreo baking crumbs
- unsalted butter
How to make No Bake Peppermint Pie
Just follow the simple step-by-step instructions below to make this simple candy cane pie recipe.
To Make the Oreo Cookie Crumb Crust:
Mix the melted butter with the Oreo Cookie Baking Crumbs.
Press the mixture into a greased 9” pie plate
Refrigerate the pie crust for at least 30 minutes before adding the filling.
To Make the Candy Cane Pie Filling:
In a small food processor, crush the peppermint candy and set aside.
Mix the marshmallows and milk in a medium saucepan (preferably with a heavy bottom) over low heat.
Stir continuously until the marshmallows are melted, and the mixture is smooth
Remove from heat.
Add in the vanilla extract, salt, peppermint extract, and food coloring.
Stir it all together until pink
Cool the pie filling for at least 30 minutes, stirring several times. (You could set your phone timer for 5 minutes and then stir, and keep repeating until the 30 minutes are up)
Once the pie filling has cooled, fold in the cool whip.
Stir in 2 tablespoons of crushed candies
Spoon the candy cane pie filling into the oreo cookie pie crust.
Refrigerate, covered, for 8 hours or overnight.
Top with the remaining Cool Whip
Sprinkle with remaining peppermint candy just before you serve.
Tips
If you don’t want to use the Oreo cookie crust, you can easily use a different cookie to make the chocolate crust or switch it up for something completely different. (I think that a sugar cookie crust would be really good, too!)
If you don’t have time to make a crust, a store-bought crust that is already baked is also great.
You can use crushed peppermint candies or candy can pieces for the top of the pie. You can also add some chocolate shavings mixed in with your candy cane pieces.
FAQs
Can I freeze this no-bake candy cane pie?
I wouldn’t freeze it long-term, but if you want to freeze it for a short amount of time, that can add a fun texture to this no bake pie recipe.
What other toppings can I add to the top of the pie?
I think that if you place chocolate chips on top, that would be a great addition as well. Since you have an Oreo crust with this easy pie, anything chocolate or sweet will work.
How do you store leftover pie?
Because of the filling and the chocolate cookie crust, this pie must be stored in the fridge until it’s ready to be eaten. Just cover it, and then remove it and slice it when serving.
If you enjoyed this holiday pie recipe, please check out some of my other easy desserts:
- No Bake Pineapple Pie with Cool Whip
- Easy No-Bake Cannoli Pie Recipe
- No Bake Pineapple Pie with Cool Whip
Candy Cane Pie
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Equipment
Ingredients
- 24 large marshmallows
- 1/2 cup whole milk - 3%
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 6 drops peppermint extract
- 6 drops red food coloring
- 2 tablespoons plus 1 teaspoon crushed peppermint candy - divided
- 3 cups Cool Whip - divided in half
- 1 ¾ cups oreo baking crumbs
- ½ cup unsalted butter - melted
Instructions
Oreo Cookie Crumb Crust:
- Mix the melted butter with the Oreo Cookie Baking Crumbs.
- Press the mixture into a greased 9” pie plate
- Refrigerate the pie crust for at least 30 minutes before adding the filling.
Candy Cane Pie Filling:
- In a small food processor, crush the peppermint candy and set aside.
- Mix the marshmallows and milk in a medium saucepan (preferably with a heavy bottom) over low heat.
- Stir continuously until marshmallows are melted and the mixture is smooth
- Remove from heat.
- Add in the vanilla extract, salt, peppermint extract and food coloring.
- Stir it all together until pink
- Cool the pie filling for at least 30 minutes, stirring several times. (You could set your phone timer for 5 minutes and then stir, and keep repeating until the 30 minutes are up)
- While the pie filling has cooled add half of the Cool Whip
- Stir in 2 tablespoons crushed candies
- Spoon the candy cane pie filling into the oreo cookie pie crust.
- Refrigerate, covered, 8 hours or overnight.
- Top with the remaining Cool Whip
- Sprinkle with remaining peppermint candy just before you serve..
VIDEO
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
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