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Candy Cane Pie is one of those holiday desserts I love making when I want something festive without turning on the oven. It starts with a buttery crushed Oreo crust, then gets filled with a creamy, peppermint-flavored cream cheese filling that’s rich and refreshing at the same time.
I finish it off with fluffy Cool Whip and plenty of crushed candy canes for that classic holiday look and crunch. Since it’s completely no-bake, you can make it ahead and keep it chilled until you’re ready to serve. I think you’ll love how easy it is—and how quickly it disappears at holiday gatherings!
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Easy Candy Cane Pie
Easy no-bake Candy Cane Pie is a must-try for holiday gatherings, parties, and potlucks. This creamy peppermint pie comes together in just 20 minutes with a handful of pantry-staple ingredients. It’s the perfect no-bake dessert for when you’re rushing around putting the finishing touches on the holiday ham and mashed potatoes!
Made with minimal prep time and absolutely no cooking time, this sweet, refreshing pie is great to make ahead of time and pull out for dessert on Christmas day. One bite and it’s sure to become a staple in your lineup of Christmas dessert recipes right next to the No Bake Egg Nog Pie!
Ingredients for Candy Cane Pie
Click here to go straight to my post for ingredient quantities and full instructions.
- Oreo cookies – I recommend using traditional chocolate Oreos, but you can also opt for fun flavored varieties.
- Butter – Melted. You can use salted or unsalted butter.
- Cream cheese – Softened at room temperature for easy mixing into the filling ingredients.
- Powdered sugar – To sweeten the filling. Sift it before adding it to the rest of the ingredients to remove any lumps!
- Red gel food coloring – Use a quality brand. Feel free to use liquid food coloring instead. Just keep in mind that you’ll need more of the product to achieve the same color intensity.
- Peppermint extract – Find this in the baking or spice sections of your local grocery store.
- Cool Whip – Slightly thawed for it to fold easily into the cream cheese mixture.
- Candy canes – Avoid any mess by adding the candy canes to a sealable bag and crushing them with a rolling pin on a flat kitchen board or countertop.
Go to the candy cane pie recipe here.
How to Make Candy Cane Pie
Find my full candy cane pie recipe here!
- Make the pie crust: Combine processed Oreo cookies with melted butter until a wet sand-like consistency is achieved. Press the mixture into a 9” pie pan, covering the bottom and sides. Smooth the mixture out with the flat surface of a spatula or measuring cup. Chill the crust in the fridge while making the filling.
- Make the pie filling: Combine the cream cheese and powdered sugar into a smooth mixture. Add the red food coloring and peppermint extract. Gently fold in half of the Cool Whip and half of the crushed candy canes.
- Assemble the candy cane pie: Scoop the pie filling into the pie crust, and gently smooth it out.
- Refrigerate: Chill the pie in the fridge for 1 hour.
- Garnish and chill again: Once chilled, remove the pie from the fridge, and top it with the remaining Cool Whip, smoothing it out gently. Garnish the pie with the remaining crushed candy canes, and return it to the fridge for another hour.
- Serve: Slice, and serve cold!
Variations on My Candy Cane Pie
- Create a deeper pink color by adding more drops of red food coloring to the pie filling. Alternatively, use less food coloring for a softer pink hue.
- Swap out the Oreos for chocolate graham crackers or any other variety of crisp chocolate cookies. Or, save time, and use a pre-made Oreo pie crust from the store.
- Make mini no-bake candy cane pies using mini disposable aluminum pie pans.
- If you need more than one pie, you can easily double the recipe, and use either two 9” pie pans or one larger pan. Keep in mind that you may need to increase the chill time if you double the pie ingredients for one larger dessert.
Go to the recipe: Candy Cane Pie
