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Candy Cane Pie (No Bake Recipe)

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This No Bake Candy Cane Pie is the perfect Christmas dessert. It’s easy to make, looks pretty on your holiday dessert table and the taste of the peppermint filling is refreshing (but not overpowering).

You’ve got the Christmas tree up and decorated, presents are on the way and now it’s time to make a few holiday treats. This peppermint pie has been in my recipe box for a long time and it remains a favorite because it’s so easy to prepare and it tastes fantastic!

Slice of Candy Cane Pie with crushed candy canes on a whit plate with graphic overlay

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Family and friends request this holiday dessert every year. And with it being so popular, I figured it was worthy enough to share.

Many people run at the thought of mint, because it can be overpowering and super rich. You won’t have that problem with this pie. I’ve perfected this no bake pie recipe so the peppermint is just enough. And the cookie crust adds a nice crunch to balance out the flavors and textures.

If you love no bake desserts as much as I do, be sure to read until the end because I’m sharing my favorites.

More no bake dessert recipes…

Looking for more Christmas fun? Here are 10 Fun Family Christmas Party Ideas that you won’t want to miss!

Ingredients for candy cane pie in glass bowls and oreos on a white plate

What Do I Need To Make Candy Cane Pie?

Sandwich Cookies – you’ll need Oreos or something similar


Milk – I have only made this recipe with whole milk, but 2% should work well here. If you try a different milk I’d love to hear your results.

White chocolate Pudding Mix – the instant kind.

Red food coloring – this is optional but it does give your pie a festive look. If you’re concerned about the dyes in standard food coloring, try these plant-based food dyes.

Whipped Topping – needs to be thawed (I usually thaw overnight in the refrigerator).

Peppermint Extract -where we get the minty flavor

Candy Canes – for decoration but also adds a crunchy texture

Kitchen Supplies and Tools Needed

  • Food Processor or blender
  • Pie Plate
  • Mixing Bowl
  • Hand mixer

Can I use homemade whipped cream instead?

Only if you bring us some 🙂 If you are using homemade whipped cream you will need about 2 cups. The pie won’t keep as long if you’re using fresh whipped cream, so it’s best to prepare the pie the same day you’ll be serving it.

How to store leftover pie

This pie tastes best the day you prepare it, but you can store Candy Cane Pie in the fridge for up to 3 days. Be sure to wrap it loosely in plastic wrap to keep it from drying out.

Can you make Candy Cane Pie ahead of time?

Absolutely! We recommend making it no more than one day in advance if you are choosing this method. Decorate it right before serving for best results.

candy cane pie on a white plate with a fork with text overlay

Is it okay to use a store bought crust?

Yes! There’s a nice variety of pre-made crusts on the market so this is a great time saving tip if you are in a pinch.

Easiest Way to Crush Peppermint Candies

Use a food processor or blender to crush the candy canes. You won’t get sticky and the smaller pieces are a nice garnish to the top of the pie.

Variations of Candy Cane Pie

  • Use chocolate pudding mix instead of white chocolate
  • Sprinkle mini chocolate chips or shavings on top
  • Garnish with leftover Oreo cookie crumbs
  • Substitute spearmint for peppermint
  • Use graham crackers instead of Oreos for the cookie crust

More Easy Holiday Desserts:

**Save Candy Cane Pie Recipe For Later**

Slice of candy cane pie after being refrigerated topped with candy cane pieces with text overlay
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Candy Cane Pie

This No Bake Candy Cane Pie is the perfect Christmas holiday dessert. It’s easy to make, looks oh-so festive and the peppermint filling is refreshing.
5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Chill Time: 3 hours 30 minutes
Total Time: 3 hours 45 minutes
Servings: 8 people
Calories: 354kcal
Author: Lori @ A Reinvented Mom



  • 24 chocolate sandwich cookies, (aka Oreos)
  • 5 tablespoons unsalted butter, melted



  • Candy canes, optional



  • Add cookies to a food processor or blender and grind into fine crumbs.
  • Combine melted butter and cookie crumbs in a large bowl & stir until well combined.
  • Firmly press crumb mixture into a pie plate.
  • Chill the crust in the refrigerator for a minimum of 30 minutes.


  • In a large bowl, beat or whisk together milk and pudding mix until smooth.
  • Stir in peppermint extract and food coloring (if using).
  • Fold in 1 cup of whipped topping.
  • Spoon filling into prepared crust.
  • Chill the pie in the refrigerator for at least 3 hours.
  • Top with remaining whipped topping and decorate as desired.
  • Serve immediately or refrigerate until ready to serve.


  • Loosely cover leftovers and store in the refrigerator for up to 3 days.
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Nutritional Estimate

Calories: 354kcal | Carbohydrates: 40g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 25mg | Sodium: 484mg | Potassium: 184mg | Fiber: 1g | Sugar: 24g | Vitamin A: 335IU | Calcium: 97mg | Iron: 3mg

Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.

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