Candy Cane Pie

Candy Cane Pie – a no bake peppermint cheesecake with topped with whipped cream and bits of candy cane! Such an easy dessert for the holidays.

I love no bake recipes all year round. In the summer they are nice because it is so hot out, you don’t want to turn on the oven and deal with the heat. But for the holidays it is so nice to have something that is easy and doesn’t take up oven space.

Grasshopper Pie is a must at our house on Christmas day. It has been the tradition since my husband was a little kid, and it still continues today. But this time of year tasty desserts are a must, and some times you like to switch it up!

This Candy Cane pie is basically a no bake peppermint cheesecake with bits of candy cane mixed in. The base is an oreo cookie crust, and then it is topped with whipped cream and crushed candy canes! A peppermint lovers dream!

What’s In Candy Cane Pie?

• Oreo Crust (crushed Oreos and melted butter)
• Creamy Cheese
• Powdered Sugar
• Vanilla Extract
• Peppermint Extract
• Red Food Coloring
• Heavy Cream
• Whipped Cream for topping (fresh or Cool Whip)
• Candy Canes

If you want to make this pie even easier, you can use a store bought Oreo cookie crust. I like to use Oreo Thins to get a crust that isn’t too thick and goes well with a smooth and creamy pie.

How To Make Candy Cane Pie

1. If you are making your pie crust from scratch mix together crushed Oreos or chocolate wafer cookies with the melted butter and press into the pie plate. Store in the fridge until you are ready to use.
2. Whip the heavy cream to stiff peaks and set aside.
3. In a separate bowl beat together cream cheese and powdered sugar until smooth and creamy.
4. Add in vanilla extract, peppermint extract, and red food coloring. Mix until it is an even pink color.
5. Add the whipped cream to the cream cheese mixture and mix on low until everything is evenly combined.
6. Fold in the crushed candy canes and pour into the prepared pie crust.
7. You can top with a container of Cool Whip or you can make your own topping. Beat heavy cream until stiff peaks, add in powdered sugar and vanilla until blended. Spread over the top of the pie and sprinkle with more candy cane pieces.
8. Let the pie sit in the fridge for at least 2 hours to set up before you slice it.

This peppermint pie is such an easy dessert to make and serve for any get together. It is light, creamy, and full of festive peppermint flavor!

How To Store Peppermint Pie

This is one that definitely needs to be store in the fridge. It will last covered for 3-4 days. The candy canes on the top may melt a little bit into the whipped cream on day 3, but it is still perfectly fine to eat.

This is a great pie to make ahead. Make it the day before and then just sprinkle the candy canes on right before you serve. That way it will still look perfectly fresh when you slice into it.

Try something new this year with this delicious Oreo Peppermint Pie. It is so easy you can whip it up in no time, and it will receive rave reviews for sure!

More Christmas Dessert Recipes

• Christmas Dessert Lasagna
• Vanilla Caramel Pie
• Bailey’s Chocolate Cheesecake
• Pumpkin Dream Cake
• Peppermint White Chocolate Mousse Pie
• Grasshopper Cupcakes
• Peppermint Chocolate Cheesecake

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Yield: 8

Candy Cane Pie

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Candy Cane Pie - a no bake peppermint cheesecake with topped with whipped cream and bits of candy cane! Such an easy dessert for the holidays.

Prep Time 20 minutes

Total Time 20 minutes

Ingredients

Cookie Crust

• 40 Oreo Thins cookies or chocolate wafer cookies
• 1/4 cup butter, melted

Pie Filling

• 1 cup heavy cream
• 1 (8 oz) package cream cheese
• 1 1/2 cups powdered sugar
• 2 tsp vanilla extract
• 1 tsp peppermint extract
• 8 drops red food coloring
• 1/2 cup crushed candy cane

Topping

• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1/2 tsp vanilla extract
• Crushed candy cane for decoration

Instructions

1. Mix together crushed Oreos or chocolate wafer cookies with the melted butter and press into the pie plate. Store in the fridge until you are ready to use.
2. In a large bowl whip the heavy cream to stiff peaks and set aside.
3. In a separate bowl beat together cream cheese and powdered sugar until smooth and creamy.
4. Add in vanilla extract, peppermint extract, and red food coloring. Mix until it is an even pink color.
5. Add the whipped cream to the cream cheese mixture and mix on low until everything is evenly combined.
6. Fold in the crushed candy canes and pour into the prepared pie crust.
7. To make the topping, beat heavy cream until stiff peaks, add in powdered sugar and vanilla until blended. Spread over the top of the pie and sprinkle with more candy cane pieces.
8. Let the pie sit in the fridge for at least 2 hours to set up before you slice it.

Notes

Can you store bought Oreo crust in place of this recipe.

Instead of the fresh whipped cream on top you can use a container of Cool Whip

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 450Total Fat 30gSaturated Fat 18gTrans Fat 1gUnsaturated Fat 9gCholesterol 86mgSodium 95mgCarbohydrates 45gFiber 0gSugar 37gProtein 2g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.

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Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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