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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.
Prep Time15 mins
Chill Time3 hrs 30 mins
Total Time3 hrs 45 mins
Course: Dessert
Cuisine: American
Keyword: holiday dessert, no bake dessert, peppermint pie
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.


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