Candy Cane Pie

Candy Cane Pie: A no bake Christmas dessert that’s incredible during the holiday season, made of an Oreo crust, heavy cream, peppermint extract, vanilla extract, homemade whipped cream, crushed candy canes, cream cheese, powdered sugar, and food coloring!

Quick Overview: This peppermint pie recipe only takes 15 minutes to make, then chill for 2 hours or even overnight.

When Christmas rolls around, it’s so fun to make peppermint-flavored sweets, Christmas cookies, traditional desserts, and fun desserts, like this Christmas Tree Cake Dip. Now, this candy cane pie recipe is a new favorite, and since it’s a “no-bake” recipe, (one of our favorite things around here!) it makes it even better!

Jump to:

• Why this Pie is a the Perfect Holiday Dessert
• Ingredients
• Instructions
• Substitutions
• Top Tip
• Storage
• More No-Bake Pie Recipes
• Recipe
• Comments

Why this Pie is a the Perfect Holiday Dessert

• It starts with the chocolate pie crust, that mixes things up for your holiday pie, compared to traditional pies.
• Then, the cream cheese mixture that is full of peppermint flavor, which is also a beautiful red color… makes this the perfect dessert for Christmas.
• With it being no-bake, it’s an easy dessert, that uses simple ingredients.

Ingredients

As you can tell, this recipe uses just a few ingredients that you can pick up at almost any major grocery store.

What You’ll Need:

See the recipe card below that gives the list of ingredients and steps, in a printable recipe card.

• 2 cups of heavy cream (divided: 1 cup for pie and 1 cup for topping)
• 1-½ cups of powdered sugar (for pie)+ 2 Tablespoons of powdered sugar (for topping)
• 2 teaspoons vanilla extract
• 1 teaspoon peppermint extract
• 10 drops of red food coloring
• 5-6 candy canes (or about ¼ cup + 1 Tablespoon) (divided: about 4 candy canes for filling + 2 for topping)
• 2-8oz. packages of cream cheese, softened
• Oreo cookie crust (a store-bought crust or any chocolate crumb crust recipe)

Instructions

This easy pie only has a few steps, and then it just needs to sit in the refrigerator and chill!

1. First, in a large mixing bowl (a bowl of a Kitchenaid mixer and whisk attachment, or similar electric mixer works great for this!) whip 1 cup of heavy cream until stiff peaks form, and then set the bowl aside.

2. In a different mixing bowl, about medium-sized, add the softened cream cheese and powdered sugar. Mix (I used a hand mixer for this) together the two ingredients until they’re evenly combined.

3. Add in 10 drops of red food coloring, vanilla and peppermint extract, and mix with mixer, until color has evenly blended in with the cream cheese mixture.

4. Place 4 candy canes (or about ¼ cup of peppermint candies) in to a small plastic bag, and seal and crush the candies until fine crumbs. (I used a rolling pin for this.)
   
   NOTE: You’ll need 1-2 more, crushed candy canes for the topping so you can either crush those now, and save for later or crush them later on.

5. Pour crushed peppermint candy in to red mixture, and stir to combine.

6. Next, pour red cream cheese mixture in to the whipped heavy cream that you set aside earlier. Mix until evenly combined, and then pour in the cookie crust.

7. In either a different mixing bowl, or clean your previous mixing bowl (I cleaned and used my Kitchenaid mixer bowl again) whip the 1 cup of heavy cream and 2 Tablespoons of powdered sugar until stiff peaks form. This will be used to top the pie with.

8. Spread the homemade whipped cream over the top of the pie, covering the entire candy cane pie.
9. Sprinkle more crushed peppermints over the top of the pie. (This was about 1-2 crushed peppermints for me, and was about 1 Tablespoon or so of crushed candies.)

10. Place the plastic cover that came with the store-bought crust, on top of the pie. (Or, if you made your own crust, simply cover it with something that won’t mash the whipped cream topping.)
11. Place the pie in the refrigerator for at least 2 hours, or even overnight to allow the pie to set.

12. Remove pie from refrigerator, just before serving, slice, and serve! Place the pie back in to the refrigerator when you’re not serving.

Substitutions

If you’d prefer to make some changes to this pie, here are some helpful tips:

• Crust – You don’t have to use an Oreo crust but it’s our favorite. You may also want to try a sugar cookie crust or a graham cracker crust.
• Whipped Topping – You can use Cool Whip for the topping, if you prefer but I’ve found that the homemade whipped topping (the heavy cream and powdered sugar) has an incredible, creamy flavor that’s hard to beat.
• Peppermint – we use candy canes for this recipe but you can use peppermint candies.

Top Tip

If making for the holidays, make in advance so it’s one less thing that you have to worry about on the day of!

Storage

Store the pie in the refrigerator at all times, unless serving. The pie should be good for 3-5 days or you can even freeze the pie for up to 3 months. (Make sure you allow time for thawing in the refrigerator before serving.)

More No-Bake Pie Recipes

If you love easy pie recipes, than you’re also going to love these favorites:

Did you make this? I’d be so grateful if you left a “star” rating below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!

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