Candy Cane Pie

5 from 3 votes

This no-bake pie recipe is the perfect dessert for the Christmas holidays. With a rich chocolate crust, creamy peppermint filling and crushed candy cane topping it's a festive dessert everyone will love.

Prep Time15

Chill Time3 30

Total Time3 45

Course: Dessert, Holiday Food, Holiday Treats

Cuisine: American

Servings: people

Calories: 352kcal

Author: Lori

Equipment

Ingredients

Crust

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

Filling

2 cups cold whole milk
2 boxes instant white chocolate pudding mix 3.3 ounces each
½ teaspoon peppermint extract
4-6 drops red food coloring optional
8 ounces whipped topping thawed, divided use

Decorations

candy canes optional

Instructions

Make the Crust

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

Make the Filling

In a large bowl, beat or whisk together milk and pudding mix until smooth.
2 cups cold whole milk, 2 boxes instant white chocolate pudding mix
Stir in peppermint extract and food coloring (if using).
½ teaspoon peppermint extract, 4-6 drops red food coloring
Fold in 1 cup of whipped topping.
8 ounces 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.

Notes

Use a store-bought crust if you're short on time.
Homemade whipped cream can be substituted for the whipped topping, but the pie will only keep for a day.
Loosely cover leftovers and store in the refrigerator for up to 3 days.
Nutritional information does not include optional ingredients.

Nutrition